Enjoy some fantastic Cajun flavors with this Andouille Cheese Dip! Low carb, keto, and LCHF recipe.
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Welcome to the first Cajun recipe on the blog – and wow – it's a good one! I was recently invited to try out some of the products from Richard's – an authentic Cajun company started by Lonnie Richard in 1981. He grew up in Louisiana watching Grandma Richard in her grocery story, where he became an expert on everything she prepared – from gumbo to boudin to smoked sausage!
So I was super excited to try their Original Andouille Sausage! Right away I checked the ingredients – zero carbs. For me this is a real sign of quality when it comes to sausage products – because it means that there are no cheap fillers!
I had some friends coming over and they always seem to have high expectations of low carb culinary delights from me. I love entertaining – and I was really excited about what to make! I decided to make a chunky cheese dip for them – stuffed full of red peppers, cheese, Cajun seasoning and of course – the star – Andouille Sausage!
How to Make a Low Carb Cajun Andouille Cheese Dip
To prepare the dip I cut the sausage into slices, then into quarters.
I then added them to a large skillet over a medium heat, and cooked them for a few minutes. I drained off the excess grease, then added diced red pepper, garlic, and Cajun seasoning. Everything was starting to smell fantastic!
I then added some heavy cream, cream cheese, and shredded cheese – because – well – if it was going to be true Cajun I wasn't going to do things by halves! Once everything had melted, I seasoned with salt and pepper (it didn't much, actually!), then transferred the Andouille cheese dip to a serving bowl.
I garnished it with sliced jalapeños, and provided celery sticks and cucumber sticks for my guests. The flavors were AWESOME! Not bad for a girl from London!
- 1 lb Richard's Andouille Sausage, sliced and quartered
- 1 red bell pepper, diced
- ½ tsp Cajun seasoning
- ½ tsp minced garlic
- 4 oz shredded cheese
- ½ cup heavy cream
- ½ cup cream cheese
- salt and pepper
- fresh jalapeño slices, for garnish
- Add the chopped Andouille sausage to a large skillet and place over a medium heat. Cook them for a few minutes, stirring regularly.
- Drain off the excess grease, then add the red pepper, garlic, and Cajun seasoning. Continue cooking for another 5 minutes.
- Then add the heavy cream, cream cheese, and shredded cheese and stir well. Once everything has melted, season with salt and pepper, and transfer the Andouille cheese dip to a serving bowl.
- Garnish it with sliced jalapeños, and provided celery sticks and cucumber sticks for dipping.
3g net carbs per serving (one sixth of the whole recipe).
Please note that this is a high fat recipe.
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Nutrition InformationYield 6 Serving Size Sixth of the recipe
Amount Per ServingCalories 453Total Fat 39gSaturated Fat 17gCholesterol 126mgSodium 864mgCarbohydrates 3gNet Carbohydrates 3gFiber 0gSugar 1gProtein 20g
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