Prep 30 mins
Cook 15 mins
Some Nachos I came up with after making Gumbo. It has a little bit of Creole inspiration.
Make and share this Southern Gulf Nachos recipe from Food.com.
- 1 (8 1/2 ounce) bag tortilla chips
- 4 ounces rotel
- 1 teaspoon chili powder
- 1 tablespoon creole seasoning
- 1⁄2 lb imitation crabmeat, shredded
- 1⁄2 lb crawfish tail, cooked and chopped
- 1⁄2 cup sour cream
- 1 teaspoon salt
- 1 cup salsa
- 1 1⁄2 cups cheddar cheese, shredded
- 4 ounces black olives, diced
- 1⁄4 cup green onion, sliced
- Pre heat oven to 350 degrees.
- Clean crawfish under cold water and then soak for 30 minutes in a bowl of salt water.
- Take the crawfish and set aside to dry.
- While the crawfish are drying you need to mix sour cream, Rotel, chili powder, creole seasoning, and salt in a bowl and mix well with a whisk.
- Add the crawfish and crab to the mixture.
- Take your 13X9 Glass baking dish and pray it with cooking spray.
- Line the bottom of the try with tortilla chips. You are making a big dish of nachos so put a good deal of chips in there.
- Slowly pour the mixture over the chips being carful to spread it evently over all the chips.
- Take a spoon a drizzle salsa evenly over the mixture.
- Cover the dish with cheddar cheese, then olives, and finally the green onions.
- Bake for 15 minutes or until cheese is melted.
I was a little confused by this recipe because the ingredients call for imitation crabmeat and crawfish but the directions state crawfish and shrimp. My local store doesn't carry crawfish so I used crabmeat and shrimp and made some delicious nachos! I skipped Step 2 (didn't see the point) but followed the rest of the recipe as directed. So yummy! Thanks for sharing, CIB.