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Cajun Shrimp Andouille Nachos

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
8 servings
Snack
Cajun Shrimp Andouille Nachos
Ingredients
  • 1/2 pound andouille sausage, sliced
  • 1 small yellow onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 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
1
Preheat a skillet over high heat. Introduce andouille into the skillet and cook for 2 minutes, stirring occasionally. Add a sliced onion to the skillet and continue cooking for an additional 2 minutes. Introduce bell peppers into the mix, stirring occasionally, and cook for a further 2 minutes. Take the skillet off the heat source and incorporate celery into the mixture.
2
Prepare a baking sheet by covering it with aluminum foil. Arrange tortilla chips on top of the foil, ensuring they are in a single layer. Cover the tortilla chips with the sausage mixture.
3
Prepare a bowl by adding shrimp and a splash of oil. Sprinkle seafood seasoning over the shrimp, mixing until they are evenly coated. Place the shrimp in the same skillet used earlier and cook over high heat for 3 minutes, stirring occasionally. Distribute the shrimp evenly over the sausage mixture. Sprinkle shredded Colby Jack cheese over the nachos.
4
Position an oven rack close to the heat source, about 6 inches away. Set the oven's broiler to a low setting and place the baking sheet under it. Allow the nachos to melt in the broiler, about 3 minutes.