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Thursday, July 30, 2015

Barbecue Bites: Crawfish Nachos

Peanut butter and jelly. Macaroni and cheese. Cookies and milk.

What's missing from these classic combos? 

Nachos and crawfish, duh.

Crawfish Nachos

This recipe by Chef Eusebio Gongora combines two of our favorite things, crawfish tails and nachos. With high quality, local ingredients from Indie Plate, and Jay D's Louisiana Barbecue Sauce, of course, this recipe makes for a perfect appetizer. Pair with a cocktail, a glass of wine, or a beer and enjoy!

Check out more delicious dishes made with Jay D's Louisiana Barbecue Sauce online. You can purchase a bottle of sauce here.

Crawfish Nachos



1 lb crawfish, cooked from favorite boil
1 bag Tortilla chips
BBQ Queso (see recipe below)
½ cup red onions, diced
¼ cup jalapeños, diced
1 cup tomatoes, diced
2 tbsp Lime juice
¼ cup cilantro
Sour cream (optional)

Place one layer of chips on a serving tray. Ladle half of the queso over the chips and place more chips over the queso. Top the second layer of chips with more queso and scatter the crawfish tails around the nachos. In small mixing bowl combine the tomatoes, onions, jalapeños, cilantro, and lime juice. Top the nachos with the vegetable mixture and sour cream if desired.


BBQ Queso


2 onions, julienned
2 jalapeños, minced
2 tbsp roasted garlic
½ stick butter
¼ cup flour
1 cup Jay D’s Louisiana Barbecue Sauce
2 cups milk
2 cups heavy whipping cream
2 cups cheddar cheese

Heat a medium-large pot on medium high heat, add the butter and allow it to melt. Add onions and jalapeños to cook for 3-4 minutes until the onions become translucent. Add the flour and cook for 1 minute stirring constantly. Add in BBQ sauce and roasted garlic and cook for an additional 1-2 minutes. Whisk in the milk and cream and allow the mixture come up to a simmer. Add the cheddar cheese 1/2 cup at a time, whisking continuously. Whisk until all the cheese has melted completely into the sauce.