I had so much fun making this dip for our Christmas gathering. First of all for those who aren't familiar with the term Papa Noël, that is the Cajun Santa Claus! Papa Noël comes in a pirogue instead of a sleigh. A pirogue is a small boat associated particularly with the Cajuns of the South Louisiana marshes. I decided to use a hollowed out loaf of French bread to resemble a pirogue to hold the dip.
1 large loaf of French bread, carefully hollowed out leaving 1/4" all around. Reserve bread that is removed.
1 box Zatarian's Jambalaya with Cheese prepared according to package directions
1 pound smoked sausage, cut into 1/2 inch cubes
1 small red onion, chopped
1 small green bell pepper, stemmed, seeded and chopped
1 t. chopped garlic
1 8 - oz block of Philadelphia cream cheese, softened and cubed
1 cup Kraft shredded Cheddar cheese
1/2 - 1 t. hot sauce (optional)
thinly sliced green onions for garnish
Preheat oven to 325 degrees.
While the jambalaya mix is cooking, brown the sausage, onions and peppers in a large skillet over medium high heat, stirring occasionally to keep from sticking. When the sausage is browned and the vegetables are softened, 5 - 7 minutes, add garlic and cook for 1 minute longer.
When the jambalaya is cooked, remove from heat and add the sausage/vegetables and stir to combine. Next, add the two cheese and stir until cheese has melted.
Add hot sauce if using.
Carefully spoon the mixture into the hollowed out loaf of bread. Wrap in foil and let warm in oven for 10 - 15 minutes. Garnish with green onions before serving.
Serve with either tortilla chips or the reserved bread cubes.
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