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Cajun Nachos With Sausage
10 Prep Time
minutes
15 Cook Time
minutes
25 Total Time
minutes
8 Serving
size
Recipe by Bold with Butter
Print Recipe
Ingredients
- 8 ounces tortilla chips
- 6 tablespoon unsalted butter
- 12 ounces Andouille sausage, chopped into bite sized pieces
- 1 1/2 cups chopped yellow onions
- 1 cup chopped green pepper
- 3/4 cup chopped celery
- 1/4 cup chopped Cubanelle pepper
- 1 tablespoon chopped garlic
- 1/4 teaspoon thyme
- 1/4 teaspoon salt
- 1/8 teaspoon coarse ground black pepper
- 1/3 cup chicken stock
- 1 cup yellow grape tomatoes, quartered
- 1/2 cup chopped scallions, white and green
- 6 ounces Blue cheese, crumbled
- 2 tablespoon fresh snipped chives
- Prepared salsa, for serving
Preparation
- Arrange chips on a large platter. Set aside.
- In sauté pan, melt butter and add andouille. Cook over medium high heat, stirring until sausage is warmed through and beginning to form a crust. Add the onions, green pepper, celery, cubanelles, garlic, thyme, salt, and pepper. Reduce heat to medium and cook for 5 minutes, stirring frequently. Add chicken stock. Stir and reduce heat to medium low and simmer for 5 minutes. Remove from heat and reserve.
- To assemble the nachos, spoon the Andouille/pepper mixture over the tortilla chips. Top with quartered yellow tomatoes. Sprinkle Blue cheese crumbles over tomatoes. Top with chives and serve with your favorite salsa.
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