Gumbo Nachos | New Orleans School of Cooking

Gumbo Nachos

Gumbo Nachos  - Gumbo Nachos

Football season is upon us, and you know what that means, the most delicious tailgate/party food around. When looking for tasty tailgate recipes for the games this weekend, I came across this recipe for Gumbo Nachos. THEY ARE DELICIOUS. I am not an okra fan, so I omitted them out of the menu, but if they are your thing, by all means, put them in there. We have a delicious seasoning blend that we have just put back on the shelf called Joe’s Bayou Blend. I like to use this when I want to add an enhanced flavor to a dish. Pair this with an Abita Amber Beer, and it is sure to be a hit at all of your parties this football season.

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
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 Joes Bayou Blend divided
1 (8-ounce) package shredded Colby-Jack cheese blend
1/3 cup fresh parsley leaves
½ cup sour cream

Instructions

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 Joe’s Bayou Blend. 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 Joe’s Bayou Blend. Serve over hot nachos.

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