Smoked Sausage and Andouille Gumbo Dip

4 But when the fullness of time had come, God sent forth his Son, born of woman, born under the law,

5 to redeem those who were under the law, so that we might receive adoption as sons.

Galatians 4:4-5

1 t unsalted butter

1 t olive oil

1 bell pepper, diced

1 c sliced okra 

1 celery stalk, minced

1/4 c diced shallot

1/2 of a leek, sliced

1 carrot, diced

1 T roasted garlic

1 t Cajun seasoning

2 c smoked sausage, chopped

1/4 c andouille, chopped

1 T Jim Beam

1/4 c half and half

1/4 c water

1/2 block of cream cheese, chopped

½ c grated Parmesan cheese

In a large skillet over medium-high heat, melt butter and oil.

Add bell pepper, okra, shallot, carrot, leek and celery to pan; sauté until softened.

Stir in the garlic and Cajun seasoning; cook 1 minute more.

In a separate skillet, brown both types of sausages and drain well.

Stir in the both types of sausage, water, half and half and cream cheese, and Parmesan.

Stir over low heat until the cream cheese is melted.

Cover with foil and simmer 5 minutes.

Serve on toasted french bread, crackers, pretzel thins etc.