Shrimp-And-Andouille Gumbo Dip

• 1 tablespoon olive oil
• 9 ounces Andouille sausage, diced
• 1 cup finely chopped red bell pepper
• 1/2 cup finely chopped celery
• 1 cup chopped green onions
• 1 cup frozen sliced okra, chopped (do not thaw)
• 1 garlic clove, grated
• 12 ounces peeled and deveined shrimp, chopped
• 1 1/2 teaspoons Creole seasoning
• 1 (8-ounce) package cream cheese, softened
• 2 ounces Asiago cheese, grated (about 1/2 cup)
• 2 tablespoons butter, melted
• 1/2 cup panko
• Garnish: chopped fresh chives
• Dippers: breadsticks, veggie strips, crackers, or sliced baguette

1. Preheat broiler. Heat oil in a 10-inch cast iron skillet over medium-high heat. Add sausage; saute 2 minutes. Add bell pepper and celery; saute 3 minutes. Add onions, okra, and garlic; saute 3 minutes or until vegetables are tender. Add shrimp and Creole seasoning; saute 2 minutes or until shrimp is almost done.
2. Reduce heat to medium-low. Add cream cheese; stir until cheese melts. Stir in Asiago. Cook 3 minutes or until mixture is bubbly. Remove from heat.
3. Combine butter and panko; toss to coat. Sprinkle over dip. Broil 1 minute or until topping is browned. Garnish, if desired; serve with desired dippers.

olive oil, sausage, red bell pepper, celery, green onions, okra, garlic, shrimp, creole seasoning, cream cheese, cheese, butter, panko, fresh chives, dippers

Taken from www.myrecipes.com/recipe/shrimp-andouille-gumbo-dip (may not work)