Since football season is in high-gear, here is a recipe to kick your tailgate or pre-game experience at home into high gear as well!

We are going to combine gumbo with nachos. Why not combine your favorite Louisiana dish with your favorite snack?

It’s sure to please a crowd.

Ingredients:

1 pound smoked sausage, sliced

½ red bell pepper, seeded and chopped

½ green bell pepper, seeded and chopped

½ medium yellow onion, thinly sliced

½ pound sliced fresh okra

1 clove garlic, minced

1/3 cup sliced celery

9 cups tortilla chips

2 tablespoons olive oil

½ pound peeled and deveined large fresh shrimp

3 teaspoons Creole seasoning, divided

1 (8-ounce) package shredded Colby-Jack cheese blend

1/3 cup fresh parsley leaves

½ cup sour cream

Method of Preparation:

Preheat oven to 400°. Line a large rimmed baking sheet with parchment paper.

In a large skillet, cook sausage over medium-high heat, stirring frequently, until browned, about 5 minutes. Add bell pepper and onion; cook, stirring frequently until onion is softened, 4 to 5 minutes. Add okra and garlic; cook for 1 to 2 minutes. Remove from heat, and stir in celery. Arrange chips on prepared pan, and add sausage mixture.

Wipe skillet clean, and add oil.

Toss shrimp with 1 teaspoon Creole seasoning. Add shrimp to skillet, and cook for 1 to 2 minutes. Place on top of nachos. Sprinkle with cheese.

Bake until cheese is melted, 3 to 4 minutes. Sprinkle with parsley. In a small bowl, combine sour cream and remaining 2 teaspoons Creole seasoning. Serve over hot nachos.

Makes 4 servings