Cajun Bayou Dip

Steps

1. 1

   In a pan over medium heat, melt 2 tablespoons of butter.

2. 2

   Add the 12 cloves of chopped garlic and 4 oz of chopped andouille sausage to the pan and sauté for about 2 to 3 minutes until fragrant.

   Start 3-minute timer
3. 3

   Add 1/4 cup of scallions and 12 oz of small shrimp to the pan.

4. 4

   Season the mixture with 1 teaspoon of BBQ rub and 1 teaspoon of Cajun seasoning.

5. 5

   Cook the shrimp for 2 to 3 minutes. When the shrimp are almost finished cooking, add 12 oz crawfish tails, 1/4 cup diced roasted red pepper, 1/4 cup pickled jalapeño (with juice), and 1/3 cup fresh chopped parsley.

   Start 3-minute timer
6. 6

   Simmer the mixture on low heat, stirring occasionally, for about 2 minutes, then pour everything into a bowl and set aside.

   Start 2-minute timer
7. 7

   Using the same pan, place 4 bricks of cream cheese inside and score the tops in a cross-hatch pattern.

8. 8

   Season the cream cheese with the remaining 1 teaspoon of Cajun seasoning.

9. 9

   Place the pan in a smoker at 275°F (140 °C) (135°C (275 °F)) for about one hour until the cream cheese is soft.

10. 10

    Once the cream cheese is softened, add 1 cup of cheddar cheese, 5 sliced spears of pickled okra, and the reserved bowl of seafood and sausage mixture back into the pan.

11. 11

    Stir everything together until well combined and creamy.

12. 12

    Garnish with 1 tablespoon of chives and an additional sprinkle of Cajun seasoning if desired.

13. 13

    Serve warm with hush puppies and crackers.