Cajun Shrimp and Andouille Nachos

european greek mediterranean middle eastern region snack bread spicy savory umami hard medium

Prep

30 min

Cook

77 min

Total

107 min

Ingredients (10)

½ pound andouille sausage, sliced g

1 small yellow onion, diced g

½ red bell pepper, diced g

½ green bell pepper, diced g

1 celery rib, diced g

1 (12 ounce) bag tortilla chips g

12 ounces raw peeled and deveined shrimp g

1 tablespoon olive oil g

2 teaspoons seafood seasoning (such as Old Bay®) g

1 (8 ounce) package shredded Colby Jack cheese g

Nutrition

kcal

fat

carbs

protein

Instructions

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.

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

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.

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.