As Carnival Season reaches fever pitch, parades, parties, and other get-togethers seem to spring up every day. This recipe for Gumbo Nachos is a bold, fun dish that you can whip up in a jiffy.
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- 1 pound smoked sausage, sliced
- ½ red bell pepper, seeded and chopped
- ½ green bell pepper, seeded and chopped
- ½ medium yellow onion, thinly sliced
- ½ pound sliced fresh okra
- 1 clove garlic, minced
- 1/3 cup sliced celery
- 9 cups tortilla chips
- 2 tablespoons olive oil
- ½ pound peeled and deveined large fresh shrimp
- 3 teaspoons Creole seasoning, divided
- 1 (8-ounce) package shredded Colby-Jack cheese blend
- 1/3 cup fresh parsley leaves
- ½ cup sour cream
- Preheat oven to 400°. Line a large rimmed baking sheet with parchment paper.
- In a large skillet, cook sausage over medium-high heat, stirring frequently, until browned, about 5 minutes. Add bell pepper and onion; cook, stirring frequently, until onion is softened, 4 to 5 minutes. Add okra and garlic; cook for 1 to 2 minutes. Remove from heat, and stir in celery. Arrange chips on prepared pan, and add sausage mixture.
- Wipe skillet clean, and add oil.
- Toss shrimp with 1 teaspoon Creole seasoning. Add shrimp to skillet, and cook for 1 to 2 minutes. Place on top of nachos. Sprinkle with cheese.
- Bake until cheese is melted, 3 to 4 minutes. Sprinkle with parsley. In a small bowl, combine sour cream and remaining 2 teaspoons Creole seasoning. Serve over hot nachos.
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Get more great Cajun and Creole recipes in Louisiana Cookin’s January/February 2017 issue. Now on newsstands!
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Hi there, tried to leave a review for the Gumbo Nachos, but the server wouldn’t respond. Wanted to let you know that I served these for a holiday appetizer and cocktail tasting yesterday (paired with Emiril’s Red Rooster Cocktail) and they were the hit of the afternoon. Here’s what I did a bit differently: used andouille sausage and cut into small dice; used frozen, cooked “salad” shrimp, which are smaller and I thought they would give a better presentation/taste by distributing the flavors over the chips better. Just thaw and drain the shrimp, toss with some EVOO and creole seasoning and do not cook before putting on top of the sausage and vegetable mixture. Proceed with the recipe as directed. The creole-seasoned sour cream was a great finish! Thanks for a great recipe!