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March 10, 2019 1 min read

This easy appetizer is cheesy, spicy and loaded with crawfish tails. The ultimate snack! Just follow the recipe and top off with our roasted garlic pepper jelly. Tip: Warming the pepper jelly in a small sauce cup and makes the drizzling easy!

Yields: 6-8 Servings


  • 1 (14-ounce) can evaporated milk
  • 1 (14-ounce) package quesadilla melting cheese*
  • 2 teaspoons Creole seasoning
  • 1 clove garlic, grated
  • 1 (16-ounce) package smoked andouille sausage, coarsely chopped
  • 1 (24-ounce) bag mini tricolor sweet peppers, thinly sliced and seeded
  • 1 jalapeño, thinly sliced
  • 1 pound crawfish tails, rinsed and drained
  • 1 (11-ounce) bag yellow tortilla chips
  • Lime wedges, to serve
  • Garnish: lime zest, chopped fresh parsley
  • Roasted Garlic Pepper Jelly


    1. Preheat oven to 425°.
    2. In a medium saucepan, heat evaporated milk over medium until steaming. Slowly add cheese, Creole seasoning, and garlic, whisking until smooth. Remove from heat; keep warm.
    3. In a medium skillet, cook andouille over medium heat until crisp, 6 to 8 minutes; drain well. Arrange andouille, sweet peppers, and jalapeño on a large rimmed baking sheet.
    4. Bake until peppers are softened, about 15 minutes. Add crawfish, and bake until hot, about 5 minutes more. Remove crawfish mixture from pan. Place chips in pan; top with crawfish mixture and warm cheese sauce. Serve immediately with lime wedges.
    5. Warm about a half a cup of pepper jelly in a small sauce cup and make the drizzle over nachos.
    6. Garnish with zest and parsley, if desired.
Crawfish Nachos

Inspired by a recipe from Louisiana Cookin' Magazine.

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