October 6, 2020
This has truly been a year of nachos for me. You may have seen all of my Microwave Nachos Of The Day posts, and I have so much fun thinking of different dishes that I love and transforming them into nachos. NACHOFYING them if you will.
Because it is Smoked Sausage Month, I thought it would be fun to do a version of nachos with Zatarain’s Smoked Andouille Sausage. The first choice that came to mind were these jambalaya nachos! There is so much flavor in jambalaya, and it all works really well with nachos, the only thing missing was the cheese. I decided to make a cheese sauce for this one rather than baking cheese on top, that way you can really smother it all over the chips, rice, and sausage. To add a little spicy twist, I loaded up the cheese sauce with some creole seasoning!
I loved how these came out and I couldn't stop eating them from the second the cheese sauce hit. The way the flavors blended together was perfect and the chips added a fantastic texture contrast to a normally soft rice dish. Plus you can eat it with your hands!
I hope you make this at home and see just how great it can be! It’s a mashup of two of the most famous tailgating foods that make you wonder why they havn’t been combined more often. With Zatarains products, the whole dish came together in just a half hour! I used the andouille sausage but they also have a cajun sausage that would be just as amazing in this dish, and you can find them both at Kroger, Sam’s Club, and many more select grocery stores across the country.
The creole seasoning really kicked up the cheese sauce! This was the secret ingredient that made you crave another bite immediately after taking your first. I seared the sausage and shrimp in the same pan that I cooked the rice in to add that extra kick of flavor. Make sure you make some extra because it’s hard not to snack on these. Shrimp and sausage ready to go on the nachos. Rice first forms a nice base layer on the chips. Then top with the andouille and shrimp. Then that tasty cheese sauce! Some of the best nachos I have had in awhile, and I eat nachos every week! The flavors were so deep thanks to the Zatarain's Jambalaya and andouille smoked sausage. Just look at that bite!
- Cheese Sauce
- 5 oz Evaporated Milk
- 1/2 tablespoon Cornstarch
- 4 ounces medium cheddar grated
- 1 teaspoon Zatarain's Creole Seasoning
- splash of milk if needed
- 1 Zatarain's Andouille Smoked Sausage Diced
- 10 Shrimp cleaned and shells removed
- 1 box Zatarain's Jambalaya
- 45 Tortilla chips (about)
- Mix the milk with the cornstarch and whisk until smooth.
- Cook the milk in a small frying pan over medium heat, whisking constantly, until it just comes to a simmer and thickens up. Remove from heat.
- Stir in the cheese until melted, turning the heat on slightly once or twice if needed, but being careful not to overheat cause it could separate.
- Stir in the creole seasoning. Set aside - I like to put it in a thermos to stay hot until ready to use. If it feels too thick you can add a splash of milk.
- Cook the andouille in a pot on high heat with a little oil to brown on all sides. Remove from the pot with a slotted spoon, keeping the oil in the pot.
- Add the shrimp and cook about 3 minutes per side until cooked through. Remove with a slotted spoon.
- Add in the contents of the rice packet along with 2 1/4 cups of water. Stir to combine and bring to a simmer. Turn the heat to low and cover, until the water is absorbed and the rice is tender.
- Build the nachos starting with the rice, then the sausage and shrimp, and finish with the cheese sauce. Serve.