Gumbo Nachos

gumbo nachos

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.

Gumbo Nachos
Serves 4
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  1. 1 pound smoked sausage, sliced
  2. ½ red bell pepper, seeded and chopped
  3. ½ green bell pepper, seeded and chopped
  4. ½ medium yellow onion, thinly sliced
  5. ½ pound sliced fresh okra
  6. 1 clove garlic, minced
  7. 1/3 cup sliced celery
  8. 9 cups tortilla chips
  9. 2 tablespoons olive oil
  10. ½ pound peeled and deveined large fresh shrimp
  11. 3 teaspoons Creole seasoning, divided
  12. 1 (8-ounce) package shredded Colby-Jack cheese blend
  13. 1/3 cup fresh parsley leaves
  14. ½ cup sour cream
  1. Preheat oven to 400°. Line a large rimmed baking sheet with parchment paper.
  2. 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.
  3. Wipe skillet clean, and add oil.
  4. 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.
  5. 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.
Louisiana Cookin

Get more great Cajun and Creole recipes in Louisiana Cookin’s January/February 2017 issue. Now on newsstands!luc-jf17-cover-l


  1. So I will be getting the King cakes magazine? I love getting the magazines. And make some of the food out of it. And the ones I really like . I repeat them. I let family and friends look at my book . And I will make a copy of the ones they want. And if I have just a few recipes . I will copy them and then I share my books because. They can’t afford it.

  2. 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!


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