Description
A flavorful twist on classic nachos, Shrimp & Sausage Gumbo Nachos combine the hearty, spicy elements of traditional Louisiana gumbo with crispy tortilla chips, melted cheese, and fresh toppings for a delicious and satisfying appetizer or meal.
Ingredients
Roux & Vegetables
- 4 tbsp butter
- 3 tbsp all-purpose flour
- 1/2 cup diced yellow onion
- 1/2 cup diced celery
- 1/2 cup diced green bell pepper
- 1/4 tsp minced garlic
Gumbo Base & Protein
- 1 cup chicken broth
- 1 (10 oz) can diced tomatoes and green chilies
- 8 oz smoked sausage, sliced
- 1/2 cup sliced okra (frozen or fresh)
- 2 bay leaves
- 1 tbsp all-purpose Creole seasoning
- 10 oz medium shrimp, tail off, peeled and deveined
Assembly & Garnish
- 4-5 cups tortilla chips
- 8 oz Colby-Jack cheese blend, grated
- 1 jalapeno, sliced
- 3 green onions, sliced
Instructions
- Make the roux: In a large skillet, melt the butter over medium heat. Whisk in the flour and continue whisking constantly for about 5 minutes until the roux reaches a peanut butter color, ensuring it doesn't burn.
- Sauté the vegetables: Add the diced onion, celery, green bell pepper, and minced garlic to the roux. Cook until the onion becomes translucent, stirring occasionally to blend the flavors.
- Simmer the gumbo base: Stir in the chicken broth, diced tomatoes and green chilies, sliced smoked sausage, sliced okra, bay leaves, and Creole seasoning. Allow this mixture to simmer gently for 10 minutes so the flavors meld together.
- Cook the shrimp: Add the peeled and deveined shrimp to the skillet. Cook for 3 to 5 minutes until the shrimp turn pink and firm, indicating they are perfectly cooked.
- Assemble the nachos: Arrange the tortilla chips evenly on a large rimmed baking sheet or oven-safe platter. Spoon the hot gumbo mixture evenly over the chips. Sprinkle the grated Colby-Jack cheese across the top.
- Melt the cheese: Place the baking sheet under the oven broiler just long enough to melt the cheese, watching attentively to avoid burning.
- Garnish and serve: Remove from the oven and top with sliced jalapenos and green onions. Serve immediately while warm and enjoy your Shrimp & Sausage Gumbo Nachos.
Notes
- You can use fresh or frozen okra depending on availability.
- Adjust the Creole seasoning quantity for more or less spice according to your preference.
- Make sure to watch the nachos closely under the broiler to prevent overcooking or burning the cheese.
- This dish can be prepared ahead by making the gumbo base in advance and assembling the nachos just before serving.
