You’ll find spicy Cajun seasoned cheesiness in these Crawfish Nachos. Along with tasty bites of crawfish, they’re garnished with the flavors of lime, cilantro, and more jalapeno peppers. Yes, more!
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For The Love Of Nachos!
I first grew fond of nachos in my college days. It was the popular menu item that a bunch of teenagers could easily afford to satisfy their junk food craving. The one we gained from eating too much of the same cafeteria food over and again because we lived on campus without our own wheels.
Those were the days when LSU football wasn’t quite as popular as today, but still, much fun to attend. My favorite part was the band and majorettes and getting to see what everyone was wearing. It still is!
Come to think of it, a pile of nachos is probably the most favored concession stand food at ballgames today. But not like these! You won’t get canned cheese, here!
Best Cheese For Crawfish Nachos
When selecting cheese for nachos, you want a smooth melt. And one that has enough stringiness when you pull the chip away from the dish to your mouth. This Queso Chihuahua Shredded Quesadilla Cheese is an excellent choice. I also suggest using evaporated milk, which doesn’t cause any separating of the liquid in the dip.
This recipe doesn’t take much time to prepare and is full of homemade flavor. It begins with cooking some jalapeño pepper, green onions, and garlic and ends with simmering a generous pound of crawfish tails in the cheese dip mixture. Or, you can use leftover crawfish from your last crawfish boil.
I like layering the chips in a tray or casserole dish. Then spooning the dip on top and garnishing with lime, cilantro, and more jalapeño pepper rings. The peppers add just the right amount of heat to the dish, which also comes from a generous portion of seasoning like Slap Ya Mama Cajun Seasoning.Print
1 tablespoon oilive oil
2 tablespoons salted butter
3 cloves of garlic (1–1/2 teaspoons), pressed
1 medium fresh jalapeno pepper (2 tablespoons), finely diced
1/3 cup green onions, sliced
2 tablespoons all-purpose flour
1–1/2 cups (12 ounces) evaporated milk
7 ounces grated quesadilla cheese (like Supremo Queso Chihuahua)
1 teaspoon Cajun seasoning
1/2 cup water
1 pound raw crawfish tails, peeled and cleaned
lime wedges, cilantro, and pickled jalapeno slices for garnish
Melt butter in a heavy, medium to large size pot on the stove with olive oil.
Add jalapeno and cook for 2 minutes.
Add green onions and cook for another 2 minutes.
Add garlic and cook a minute longer before stirring in the flour.
Then cook with the flour another minute before pouring milk in a little at a time, stirring the mixture until smooth.
Add cheese with the seasoning, stirring to melt into the milk mixture.
Stir in water to thin out the dip.
Add crawfish and simmer for 5 minutes, covered, stirring occassionally.
Spoon over layers of tortilla chips on a tray or shallow dish and garnish with celantro, jalapeno pepper slices, and lime wedges.
Leftover peeled and cleaned boiled crawfish tails can be used instead of raw crawfish by warming through instead of simmering for 5 minutes, making sure to adjust the amount of Cajun seasoning.
Can be served in a bowl or heated crock as a dip beside a pile of your favorite chips.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Simmer
- Cuisine: Cajun
Keywords: crawfish nachos, nachos, cheese dip
I promise this is much better than the Nachos served at football game concession stands, even at Tiger stadium. Hope you give them a try and let me know about how you like them. I love hearing from you!
More crawfish recipes:
- Crawfish Étouffée, To Etouffée Is To Smother
- Chunky, Cheesy, Creamy Crawfish Dip
- Shrimp And Crawfish Pasta
- Crawfish ‘n Cornbread
- How To Boil Crawfish
“We need never shout across the spaces to an absent God. He is nearer than our own soul, closer than our most secret thoughts.”