Cajun Nachos With Sausage

Cajun Nachos With Sausage
Prep Time BG 10

Prep Time


Cook Time BG 15

Cook Time


Total Time BG 25

Total Time


Serving BG 8



Recipe by Bold with Butter


  • 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


  1. Arrange chips on a large platter. Set aside.
  2. 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.
  3. 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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