Cajun Shrimp and Andouille Nachos

Cajun Shrimp and Andouille Nachos

Cajun Shrimp and Andouille Nachos recipe is a twist on traditional nachos, plus it lighter and perfect for warm-weather meals and entertaining.

  • Prep : 15 mins
  • Cook : 15 mins
  • Total : 30 mins
  • Yield : 6 servings

Ingredients :

  1. ½ pound andouille sausage, sliced
  2. 1 small yellow onion, diced
  3. ½ red bell pepper, diced
  4. ½ green bell pepper, diced
  5. 1 celery rib, diced
  6. 1 (12 ounce) bag tortilla chips
  7. 12 ounces raw peeled and deveined shrimp
  8. 1 tablespoon olive oil
  9. 2 teaspoons seafood seasoning (such as Old Bay®)
  10. 1 (8 ounce) package shredded Colby Jack cheese

Instructions :

  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.
  5. Enjoy !!

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