Crawfish Nachos Recipes

CAJUN SHRIMP AND ANDOUILLE NACHOS

Steps:

• 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.

CRAWFISH NACHOS

Steps:

• Melt butter in a heavy, medium to large size pot on the stove with olive oil.
• Add jalapeno and cook for 2 minutes.
• Add green onions and cook for another 2 minutes.
• Add garlic and cook a minute longer before stirring in the flour.
• Then cook with the flour another minute before pouring milk in a little at a time, stirring the mixture until smooth.
• Add cheese with the seasoning, stirring to melt into the milk mixture.
• Stir in water to thin out the dip.
• Add crawfish and simmer for 5 minutes, covered, stirring occassionally.
• Spoon over layers of tortilla chips on a tray or shallow dish and garnish with celantro, jalapeno pepper slices, and lime wedges.

CRAWFISH NACHOS

Steps:

• Preheat oven to 425°.
• In a medium saucepan, heat evaporated milk over medium until steaming. Slowly add cheese, Creole seasoning, and garlic, whisking until smooth. Remove from heat; keep warm.
• In a medium skillet, cook andouille over medium heat until crisp, 6 to 8 minutes; drain well. Arrange andouille, sweet peppers, and jalapeño on a large rimmed baking sheet.
• Bake until peppers are softened, about 15 minutes. Add crawfish, and bake until hot, about 5 minutes more. Remove crawfish mixture from pan. Place chips in pan; top with crawfish mixture and warm cheese sauce. Serve immediately with lime wedges.
• Garnish with zest and parsley, if desired.

CRAWFISH QUESO

Steps:

• Heat milk on low-medium heat for 4-5 minutes. Preheat oven to 350°.
• Add the cubed Velveeta cheese into the milk slowly and stir. Cook on low-medium heat until fully combined. Remove from heat.
• Season the crawfish tails with the Cajun seasoning and cook on medium heat in non-stick skillet for 7 minutes. Repeat this step for the andouille sausage.
• Add the Rotel, crawfish, and sausage to the cheese mixture and stir thoroughly.
• Transfer to an oven-safe dish, pan, or pot. Top with shredded cheese. Then bake in 350 degree oven for 4-5 minutes, until cheese is melted.
• Take out of the oven and let cool slightly. Serve hot.