Bayou Crawfish Nachos Recipe

Stack tortillas and cut each into 6 wedges (triangles). Pat dry with paper towel.

In a heavy skillet or deep fryer, heat vegetable oil to 350°F (175°C). If you don't have a thermometer, heat until oil bubbles gently when a tortilla corner is dipped.

Working in batches, fry tortilla wedges for 1–2 minutes, turning once, until crisp and golden. Use a slotted spoon to transfer chips to a paper-towel-lined tray. Immediately sprinkle with kosher salt while still hot. Let cool to crisp.

Slice andouille sausage into 1/4-inch rounds and dice tasso ham into small pieces.

Heat 2 tbs butter in a large skillet over medium heat. Add diced onion, bell pepper, and celery; sauté until softened, about 4–5 minutes (the classic mirepoix for a Cajun base).

Add the sliced andouille and diced tasso to the skillet and cook 3–4 minutes until edges brown and fat renders.

Stir in minced garlic and cook 30 seconds until fragrant. Add crawfish tails, cajun seasoning, hot sauce, black pepper and chopped parsley. Cook just until crawfish are heated through, about 2 minutes. Remove from heat and keep warm.

In a medium saucepan over medium heat, melt 2 tbs butter. Whisk in 2 tbs flour and cook for 1–2 minutes to make a blond roux—do not let it brown.

Gradually whisk in 1 cup whole milk, smoothing lumps, and cook until mixture thickens, about 3–4 minutes.

Reduce heat to low and whisk in 2 oz softened cream cheese until smooth. Add grated sharp cheddar and pepper jack a handful at a time, stirring until fully melted and sauce is smooth.

Stir in dijon mustard, cayenne, smoked paprika, and 1/2 tsp salt. Taste and adjust seasoning (add a pinch more cayenne or hot sauce for extra heat). Keep warm on very low heat, stirring occasionally so it doesn't separate.

Combine diced tomatoes, red onion, chopped cilantro, lime juice and 1/4 tsp salt in a bowl. Mix and refrigerate for at least 10 minutes to let flavors meld.

Prepare jalapeño rings: remove seeds if you want less heat, or leave for more spice. Pat rings dry.

Make a light batter by whisking together 1/2 cup buttermilk, 1/2 cup flour, 1 tsp cornstarch and 1/4 tsp salt until smooth. Heat vegetable oil in a small skillet or saucepan to 350°F (175°C).

Dip jalapeño rings into batter, shake off excess, and fry in batches 1–2 minutes until batter is golden and crispy. Transfer to paper towels to drain.

Arrange a single layer of house-made tortilla chips on a large oven-safe platter or baking sheet.

Spoon half of the spicy cheese sauce over the chips, then scatter half of the crawfish, andouille and tasso mixture evenly over the chips.

Add another light layer of chips if desired and repeat with the remaining cheese sauce and protein mixture so nachos are well distributed.

Top nachos with pico de gallo and fried jalapeño rings.

Finish with sliced green onions, extra chopped parsley and lime wedges on the side. Serve immediately while chips are crisp and cheese sauce is warm.