Cajun Shrimp and Andouille Nachos recipe

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Ingredients

½ pound andouille sausage, sliced
1 small yellow onion, diced
½ red bell pepper, diced
½ green bell pepper, diced
1 celery rib, diced
1 (12 ounce) bag tortilla chips
12 ounces raw peeled and deveined shrimp
1 tablespoon olive oil
2 teaspoons seafood seasoning (such as Old Bay®)
1 (8 ounce) package shredded Colby Jack cheese

Nutrition Info

463.7 calories
carbohydrate: 31.4 g
cholesterol: 107.4 mg
fat: 29.2 g
fiber: 2.9 g
protein: 20.2 g
saturatedFat: 10.6 g
servingSize: -
sodium: 868.8 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a skillet over medium-high heat. Add andouille and cook for 2 minutes. Add onion and cook for 2 minutes more. Add bell peppers and cook for 2 minutes more. Remove from heat and stir in celery.

  2. Line a baking sheet with foil and place tortilla chips on top. Cover chips with the sausage mixture.

  3. Place shrimp in a bowl, add oil and seafood seasoning. Stir to coat. Place shrimp in the same skillet and cook over medium-high heat for 3 minutes. Scatter shrimp on top of the sausage mixture. Sprinkle Colby Jack cheese over the nachos.

  4. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil nachos until cheese has melted, about 3 minutes.

Recipe Yield

8 servings

Recipe Note

Cajun-seasoned shrimp, andouille, and the trinity piled high on chips and smothered in melty cheese for nachos you won't soon forget!

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