Southern Gulf Nachos

READY IN: 45mins
Recipe by Chef Iron B

Some Nachos I came up with after making Gumbo. It has a little bit of Creole inspiration.

Top Review by rickoholic83

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.

Ingredients Nutrition


  1. Pre heat oven to 350 degrees.
  2. Clean crawfish under cold water and then soak for 30 minutes in a bowl of salt water.
  3. Take the crawfish and set aside to dry.
  4. 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.
  5. Add the crawfish and crab to the mixture.
  6. Take your 13X9 Glass baking dish and pray it with cooking spray.
  7. 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.
  8. Slowly pour the mixture over the chips being carful to spread it evently over all the chips.
  9. Take a spoon a drizzle salsa evenly over the mixture.
  10. Cover the dish with cheddar cheese, then olives, and finally the green onions.
  11. Bake for 15 minutes or until cheese is melted.
  12. Enjoy!

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