Crawfish Nachos - Crawfish, Cheese and Chips

6 servings Prep: 15 m Cook: 35 m Total: 50 m Intermediate
Crawfish Nachos - Crawfish, Cheese and Chips
A local restaurant that has since closed made crawfish nachos that my daughter loved. Baby girl wanted crawfish nachos, Momma comes up with this recipe. Rich crawfish tails simmered with trinity, cream soups, and three kinds of cheese make these loaded nachos irresistible. Any of your favorite cheeses can be used.

Ingredients

  • 1 1/2 to 2 pounds crawfish tails
  • 1 small onion, chopped fine
  • 2 short celery ribs chopped fine
  • 1 small bell pepper chopped fine
  • 1 8oz stick butter
  • 1 tsp each red pepper, black pepper
  • 2 garlic pods chopped fine
  • 1 tsp garlic powder
  • 1 (10 oz) can cream of mushroom soup
  • 1 (10 oz) can cream of celery soup
  • 1 (8 oz) can tomato sauce
  • ½ cup parsley
  • ½ cup sliced scallions (green onions)
  • 1 package cheddar cheese
  • 1 package Colby Monterey
  • 1 small block pepper jack cheese cut in pieces for easier melting
  • 1-2 sliced jalapenos peppers
  • Tortilla chips

Step-by-Step Instructions

  1. In a medium saucepan, melt butter and sauté onions, celery, and bell pepper until softened, about 5-7 minutes.
  2. Add seasonings and garlic and sauté two minutes longer.
  3. Blend in the cream of mushroom soup, cream of celery soup and the tomato sauce; cook on low for 20 to 30 minutes, stirring occasionally.
  4. To the heated mixture, add the crawfish, parsley, and green onions; cook five minutes more until crawfish are heated through.
  5. Add the pepper jack cheese and cheddar cheese, stirring constantly until completely melted and heated through.
  6. Layer tortilla chips on a serving platter or individual plates, top with the crawfish mixture, then add sliced jalapenos and sprinkle with Colby Monterey cheese.
  7. All may be heated in a 350°F oven for 5 minutes or until cheese melts, or serve immediately with residual heat melting the cheese.

Common Problems and Solutions

Q: Why is my crawfish mixture too watery?

A: Make sure to simmer the soup mixture long enough (the full 20-30 minutes) to reduce and thicken before adding the crawfish. If using frozen crawfish tails, drain them well and pat dry before adding to avoid excess liquid.

Q: Can I make this ahead?

A: Yes, prepare the crawfish mixture through step 5, then refrigerate. When ready to serve, reheat the mixture gently, then assemble the nachos. Don't assemble nachos too far ahead or the chips will get soggy.

Tips and Techniques

For best results, use a heavy-bottomed saucepan to prevent the cream soup mixture from scorching during the simmer. If you like extra heat, leave some seeds in the jalapeños. Serve immediately after assembling for the crispiest chips.

Ingredient Substitutions

  • crawfish tails: cooked shrimp, peeled and roughly chopped
  • cream of mushroom and cream of celery soup: all cream of mushroom soup (2 cans)
  • butter: olive oil or vegetable oil
  • tortilla chips: pita chips or thick corn chips

Equipment Needed

  • Medium saucepan or deep skillet
  • Wooden spoon for stirring
  • Oven-safe serving platter (if finishing in oven)
  • Knife and cutting board for prep

Historical Context

Crawfish nachos are a modern Louisiana fusion dish that became popular in the 1990s and 2000s as Cajun restaurants put regional twists on Tex-Mex favorites. This home version recreates restaurant-style loaded nachos.