Creole Étouffée Nachos - Recipe | King and Prince Seafood
The unique Creole Etoufee Nachos put a Cajun spin on the traditional nacho dish.
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Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Instant-read thermometer
- Spider strainer
- Chef's knife
- Cutting board
- Skillet
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
- Slotted spoon
- Serving platter
- Spoon
- Kitchen timer
Ingredients
- 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
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