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So this is one of those recipes I was really looking forward to trying. The flavor was really good, except it came out really soupy and I’m not sure why. Instead of dumping it I ended up boiling some pasta and used this as the sauce and it was excellent. I’m willing to give it another try to see if it was a one time deal or what it could be that made it turn out that way.

Gumbo Dip

(Adapted from Annie’s Eats)

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4 tablespoons unsalted butter

1 large bell pepper, seeded and diced I used a 7 ounce chopped tri bell pepper mix

¾ cup sliced okra pods I left out

2 ribs celery, chopped I used a 7 ounce container of chopped celery

1 clove garlic, minced

1 ½ teaspoons Cajun seasoning

1 ½ pounds large shrimp, peeled, deveined and chopped

8 ounces cream cheese

½ cup grated parmesan cheese

toasted baguette slices, for serving I just used crackers

Preheat the oven to 400 degrees F. Melt the butter in a large skillet over medium-high heat. Add the bell pepper, okra, and celery to the pan and sauté until beginning to soften, about 6 minutes.

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Stir in the green onions, garlic, and Cajun seasoning.

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Cook 1 minute more, just until fragrant. Stir in the shrimp, cream cheese and parmesan.

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Stir over low heat until the cream cheese is melted and everything is evenly mixed.

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Spoon the mixture into a baking dish.

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Bake for 25 minutes or until the top is browned and bubbling. Serve warm with toasted baguette slices.

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