Crazy Cajun Nachos Archives

Goodness, me-oh-my. I think these Crazy Cajun Nachos pretty much sealed the fate of ‘normal’ nachos in this house. These nachos are.. well, crazy good. Andouille on nachos is what nachos have needed since they were invented in the 40s by Ignacio “Nacho” Anaya. And how cool would it be to immortalized by having a food named after you? Anyone up for a big ole plate of Mike’s? Nope, doesn’t have the same ring to it.

The cheese sauce on these crazy Cajun nachos is simple, but really tasty. It’s great on baked potatoes and hot dogs, too. Trust me. And it’s actually good as a dip by itself.

Also try my potato chip nachos.

Cord Organizer for Appliance – Kitchen Appliance Cord Organizer Stick On, Best Kitchen Gadgets Gifts for New Home Must Haves, New Apartment Kitchen Stuff, Kitchen Gifts for Women Adults Mom Wife

Kitchen Gizmo Snap N Strain Pot Strainer and Pasta Strainer – Adjustable Silicone Clip On Strainer for Pots, Pans, and Bowls – Kitchen Colander – Orange

This recipe is based on a recipe from Chef Jamie Gwen.

Print Pin

4 from 1 vote

Crazy Cajun Nachos

Goodness, me-oh-my. I think these Crazy Cajun Nachos pretty much sealed the fate of ‘normal’ nachos in this house. These nachos are.. well, crazy good.

Course Appetizer

Cuisine American

Keyword Cajun, nachos

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 400kcal

Author Based on a recipe from Chef Jamie Gwen

Ingredients

3 tablespoons olive oil divided
1 sweet onion sliced
1 red bell pepper sliced
kosher salt
ground black pepper
1 pound Andouille sausage cooked, sliced
1 4-ounce fire-roasted diced green chiles chopped
3 cups sharp cheddar cheese shredded
2 teaspoons cornstarch
1 tablespoon Cajun seasoning
1 clove garlic minced
¾ cup beer or beef broth. I used beef broth
Tortilla chips warmed
Cherry tomatoes halved
Green onions chopped
Sour cream

Instructions

Heat 2 tablespoons of the oil in a large saute pan over medium heat.
Add onion and pepper, season with salt and pepper, and cook 10 minutes.
Increase heat to medium high and add the sausage. Cook 3-5 minutes or until the mixture turns golden in color.
Add the chiles, stir, and reduce heat to low to keep warm.
Combine the cheese, cornstarch and Cajun seasoning in a large bowl.
Heat the remaining 1 tablespoon of oil in a pot over medium heat.
Add the garlic and cook for 1 minute.
Add the beer (or broth) and bring to a simmer.
Reduce heat to low. Working in batches, add some of the cheese and whisk until melted.
Spread chips out onto a large platter.
Top with the cheese sauce, then the sausage mixture.
Garnish with tomatoes, green onions, and sour cream.