Contributed by Chef Jamie Warrick
Cajun Cowboy Crawfish Nachos
- For the White Bean Cheese Sauce, soak beans in cold water for 6 hours or overnight. Drain, rinse, and add beans to a medium-sized pot. Cover with 3 to 4 cups fresh water. Bring to a boil, and lower heat to a simmer. Allow beans to simmer, partially covered with a tilted lid, for 45 minutes or until soft. Stir occasionally and add water as necessary. Drain and set aside.
- To a blender or large container (if using a hand blender), add beans and milk. Blend on high speed until beans and milk are totally smooth. Transfer to a small pot over medium heat.
- Add shredded cheddar to pot, whisking continuously as it simmers. Add Cajun seasoning to taste, if desired. Remove from heat and use sauce immediately, or store.
- For the Pickled Red Onions, add sliced onions to a container that has a tight lid; mason jars work well.
- Add the next 4 ingredients to a small pot over medium high heat. Bring to a boil, making sure that the salt and sugar dissolve completely.
- Remove from heat, and pour over onions. Add crushed red pepper flakes to mixture, if desired.
- Allow onion mixture to cool to room temperature; cover with lid and refrigerate until ready to use. Wait 2 hours before using.
- For the Nachos, preheat oven to broil. Spray a parchment-lined sheet pan with vegetable oil. Layer tortilla chips with white bean cheese sauce, sauteed crawfish, Cajun caviar, and Monterrey Jack cheese. Place in oven until cheese is melted.
- Garnish with pickled red onions, serrano pepper slices, cheese, and cilantro. Top with Spicy Avocado Crema.