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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1 rib celery (diced)
- 1/4 cup onion (diced, onion)
- 1/2 cup yellow bell pepper (or, about half of a small green, cored and diced)
- 1 clove garlic (minced)
- 1 cup cooked chicken (leftover, or turkey, cubed)
- 8 oz. andouille sausage (link, quartered lengthwise and diced, I used chicken sausage)
- 14 oz. diced tomatoes (drained)
- 2 tsp. Creole seasoning (or Cajun, more or less to taste)
- 4 oz. raw shrimp (peeled and deveined and chopped into spall pieces)
- salt
- pepper
- 8 oz. cream cheese (at room temperature, I used light)
- 1/4 cup plain greek yogurt (I used nonfat)
- 1 cup Monterey Jack cheese (I used Cabot)
- 1/2 cup cheddar cheese (divided, I used Cabot Seriously Sharp)
- tortilla chips (or vegetables for dipping)
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NutritionView More
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720Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories720Calories from Fat520 |
| % DAILY VALUE |
| Total Fat58g89% |
| Saturated Fat27g135% |
| Trans Fat |
| Cholesterol175mg58% |
| Sodium1040mg43% |
| Potassium710mg20% |
| Protein34g |
| Calories from Fat520 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber3g12% |
| Sugars6g |
| Vitamin A45% |
| Vitamin C80% |
| Calcium45% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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