Cajun Nachos #SundayFunday

This fun take on Nachos is a great way to celebrate Mardi Gras.  Crostini topped with Shrimp and Sausage and then drizzled with a Sherry Cream Sauce.  Pour yourself a cocktail and Laissez les Bon Temps Rouler.

The Sunday Funday Bloggers are preparing to celebrate.......

Sue of Palatable Pastime is hosting this week and invited us all to share a Cajun or Creole recipe in honor of Carnival.  Let's take a look.........

• A Day in the Life on the Farm: Cajun Nachos
• Amy’s Cooking Adventures: Muffuletta Sandwich
• Cook with Renu: Homemade Baked Donuts
• Food Lust People Love: Pecan Praline Cookies
• Mayuri’s Jikoni: Cajun Stuffed Mushrooms
• Palatable Pastime: Bourbon Chicken Wings
• Sneha Datar : Marble Stuffed Coconut Pancakes

This is a fun dish to serve up at a Mardi Gras Party as an appetizer before dinner or as a snack with cocktails.  We actually ate them as dinner one evening, not being very hungry, after having gone out for lunch.  These along with a Hurricane Cocktail that I am sharing with you on Tuesday, made a great casual dinner.  

These Nachos may make another appearance here when I have a gathering for a Mardi Gras Dinner and Family and Friend Game Night.  You know me.....any excuse for a party.

 

Appetizers, Crostini, Sausage, Shrimp

Appetizers

Cajun

Yield: 12 (appetizer) servings

Author: A Day in the Life on the Farm

Cajun Nachos

This fun take on Nachos is a great way to celebrate Mardi Gras. Crostini topped with Shrimp and Sausage and then drizzled with a Sherry Cream Sauce. Pour yourself a cocktail and Laissez les Bon Temps Rouler.

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

• 1 baguette, cut into 36 slices
• olive oil
• 2-3 mini peppers, asst. colors
• 2 scallions
• 1/2 c. dry sherry
• 1 1/2 T. butter
• 1 1/2 T. flour
• 1 c. milk
• pinch of salt
• dash of cayenne pepper
• 3/4 lb. sliced smoked sausage
• 3/4 lb. medum shrimp, peeled and deveined

Instructions

1. Brush the baguette slices with olive oil and place into a 400* oven for about 5 minutes or until golden brown. Remove to a platter and set aside.
2. While baguette slices toast. Cut the peppers into small dice and slice the white and light green parts of the scallions. Combine in a small bowl and set aside.
3. Place the sherry in a saucepan over medium high heat. Bring to a boil and cook until reduced by half. Reduce heat to medium low and stir in the butter until melted. Whisk in the flour and cook for one minutes, stirring constantly.
4. Gradually whisk in the milk and cook stirring constantly until thickened, about 6 minutes. Season with salt and cayenne, turn heat to lowest setting to keep warm.
5. Heat a little olive oil in a saute pan over medium high heat. Cook the smoked sausage for a few minutes, until warmed through and beginning to brown. Remove to paper towel to drain.
6. Add the shrimp to the same saute pan and cook until pink.
7. Scatter the sausage and shrimp over the baguette toasts, drizzle with some of the sherry cream and sprinkle the pepper/scallions over the top.
8. Serve with remaining sherry cream to be added as desired.

Notes:

Inspired by a recipe found in Cuisine at Home, Issue #49

Nutrition Facts

Calories

586.76

Fat (grams)

51.52

Sat. Fat (grams)

9.69

Carbs (grams)

17.58

Fiber (grams)

0.81

Net carbs

16.77

Sugar (grams)

3.00

Protein (grams)

13.70

Sodium (milligrams)

759.70

Cholesterol (grams)

82.55

Similar Recipes

Turkey Nachos with Cranberry Salsa

Sheet Pan Chicken and Cheese Nachos

Italian Nachos

https://adayinthelifeonthefarm.blogspot.com/2022/02/cajun-nachos-sundayfunday.html

Property of A Day in the Life on the Farm