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Cheesy Crawfish Nachos

October 20, 2022

2 lb Louisiana crawfish tails
1 small onion, diced
2 celery ribs, diced
1 bell pepper, diced
1 stick of butter
1 tsp each red pepper, black pepper
2 garlic cloves, minced
1 tsp garlic powder
1 (10.5 oz) can cream of mushroom soup
1 (10.5 oz) can cream of celery soup
1 (8 oz) can tomato sauce
1 (8 oz) pkg of each shredded cheeses: Cheddar, Pepper Jack, and Colby Monterey Jack
1-2 jalapeño peppers, sliced
1⁄2 c fresh parsley, chopped
1⁄2 c green onions, sliced
1 (10-12 oz) bag of corn tortilla chips

Directions

Heat the saucepan on medium heat and melt butter.
Sauté onions, celery, and bell pepper for 3-5 minutes or until onions are translucent. Add garlic and seasonings, and sauté 2 minutes longer.
Stir in the mushroom and celery soups and the tomato sauce, until well mixed.
Simmer on low for 20 to 30 minutes.
Meanwhile, Preheat the oven to 350 degrees.
Fold in the crawfish tails and simmer for another 5 minutes.
Add the Pepper Jack cheese and Cheddar cheese, stirring until completely melted and heated through.
Layer chips on an extra-large non-stick sheet pan, and top with the crawfish mixture, shredded Colby Monterey cheese blend, and sliced jalapenos.
Bake at 350 degrees for 5 minutes or until the cheese melts.
Garnish with fresh parsley and sliced green onions, and serve.

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