Pam Johnson
Gulf Coast
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Seafood Gumbo Nachos
This is a great recipe that can be made a day ahead and put together right before your next party!
INGREDIENTS
PREPARATION
vegetable oil
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. In frying pan, add vegetable oil and heat to medium high. Add quartered corn tortilla pieces. Fry until golden brown. Set aside. In a large skillet, cook sausage over medium-high heat, stirring frequently 3 or 4 minutes until browned. Remove from pan, reserve sausage oil and set aside. Add bell pepper and onion into hot pan of sausage oil; stirring frequently cook until onion is softened, 3 to 4 minutes. Add okra and garlic season with 1 tsp of Creole seasoning; cook for 2 minutes. Remove from heat, and stir in celery and set aside. Wipe skillet clean, add oil and heat. Toss shrimp with 1 teaspoon Creole seasoning. Add shrimp to skillet, and cook for 1 to 2 minutes. Set aside In a small bowl, combine sour cream and remaining 1 1/2 teaspoons Creole seasoning and 1/2 tsp gumbo filé powder. Arrange chips on prepared pan, cover with a layer of cheese, add sausage, veggies, shrimp and crab. Add more cheese and dab with sour cream mixture. Bake until cheese is melted, 3 to 4 minutes. Sprinkle with green onions and parsley, and serve.
1 package of corn tortillas 18pk cut into fourths 1-pound andouille jalapeno smoked sausage, sliced 1/2 red bell pepper, seeded and chopped 1/2 green bell pepper, seeded and chopped 1/2 yellow bell pepper, seeded and chopped 1/3 cup whites of a green onion (reserve the green tops) 1/2 pound sliced fresh okra 1 clove garlic, minced 1/3 cup sliced celery 2 tablespoons olive oil 1/2 pound peeled and deveined large fresh shrimp 6 oz. can fancy lump crabmeat 3-1/2 teaspoons Creole seasoning, divided 12 oz. shredded Colby & Monterey Jack cheese blend 1/3 cup fresh parsley or celery leaves 1/2 cup sour cream 1/2 tsp gumbo filé powder
92 | February 2018