Cajun Shrimp and Andouille Nachos

Name: Cajun Shrimp and Andouille Nachos
Total time: 30
Yield: 8
Ingredients: 0.5 pound andouille sausage, sliced; 1 small yellow onion, diced; 0.5 red bell pepper, diced; 0.5 green bell pepper, diced; 1 celery rib, diced; 1 (12 ounce) bag tortilla chips; 12 ounces raw peeled and deveined shrimp; 1 tablespoon olive oil; 2 teaspoons seafood seasoning (such as Old Bay®); 1 (8 ounce) package shredded Colby Jack cheese

Recipe by Soup Loving Nicole from allrecipes.com

Appetizer,Snack 30 Mins.

Ingredients

8 servings

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0.5 pound andouille sausage, sliced
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1 small yellow onion, diced
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0.5 red bell pepper, diced
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0.5 green bell pepper, diced
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1 celery rib, diced

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1 (12 ounce) bag tortilla chips
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12 ounces raw peeled and deveined shrimp
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1 tablespoon olive oil
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2 teaspoons seafood seasoning (such as Old Bay®)
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1 (8 ounce) package shredded Colby Jack cheese

Instructions

Heat a skillet over medium-high heat. Add andouille and cook for 2 minutes. Add onion and cook for 2 minutes more. Add bell peppers and cook for 2 minutes more. Remove from heat and stir in celery.
Line a baking sheet with foil and place tortilla chips on top. Cover chips with the sausage mixture.
Place shrimp in a bowl; add oil and seafood seasoning. Stir to coat. Place shrimp in the same skillet and cook over medium-high heat for 3 minutes. Scatter shrimp on top of the sausage mixture. Sprinkle Colby Jack cheese over the nachos.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil nachos until cheese has melted, about 3 minutes.