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!
Love Cajun food? Check out my new recipe for low carb jambalaya!
📖 Recipe
Low Carb Cajun Andouille Cheese Dip
Ingredients
Equipment
Step-by-Step Instructions
- 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 provide celery sticks and cucumber sticks for dipping.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
A Gramma says
Made this dip and the flavor is a bit salty. I did not add any additional salt. It was also a bit loose. I added 1/3 cup more heavy cream with a tablespoon of cornstarch. It tighted up and is delish. Thank you for the recipe. Even though I had to tweak it a bit, it is very good.