Cajun, Cajun and Mexican, Cajun food, Cajun nachos, Cajun recipe, cheddar cheese cream sauce, chef, Chef Troy Mendoza, Crawfish, fusion cuisine, jalapenos, Mexican food, nachos, recipe, Shrimp, The Cabin Restaurant, Tony Chachere's
Chef Troy at The Cabin Restaurant thought we’d try an interesting fusion dish a few weeks ago for one of weekend dinner specials: Shrimp and Crawfish Nachos. An interesting mix of Cajun and Mexican, this dish is topped with cheddar cheese cream sauce instead of regular cheese. Here’s the recipe so you can try it for yourself!
1 bag tortilla chips
1 jar pickled jalapenos
1 cup chopped green onions
1/2 lb crawfish
1/2 lb 90/110 shrimp
1 large tomato, diced
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground black or white pepper
1 tbsp Cajun seasoning (Tony Chachere’s)
1 1/2 cups milk
1 cup grated sharp Cheddar or Mexican blend cheese
For the sauce: Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended. Makes 2 cups.
Boil shrimp until pink. Arrange tortilla chips on a large serving plate. Top with shrimp, crawfish, jalapenos, green onions, and diced tomato. Smother with the cheese sauce. Enjoy!