Creole Étouffée Nachos
The unique Creole Etoufee Nachos put a Cajun spin on the traditional nacho dish.
Menu Part
Ingredients
| 3 | Ounces | Lightly Breaded Cajun Crawfish 64/125 ct. (Item# 057135) |
| 8 | Ounces | Tortilla Chips |
| 1 | Each | Local Tomato, Medium |
| 4 | Ounces | Local Okra, Sliced |
| 2 | Tablespoons | Oil |
| 1/3 | Cup | Shredded Cheese |
| 1/2 | Cup | Creole Étouffée Sauce |
| 1/4 | Cup | Green Onions, Sliced |
Directions
- Cook tomatoes and okra in oil for about 3 minutes.
- Add étouffée sauce and allow to cook for 3 minutes.
- Fry crawfish at 350°F for 2 - 2 1/4 minutes or until golden brown. Minimum internal temperature of 165°F.
- Top chips with étouffée mix, cheese, green onions and fried crawfish.
