Cajun Shrimp and Andouille Nachos


  • ½ pound andouille sausage, sliced
  • 1 small yellow onion, diced
  • ½red bell pepper, diced
  • ½green bell pepper, diced
  • 1celery 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
  • Directions

  • Step 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.


  • Step 2

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

  • Step 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.

  • Step 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.

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