Description
Cajun-seasoned shrimp, andouille, and the trinity piled high on chips and smothered in melty cheese for nachos you won’t soon forget!
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
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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 8