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Jambalaya Nachos

A tray of nachos loaded with jambalaya ingredients like rice, sausage, shrimp, and a creole spiced cheese sauce.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins


  • 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 to rtilla 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.