Low Country Cajun Seafood & Andouille Dip

Smoky andouille sausage, sweet crab, tender shrimp, and bursts of corn all folded into a rich, velvety base—now finished with heavy cream for a smoother, more luxurious texture that eats like a hot seafood spread you’d get at a coastal spot. This isn’t just a dip—it’s a centerpiece.

Prep Time: 15 minutes | Cook Time: 25 minutes | Serve Size: 6–8 servings

Ingredients

• 8 oz cream cheese, softened

• ¾ cup sour cream

• ½ cup mayonnaise

• 1 cup heavy cream

• 12 oz andouille sausage, diced

• ½ lb shrimp, peeled, deveined, chopped

• ½ lb lump crab meat, picked over for shells

• 1 cup canned diced tomatoes, well drained

• 1 cup corn kernels (fresh, frozen, or canned drained)

• ½ cup yellow onion, finely chopped

• 3 cloves garlic, minced

• 2 teaspoons Cajun seasoning

• ½ teaspoon smoked paprika

• ¼ teaspoon cayenne pepper

• 1 tablespoon Worcestershire sauce

• ¾ cup shredded sharp cheddar cheese

• ¼ cup green onions, sliced (plus more for garnish)

• 1 tablespoon butter

• Salt & black pepper to taste

Method

1. In a large skillet over medium heat, melt the butter.
   Add diced andouille sausage and cook until browned and slightly crisp, about 5–6 minutes.

2. Add chopped onions and cook until softened, about 3–4 minutes.
   Stir in garlic and cook for 30 seconds until fragrant.

3. Add chopped shrimp and cook until just turning pink, about 2–3 minutes.
   Gently fold in crab meat and cook for 1 minute—do not overmix.

4. Stir in Cajun seasoning, smoked paprika, cayenne, and Worcestershire sauce.
   Add corn and drained tomatoes. Let simmer for 3–4 minutes to reduce excess moisture.

5. Lower heat to medium-low and pour in heavy cream. Let it warm for 1–2 minutes.

Then fold in:

• Cream cheese

• Sour cream

• Mayonnaise

Stir slowly until smooth, fully melted, and velvety.

6. Add shredded cheddar and green onions. Taste and adjust seasoning with salt and black pepper.

7. Transfer to a baking dish and bake at 375°F for 10–15 minutes until hot and bubbly,
   or serve directly from the skillet.

Chef Notes

• Add the heavy cream before the other dairy—this keeps the texture smooth and prevents breaking.

• Drain tomatoes thoroughly or the dip will loosen too much.

• Fold crab gently to keep those large, premium pieces intact.

• If it tightens up while sitting, loosen with a splash of warm cream.

• Char your corn beforehand for a deeper, smoky sweetness.

Did You Know?

Low Country cooking is built on balance—smoke, sweetness, spice, and richness. Dishes like this reflect that layering approach, combining seafood, preserved meats, and simple vegetables into something far greater than the sum of its parts.

Flavor Notes

This dip hits exactly where it should:

The andouille brings a deep, smoky backbone with just enough heat.
Shrimp and crab layer in natural sweetness and a clean, coastal flavor.
Corn adds texture and pops of sugar that balance the spice.
Tomatoes cut through the richness with subtle acidity.

And the heavy cream?

That’s what takes this from good to unforgettable—rounding everything out into a smooth, cohesive, velvety finish that coats every bite without feeling heavy.

This is rich, balanced, slightly spicy, a little sweet—and built to keep people going back for one more scoop.

A Quick Note from Chef David

One thing I always tell cooks is this:

Recipes teach you what to cook. Foundations teach you how to cook.

That’s why I created Kitchen Studio.

It’s a place where I break down the real cooking principles behind the recipes you see here on Forks24/7—things like seasoning, flavor balance, and building meals that actually work. Explore the Meal After Meal Foundations inside Kitchen Studio.

If you're interested in learning the deeper side of cooking and want to cook with more confidence, I invite you to take a look.

Visit Kitchen Studio →

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