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.
Yield: 12 (appetizer) servings
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the shrimp to the same saute pan and cook until pink.
- Scatter the sausage and shrimp over the baguette toasts, drizzle with some of the sherry cream and sprinkle the pepper/scallions over the top.
- 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
586.76Fat (grams)
51.52Sat. Fat (grams)
9.69Carbs (grams)
17.58Fiber (grams)
0.81Net carbs
16.77Sugar (grams)
3.00Protein (grams)
13.70Sodium (milligrams)
759.70Cholesterol (grams)
82.55
That is interesting and a light meal and would go well as an appetizer for a party as well.
ReplyDeleteYes, I'm going to be making these again for sure.
DeleteI love this idea! A great appetizer for any party!
ReplyDeleteIt sure is Debra.
DeleteKids will love these a perfect party pleaser!
ReplyDeleteThanks Sneha.
DeleteA great idea as a light meal or as a starter dish. Like the sherry cream recipe.
ReplyDelete