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  • Writer's pictureTommy Centola

Crawfish Nachos

How about a little Cajun Mexican fusion? It's not too far of a reach to add crawfish tails to nachos. Maybe next, it will be pizza.


14 ounces evaporated milk

14 ounces Queso Blanco cheese

2 teaspoons Creole seasoning

1 clove garlic, grated

16 ounces andouille sausage, coarsely chopped

24 ounces, mine tricolor sweet peppers, thinly sliced and seeded

1 jalapeño, seeded and thinly sliced

1 pound crawfish tails, drained

11 ounce bag yellow tortilla chips


Preheat oven to 425℉.

In a medium saucepan, heat evaporated milk over medium heat 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 mixture from pan. Place chips in pan; top with crawfish mixture and warm cheese sauce. Serve immediately.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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