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 caloriescarbohydrate: 31.4 gcholesterol: 107.4 mgfat: 29.2 gfiber: 2.9 gprotein: 20.2 gsaturatedFat: 10.6 gservingSize: -sodium: 868.8 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Cajun Shrimp and Andouille Nachos
Directions
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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.