Original Creole Seasoning 
Spicy Bacon Crackers
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Get RecipeOctober is the unofficial start of gumbo season and as people start to simmer those big pots of stew, Firehouse Grub is putting a new twist on the staple dish. Gumbo Nachos are full of incredible flavor and the perfect tailgating treat with the Holy Trinity, sausage, shrimp, crawfish, Creole seasoning and plenty of cheese.
Ingredients
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10-12 Cups Tortilla Chips
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Tony’s Original Creole Seasoning, to Taste
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12 Ounces Andouille Sausage
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12 Ounces Crawfish Tails
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8 Ounces Shrimp, Peeled and Deveined
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1 Bell Pepper (or 1/2 Red and 1/2 Green)
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2 Jalapeños
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1 Yellow Onion
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2 Sticks Celery
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2 Cups Colby Jack Cheese, Shredded
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Green Onion for Topping
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Parsley for Topping
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Butter
- Clear
Directions
- Dice onion. Deseed and dice 1 jalapeño. Dice bell pepper. Slice and dice celery. Slice sausage.
- Heat skillet to medium-high heat and melt a couple of tablespoons of butter. Start off by cooking sausage, onion and jalapeño. Cook for 2-3 minutes and then add bell pepper. Cook for another 2-3 minutes and then add celery. Cook for 2-3 more minutes. Season everything with Tony’s Original Creole Seasoning to taste. Remove skillet from heat.
- In another skillet, melt a couple more tablespoons of butter and add shrimp. Season with Tony’s Original Creole Seasoning to taste and cook until done, about 4-5 minutes. Remove from heat.
- Melt 1 tablespoon of butter and cook crawfish in a third skillet. Season with Tony’s Original Creole Seasoning to taste and cook for 4-5 minutes, until done and then remove from heat.
- Combine shrimp and crawfish into the sausage and veggie mixture.
- Assemble the nachos with layers of chips, cheese and gumbo mixture until all ingredients are used.
- Bake nachos at 375°F for 10 minutes. Remove from oven and garnish with sliced jalapeños, chopped green onion and chopped parsley.
NOTES:
- You can make a Creole Sour Cream to go on top of the nachos by combining sour cream with Tony’s Original Creole Seasoning, to taste, and chopped parsley.
- You can make you own chips by quartering yellow corn tortillas and frying them in oil. Then season them with Tony’s Original Creole Seasoning, to taste.
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