Cajun-seasoned shrimp, andouille, and the trinity piled high on chips and smothered in melty cheese for nachos you won't soon forget!
Ingredients
- andouille sausage: 0.5 pound (sliced)
- yellow onion: 1 piece (diced)
- red bell pepper: 0.5 piece (diced)
- green bell pepper: 0.5 piece (diced)
- celery rib: 1 piece (diced)
- bag tortilla chips: 1 piece (12 ounce)
- ounces raw peeled and deveined shrimp: 12 piece
- olive oil: 1 Tbsp
- seafood seasoning (such as Old Bay®): 2 tsp
- Colby Jack cheese: 1 pack (8 ounce pack, shredded)
Metric Conversion
Stages of cooking
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Heat a skillet over medium-high heat. Add andouille and cook for 2 minutes. Add onion and cook for 2 minutes more. Add bell peppers and cook for 2 minutes more. Remove from heat and stir in celery.
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Line a baking sheet with foil and place tortilla chips on top. Cover chips with the sausage mixture.
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Place shrimp in a bowl; add oil and seafood seasoning. Stir to coat. Place shrimp in the same skillet and cook over medium-high heat for 3 minutes. Scatter shrimp on top of the sausage mixture. Sprinkle Colby Jack cheese over the nachos.
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil nachos until cheese has melted, about 3 minutes.
