Jul 13 2026
Restaurants›Trio's Dining - Ruston›Crawfish Nachos Recipe

Crawfish Nachos Recipe

Inspired by Trio's Dining - Ruston
Time45m
Serves6

Tortilla chips topped with crawfish etouffee, cheddar jack cheese, green onions, and sour cream.

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Ingredients

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Crawfish Étouffée

Nacho Assembly

Method

Crawfish Étouffée

  1. 1

    Make the roux

    In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 5–7 minutes until the mixture becomes a medium brown roux.

  2. 2

    Cook the vegetables

    Add the chopped onion, bell pepper, and celery to the roux. Cook for 5 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for 1 more minute.

  3. 3

    Add liquids and seasonings

    Stir in the tomato paste, cajun seasoning, paprika, salt, black pepper, and hot sauce (if using). Slowly whisk in the chicken stock to avoid lumps. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

  4. 4

    Finish the étouffée

    Add the crawfish tails to the sauce and cook for another 5 minutes, just until heated through. Taste and adjust seasoning as needed. Remove from heat and set aside.

Nacho Assembly

  1. 5

    Assemble the nachos

    Preheat your oven to 375°F (190°C). On a large baking sheet, spread out the tortilla chips in an even layer. Spoon the warm crawfish étouffée evenly over the chips.

  2. 6

    Add cheese

    Sprinkle the shredded cheddar jack cheese evenly over the chips and crawfish mixture.

  3. 7

    Bake

    Place the baking sheet in the oven and bake for 5–7 minutes, or until the cheese is melted and bubbly.

  4. 8

    Garnish and serve

    Remove from oven, sprinkle with sliced green onions, and drizzle or dollop sour cream over the top. Serve immediately while hot and melty.

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