Creole Étouffée Nachos

The unique Creole Etoufee Nachos put a Cajun spin on the traditional nacho dish.

Menu Part


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


  1. Cook tomatoes and okra in oil for about 3 minutes.
  2. Add étouffée sauce and allow to cook for 3 minutes.
  3. Fry crawfish at 350°F for 2 - 2 1/4 minutes or until golden brown. Minimum internal temperature of 165°F.
  4. Top chips with étouffée mix, cheese, green onions and fried crawfish.

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