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Purple & Gold Seafood Nachos

๐Ÿˆ๐Ÿ’œ๐Ÿ’› Get ready for the LSU Tigers' season opener with the ultimate game-day snack: Purple and Gold Seafood Loaded Nachos! ๐Ÿฆ๐Ÿง€ These aren't your average nachos; we're talking a decadent layer of seafood, melted gold cheese, and purple corn chips to rep our team colors. Perfect for munching while you cheer on the Tigers! ๐Ÿฏ Follow along to see how we load up each chip to National Champion status! ๐ŸŒŸ

Ingredients

  • 1 bag blue corn tortilla chips
  • 1/2 lb. shrimp, cleaned and deveined
  • 1/2 lb. crawfish tails
  • 1/2 lb. lump crab
  • 1 stick butter
  • 1 shallot, fine diced
  • 1 red bell pepper, fine diced
  • 3 cloves garlic, minced
  • 3 green onions, thinly sliced
  • 4 blocks of cheddar cheese, freshly grated
  • 1/2 beer
  • 1 can drained Rotel
  • 1/2 cup heavy cream plus some to reach desired consistency
  • 1 tsp sodium citrate dissolved in waterย ย 
  • Boudreaux's Fire and Smoke Creole seasoning

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Directions

  1. Add a half stick butter to a sautรฉ pan and cook seasoned shrimp on both sides. Add in crawfish tails. Pick the crab meat for shells and add to mixture. Only cook until heated through. Fold mixture carefully to not break up crab. Set aside.
  2. Add the remaining butter to a sauce pot and cook shallots and red bell pepper until soft. Add in garlic and green onion. Cook until soft and add Rotel.ย 
  3. Add the 1/2 beer, heavy cream and season mixture.
  4. Optional but I like to use sodium citrate dissolved in water. This helps bind the cheese when using fresh grated cheese to make a smooth sauce. Add this in.
  5. Bring to a very light simmer and slowly add in 3 blocks of the cheese until melted and incorporated. Adjust cream until desired consistency is reached. Taste for seasoning.
  6. Add chips to an oven safe dish and top with remaining shredded cheese. Top with seafood and bake at 400 until cheese is melted.
  7. Remove and top with cheese sauce. Serve with desired condiments.ย 

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