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Cajun Inspired Jambalaya Nachos with Kielbasa, Rice, Peppers & Pickled Okra

An Irresistible Take on Layered Nachos
Filed Under > Appetizers & Sides

Blog-Jambalaya-Nachos-Recipe
Blog-Jambalaya-Nachos

Last week I shared my must-try One Pot Cajun Jambalaya, which I hope you’ve had a chance to try.  The recipe left me for an itch for more jambalaya, and I began to brainstorm a few ways I could make it happen.  By now you know about my love for great layered nachos (I take the art of layering very, very seriously as you can see in my vegetarian queso nachos, vegetarian breakfast nachos, and sweet potato nachos), so you won’t be surprised with what’s on the lineup today.

Friends, today I give you my Cajun Inspired Jambalaya Nachos.  Here I stacked layers of tortilla chips with savory Kielbasa sausage, white rice, green and red peppers, and of course ooey-gooey Monterey Jack and mild cheddar cheese.  To top it all off (and I’m quite proud of this addition), I included spicy pickled okra wheels in place of traditional jalapenos.  

The beauty of this recipe, of course like all of my nachos, is in the layering and by cooking each relative ingredient separately before layering. Check out the step-by-step tutorial in the recipe below, and tell me if you’re going to be enjoying these anytime soon!  Truly, MKR 

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Jambalaya Nachos

Prep Time: 45 minutes

Cook Time: 5 minutes

Serving Size: 4-6

Ingredients

  • 1/2 lb. of shrimp, peeled & deveined
  • 1 large chicken breast, cooked & shredded shredded
  • 1 package sausage or turkey kielbasa, sliced
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 small diced tomatoes
  • 1-2 cups vegetable stock (with ratio to liquid for the rice)
  • 3-4 cups of cheese (I used a mix of Monterrey Jack and Mild Cheddar)
  • Tortilla chips
  • Pickled spicy okra, diced and set aside for garnish

Instructions

  1. Sautee the shrimp and kielbasa separately, each with Slap Yo Mama or Old Bay Seasoning. Once cooked, set aside.
  2. To cook the rice, use half of the diced tomatoes along with the rest vegetable stock (to make the ratio of liquid:rice). This will keep the rice from getting soupy or soggy on the nachos.
  3. Spread the tortilla chips evenly on the pan. Layer first with spoonfulls of rice, 1/2 of your peppers, and cheese.
  4. Next layer the cooked kielbasa, shrimp and chicken and then add remaining cheese, spread evenly.
  5. Broil or bake until the cheese melts (less than 5 minutes).
  6. Remove the nachos from the oven and garnish with the rest of your red and green peppers and hot pickled okra.
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