Switch Up Your Game Day Nachos With A Cajun-Inspired Twist

Between the expertly layered, crispy tortilla chips, decadent nacho-optimized blend of American and Monterey Jack cheese, meats, and veggies, not to mention all manner of spices, it's hard to get the classic app or snack wrong. That means there are infinite ways to get your next batch of nachos even more right. Using andouille as your protein and adding some Cajun seasoning to the mix, for example, makes that platter all the more impressive.

Andouille is the punchy smoked pork sausage that you're more likely to find in a gumbo. Because it's sold precooked, expect to slice or cube andouille rather than crumble it like you might with raw sausage varieties. Andouille's flavor can vary depending on the butcher you visit, or the mass-produced package you buy, but it should have rich, savory notes and little bit of heat, which are both right at home in any plate of nachos.

Meanwhile, the Cajun seasoning's cayenne pepper adds fuel to that fire, while other elements, such as the garlic powder, onion powder, and paprika typical of the blend, also brilliantly give the finished dish a notably Cajun influence absent much extra effort at all. You can even make these Cajun-inspired nachos more or less the same way you'd whip up any other kind.

What you may want to reconsider when introducing andouille sausage and Cajun seasoning to any existing nacho ingredients is spice level. Neither andouille nor Cajun seasoning alone are likely to approach anything near five alarms, but they can become a bit more intense when paired together. Should you typically include, say, habaneros, hold them this time to keep it all from getting too fiery. Go ahead and dice a pepper on the Scoville scale's milder side, should you still want that specific botanical crunch. Once that's sorted, almost any combination of chip, veggie, and cheese mingles terrifically with the sausage.

The seasoning, however, presents the slightest compositional challenge. You might be used to packing the majority of your nacho spices into the meat as it cooks. This is a more effective distribution method versus, say, trying to season the chips, which have little hope of holding on to spices. Since you don't need to cook andouille, you don't have much chance to season it either, but you can still give it a toss with a few shakes of Cajun seasoning once chopped. Repeat with any moist ingredients, such as corn, tomatoes, or avocado, to really stick the seasoning on for even more reach. Definitely tap a bit more on top of your melted cheese once the batch is otherwise finished for a little vibrant color and one last flavor flair.