Cajun Shrimp and Andouille Nachos

Recipe View 2 mins In a skillet over medium-high heat, add the sliced andouille sausage and cook for 2 minutes, rendering some of its flavorful fat.

Recipe View 2 mins Introduce the diced yellow onion to the skillet and cook for another 2 minutes, allowing it to soften and sweeten.

Recipe View 2 mins Add the diced red and green bell peppers and continue cooking for 2 minutes, building layers of flavor and texture.

Recipe View 1 mins Remove the skillet from the heat and stir in the diced celery, allowing its fresh, crisp flavor to mingle with the other ingredients.

Recipe View 1 mins Line a baking sheet with foil to prevent sticking and ensure easy cleanup. Arrange the tortilla chips in a single layer on the prepared sheet.

Recipe View 1 mins Evenly distribute the sausage and vegetable mixture over the tortilla chips, ensuring every chip gets a taste of the Cajun goodness.

Recipe View 1 mins In a separate bowl, toss the raw shrimp with olive oil and seafood seasoning until evenly coated. This will infuse the shrimp with a delicious Cajun kick.

Recipe View 3 mins Return the skillet to medium-high heat. Add the seasoned shrimp and cook for about 3 minutes, until they turn pink and opaque, being careful not to overcook them.

Recipe View 1 mins Scatter the cooked shrimp over the sausage and vegetable mixture on the nachos.

Recipe View 1 mins Generously sprinkle the shredded Colby Jack cheese over the entire nacho creation, ensuring a melty, cheesy blanket covers every bite.

Recipe View 1 mins Position an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.

Recipe View 3 mins Broil the nachos until the cheese is melted, bubbly, and lightly golden brown, approximately 3 minutes. Keep a close eye to prevent burning.