Gumbo Nachos

Gumbo + Nachos = Yes, please! Combine your favorite Louisiana dish with your favorite snack, it's sure to please a crowd.

Ingredients:

• 1 pound smoked sausage, sliced
• ½ red bell pepper, seeded and chopped
• ½ green bell pepper, seeded and chopped
• ½ medium yellow onion, thinly sliced
• ½ pound sliced fresh okra
• 1 clove garlic, minced
• 1/3 cup sliced celery
• 9 cups tortilla chips
• 2 tablespoons olive oil
• ½ pound peeled and deveined large fresh shrimp
• 3 teaspoons Creole seasoning, divided
• 1 (8-ounce) package shredded Colby-Jack cheese blend
• 1/3 cup fresh parsley leaves
• ½ cup sour cream

Method of Preparation:

1. Preheat oven to 400°. Line a large rimmed baking sheet with parchment paper.
2. In a large skillet, cook sausage over medium-high heat, stirring frequently, until browned, about 5 minutes. Add bell pepper and onion; cook, stirring frequently until onion is softened, 4 to 5 minutes. Add okra and garlic; cook for 1 to 2 minutes. Remove from heat, and stir in celery. Arrange chips on prepared pan, and add sausage mixture.
3. Wipe skillet clean, and add oil.
4. Toss shrimp with 1 teaspoon Creole seasoning. Add shrimp to skillet, and cook for 1 to 2 minutes. Place on top of nachos. Sprinkle with cheese.
5. Bake until cheese is melted, 3 to 4 minutes. Sprinkle with parsley. In a small bowl, combine sour cream and remaining 2 teaspoons Creole seasoning. Serve over hot nachos.

Makes 4 servings

This recipe was provided by Louisiana Cookin' Magazine.

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