3 Andouille Sausage links (about 11 oz. - W.A. Beans) casings removed and finely diced
1 Tbsp. olive oil
1/2 cup diced onion
1/4 cup diced bell pepper
1/4 cup diced celery
1/2 tsp. dried thyme
1/2 tsp. sweet paprika
1/4 tsp. dry mustard
1/8 tsp. ground cayenne
Pinch white pepper
Pinch of Kosher salt
1 - 14 1/2 oz. can petite diced tomatoes
1 (8 oz.) package of cream cheese, softened
Heat olive oil in a 12” skillet over medium-high heat. Add sausage and brown well. Remove with a slotted spoon and set aside.
Reduce heat to low. Add Cajun Trinity – the diced onion, bell pepper and celery – to the remaining fat in the pan and saute, stirring often until softened, about 8 minutes.
Add the spices and salt to the pan and cook for about 30 seconds until fragrant.
Return sausage to pan along with the can of diced tomatoes and their juices.
Add the package of cream cheese to the skillet. Stir until the cream cheese is fully incorporated and continue cooking until heated through.
Turn into a serving bowl. Serve with corn chips.
Dip can be made ahead of time, stored in an oven-proof bowl and reheated covered at 350° for 10 – 15 minutes.
Recipe Courtesy: Cathy Speronis
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