Cajun Shrimp and Andouille Nachos

Cajun Shrimp and Andouille Nachos recipe is a twist on traditional nachos, plus it lighter and perfect for warm-weather meals and entertaining.

• Prep : 15 mins
• Cook : 15 mins
• Total : 30 mins
• Yield : 6 servings

Ingredients :

1. ½ pound andouille sausage, sliced
2. 1 small yellow onion, diced
3. ½ red bell pepper, diced
4. ½ green bell pepper, diced
5. 1 celery rib, diced
6. 1 (12 ounce) bag tortilla chips
7. 12 ounces raw peeled and deveined shrimp
8. 1 tablespoon olive oil
9. 2 teaspoons seafood seasoning (such as Old Bay®)
10. 1 (8 ounce) package shredded Colby Jack cheese

Instructions :

1. 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.
2. Line a baking sheet with foil and place tortilla chips on top. Cover chips with the sausage mixture.
3. 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.
4. 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.
5. Enjoy !!