Louisiana Gumbo Nachos are the ultimate game-day treat — crunchy tortilla chips piled high and smothered with a hearty shrimp-and-sausage gumbo, melted Colby-Jack cheese, and sliced jalapeños. Bold, comforting, and perfect for feeding a crowd, these nachos bring classic Louisiana flavors to your next tailgate or party.
Serve these gumbo nachos alongside other crowd-pleasers like chunky guacamole, savory sausage bites, roasted peanuts, or coconut cookies for a full spread that keeps guests coming back for more.
Gumbo + Nachos!
Nachos are a universal favorite — crunchy, cheesy, and endlessly customizable. Adding gumbo on top is a stroke of genius: a rich roux, savory sausage, plump shrimp, tomatoes, and tender okra create a topping that’s bold enough to stand up to chips and cheese. This recipe uses an easy gumbo base and offers simple swaps so you can tailor it to your tastes.
What Food Is Louisiana Known For? Cajun and Creole cooking is famous for dishes like gumbo, jambalaya, po’boys, and beignets — all rooted in bold, layered flavors.
Ingredients & Recipe Overview
Overview of ingredients and steps — full details in the recipe card below
Key ingredients you’ll need:
- Butter and all-purpose flour (for the roux)
- Onion, celery, and green bell pepper (the “holy trinity”)
- Minced garlic
- Chicken broth or stock
- Diced tomatoes with green chiles
- Smoked sausage (or Andouille for more heat)
- Okra (fresh or frozen)
- Bay leaves and Creole seasoning
- Medium shrimp, peeled and deveined
- Tortilla chips and grated Colby-Jack cheese
- Green onions and jalapeño slices for garnish
Toppings & Variations
Finish these nachos with fresh parsley, sliced green onions, a dollop of sour cream, or a few dashes of Louisiana hot sauce. Want more New Orleans flair? Try one of these swaps:
- Add crawfish tails to make a seafood-forward version.
- Use Andouille sausage for bigger, smokier heat.
- Mix Creole seasoning and a splash of hot sauce into sour cream for a spicy dip.
- Yes — you can make these with Doritos or other flavored chips for a twist.
How to Make Loaded Gumbo Nachos
Make the gumbo: In a large skillet, melt butter over medium heat and whisk in flour to make a roux. Cook, whisking constantly, until it reaches a peanut-butter color. Add onion, celery, bell pepper, and garlic; cook until the onion is translucent. Stir in chicken broth, diced tomatoes with green chiles, sliced sausage, okra, bay leaves, and Creole seasoning. Simmer about 10 minutes, then stir in the shrimp and cook 3–5 minutes until pink and firm.
Assemble the nachos: Arrange a layer of tortilla chips on a large rimmed baking sheet or oven-safe platter. Spoon gumbo over the chips, sprinkle with grated Colby-Jack, and place briefly under the broiler just until the cheese melts.
Serve: Garnish with sliced jalapeños and green onions, and serve hot.
Tips for the Best Gumbo Nachos
- Grate your own cheese for the creamiest melt and best cheese pull.
- Slice okra thin for the right bite — fresh is ideal, but thawed frozen okra works well.
- Use thicker yellow corn tortilla chips to support the hearty gumbo topping.
How to Serve on Game Day
These nachos are great featured in different formats:
- Nacho bar: Set out large pans with chips, gumbo, cheese, and toppings so guests can build their own plates.
- Walking nachos: Serve gumbo and cheese alongside individual bags of chips so guests can eat straight from the bag — include forks or spoons for convenience.
Other Preparation Methods
Skillet nachos: Use a large cast-iron skillet sprayed lightly with nonstick spray. Layer chips, gumbo, and cheese, then broil until cheese melts.
Sheet pan nachos: Spread chips on a sheet pan and top as above for large crowds.
Foil packet nachos: Make individual foil packets for the grill or campfire for easy cleanup.
Make ahead: Prepare the gumbo a day ahead to deepen the flavors; reheat before assembling the nachos on game day.
Other Game Day Recipes You’ll Love
- Best Cheesy Beef Enchilada Dip
- Million Dollar Shrimp & Crab Dip
- Shredded Buffalo Chicken Sliders
- New Orleans Muffuletta Skewers
- Spicy Italian Crescent Ring
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Shrimp & Sausage Gumbo Nachos
Ingredients
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 cup diced yellow onion
- 1/2 cup diced celery
- 1/2 cup diced green bell pepper
- 1/4 teaspoon minced garlic
- 1 cup chicken broth
- 1 (10 oz) can diced tomatoes with green chiles
- 8 oz smoked sausage, sliced
- 1/2 cup sliced okra (fresh or frozen)
- 2 bay leaves
- 1 tablespoon Creole seasoning
- 10 oz medium shrimp, peeled and deveined
- 4–5 cups tortilla chips
- 8 oz Colby-Jack, grated
- 1 jalapeño, sliced
- 3 green onions, sliced
Instructions
- In a large skillet, melt butter over medium heat. Whisk in flour and cook about 5 minutes, whisking constantly, until the roux is a peanut-butter color.
- Add onion, celery, bell pepper, and garlic. Cook until the onion is translucent.
- Stir in chicken broth, diced tomatoes with green chiles, sausage, okra, bay leaves, and Creole seasoning. Simmer 10 minutes.
- Add shrimp and cook 3–5 minutes, until shrimp are pink and firm. Remove bay leaves.
- Arrange tortilla chips on a rimmed baking sheet or oven-safe platter. Spoon gumbo over the chips, sprinkle with grated Colby-Jack, and broil just until the cheese melts.
- Garnish with sliced jalapeños and green onions. Serve immediately.
Notes
- Grate cheese fresh for the best melt and texture.
- Slice okra thin for easy eating; thaw frozen okra under warm water before slicing if needed.
- Use thicker yellow corn chips for extra support under the gumbo topping.
Nutrition
