Cast Away Cajun Seafood Dip

A few years back my lake neighbor Glen introduced me to his Langostino lobster cheese dip at a Christmas party he hosted, and I got the original dip recipe from him. Glen’s recipe inspired me to make a Cajun rendition because of my time in Louisiana and my love for cooking Cajun food. Although it’s a seafood recipe in title, I thought that the Andouille sausage really gave it some pop and a Cajun flair. I get the Louisiana Crawfish at the Walmart at 369 and 400 and I’m pretty sure you can find the sausage there also. They make three different kinds of sausage, mild, medium and hot. Your call on that but I prefer the mild or medium. The picture above is just about everything I used for the dip, and it makes enough for 10+. I reduce the ingredients to half for a smaller group of 4-6 guests.


  • 1lb of cooked and peeled shrimp
  • 2- 12ounce packages of cleaned Louisiana crawfish tails (sautéed for 10 minutes)
  • 1 package of Ragin Cajun Andouille sausage
  • 1/2 chopped sweet onion.
  • 2 8-ounce packages of Philadelphia cream cheese (softened)
  • 1/2 tbsp of Old Bay (optional)
  • 2 cans of Rotel diced tomatoes and green chilis (drained).
  • 12 ounce bag of grated parmesan
  • 12 ounce bag of grated mild cheddar cheese
  • 1 cup of grated Mexican blend
  • Lemon pepper, salt and coarse ground pepper to taste.


First, I preheat the Oven to 375 and sauté the crawfish in the juice from the package for 10 minutes. That gives the crawfish a great flavor. I mix the thawed shrimp in a bowl with the crawfish and that gives the shrimp a good flavor also.

Next comes the sausage cut into quarters and the the rest of the ingredients listed above, stirring as I go. Once everything is mixed, the mixture goes in my deep 9×13 baking dish.

I cover the top with foil and bake the mixture for 45 minutes and transfer it to the crockpot. At that point I stir and serve with scoops.

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