New Orleans Crawfish Nachos

Crawfish Recipes — By gulfscapes magazine on May 4, 2008 at 8:01 am

New Orleans Crawfish Nachos

Crawfish are great steamed, but work well for lots of other recipes. Crawfish are a favorite topping on steaks and grilled fish. Saute crawfish tails in mushrooms, green onions, white wine, and butter. Adding your favorite creole seasoning to your taste. Add a dash of worchestershire sauce, lemon juice, hot sauce and salt. Here’s a recipe for crawfish nachos … perfect recovery food after a weekend at the New Orleans Jazz Festival.

New Orleans Crawfish Nachos

1 (8 1/2 ounce) bag tortilla chips
4 ounces rotel
1 teaspoon chili powder
1 tablespoon creole seasoning
1/2 lb imitation crabmeat, shredded
1/2 lb crawfish tail, cooked and chopped
1/2 cup sour cream
1 teaspoon salt
1 cup salsa
1 1/2 cups cheddar cheese, shredded
4 ounces black olive, diced
1/4 cup green onion, sliced

Pre heat oven to 350 degrees.

Clean crawfish and shrimp under cold water and then soak for 30 minutes in a bowl of salt water. Take the crawfish and shrimp and set aside to dry.

While the crawfish and shrimp are drying you need to mix sour cream, Rotel, chili powder, creole seasoning, and salt in a bowl and mix well with a whisk.

Add the crawfish and shrimp to the mixture.

Take your 13X9 Glass baking dish and pray it with cooking spray.

Line the bottom of the try with tortilla chips. You are making a big dish of nachos so put a good deal of chips in there.

Slowly pour the mixture over the chips being carful to spread it evently over all the chips.

Take a spoon a drizzle salsa evenly over the mixture.

Cover the dish with cheddar cheese, then olives, and finally the green onions.
Bake for 15 minutes or until cheese is melted.