Gumbo Nachos: The Ultimate Creole-Tex-Mex Fusion
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18 INGREDIENTS • 6 STEPS • 1HR 45MINS

Gumbo Nachos: The Ultimate Creole-Tex-Mex Fusion

What happens when you take rich, slow-simmered gumbo and pile it onto crispy tortilla chips with melty cheddar cheese? You get Gumbo Nachos—a next-level mashup that brings together deep Creole flavors and classic Tex-Mex crunch. This is not your average plate of nachos; it’s bold, saucy, smoky, and packed with juicy chicken, spicy andouille, lump crab, and a velvety roux-based gumbo sauce.

Whether you’re hosting a game day feast, a Mardi Gras party, or just craving something outrageous, these nachos deliver all the soul-warming comfort of gumbo in an irresistibly snackable form.

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What happens when you take rich, slow-simmered gumbo and pile it onto crispy tortilla chips with melty cheddar cheese? You get Gumbo Nachos—a next-level mashup that brings together deep Creole flavors and classic Tex-Mex crunch. This is not your average plate of nachos; it’s bold, saucy, smoky, and packed with juicy chicken, spicy andouille, lump crab, and a velvety roux-based gumbo sauce.

Whether you’re hosting a game day feast, a Mardi Gras party, or just craving something outrageous, these nachos deliver all the soul-warming comfort of gumbo in an irresistibly snackable form.



How to Make Gumbo Nachos



Ingredient Insights & Substitutions

  • Dark Roux – The secret to an authentic gumbo is the dark, peanut-butter-colored roux. It adds depth, nuttiness, and richness. Make a batch in advance and store it for weeks in the fridge!
  • Andouille Sausage – Smoky, spicy, and packed with flavor, andouille is a gumbo essential. Swap in chorizo, kielbasa, or smoked sausage if needed.
  • Clam Juice & Crab Meat – Brings a briny, seafood-forward kick. If crab isn’t your thing, you can leave it out or sub in shrimp or crawfish.
  • Okra – Helps thicken the gumbo naturally while adding a signature Southern touch. If you’re not a fan, omit it or use file powder instead.
  • Creole Seasoning – Tony’s is the go-to, but any spicy, smoky Creole blend will work. Want a homemade version? Try paprika, garlic powder, onion powder, cayenne, thyme, and black pepper.
  • Tortilla Chips – Use thick, sturdy chips so they hold up to the gumbo’s rich texture.

Tips & Suggestions

  • For Maximum CrispinessLightly toast the tortilla chips in the oven before assembling to help them hold up under the saucy gumbo.
  • Want More Heat? – Add extra hot sauce, cayenne, or diced jalapeños for a spicier kick.
  • Make-Ahead Friendly – The gumbo can be made 1-2 days in advance and reheated before assembling. This actually intensifies the flavors!
  • Get That Cheese Perfectly Melted – Broil the nachos for 1-2 minutes after assembling for that perfect, gooey cheese pull.
  • Pair It With – Serve with cold beers, Hurricane cocktails, or a side of remoulade for dipping.

Frequently Asked Questions



Can I Make This Without Seafood?

Absolutely! Just skip the crab and clam juice, and add extra chicken or sausage instead.

How Do I Store & Reheat Leftovers?

  • Gumbo – Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a little broth if needed.
  • Nachos – Best eaten fresh, but if you must reheat, do it in a 350°F oven for 5-7 minutes to crisp them up again.

Can I Make This in a Slow Cooker?

Yes! After making the roux and sautéing the veggies, transfer everything to a slow cooker and cook on LOW for 4-6 hours before assembling.

Final Thoughts

These Gumbo Nachos bring big, bold Louisiana flavor to a classic party snack, making them the ultimate crowd-pleaser. Whether you're feeding a hungry game-day crew or just treating yourself, these nachos won’t last long.

🔥 Crispy, cheesy, spicy, and loaded with gumbo goodness—these nachos are the ultimate indulgence!

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1HR 45MINS
Total Time
$5.85
Cost Per Serving
Ingredients
Servings
6
us / metric
Gumbo
All-Purpose Flour
1/2 cup
All-Purpose Flour
Olive Oil
1/3 cup
Olive Oil, divided
plues 3 Tbsp
or Neutral Oil
Unsalted Chicken Stock
4 cups
Unsalted Chicken Stock
Bone-In, Skin-On Chicken Breast
1.1 lb
Bone-In, Skin-On Chicken Breasts
Bay Leaf
2
Bay Leaves
Andouille Sausage
6 oz
Andouille Sausages, thinly sliced into 1/2-inch rounds
Italian Flat-Leaf Parsley
1/2 cup
Finely Chopped Italian Flat-Leaf Parsley
Celery
2 ribs
Celery, diced into 1/2-inch cubes
Yellow Onion
1/2 cup
Finely Diced Yellow Onion
Green Bell Pepper
1/2 cup
Finely Diced Green Bell Pepper
Garlic
6 cloves
Garlic
Creole Seasoning
1 Tbsp
Creole Seasoning
Clam Juice
1 cup
Clam Juice
Okra
2 cups
Sliced Frozen Okra, thawed
Lump Crab Meat
2 cups
Lump Crab Meat
Assembly
Tortilla Chips
to taste
Tortilla Chips
Shredded Mild Cheddar Cheese
2 cups
Shredded Mild Cheddar Cheese
Scallion
4 Tbsp
Thinly Sliced Scallions
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Cooking InstructionsHide images
step 1
For the gumbo: In a medium sauce pot, add the All-Purpose Flour (1/2 cup) and 1/3 cup (79mL) Olive Oil (1/3 cup). Cook over medium-low heat, stirring often with a wooden spoon, until the roux is the color of dark peanut butter, about 20 minutes. Remove to a bowl to stop the roux from cooking and reserve for later. You can make your roux in advance; cool completely, place in an airtight container and refrigerate. The roux will last in the refrigerator for a few weeks if stored properly.
step 2
Clean the roux from the saucepot and then add the Unsalted Chicken Stock (4 cups), Bone-In, Skin-On Chicken Breasts (1.1 lb), and Bay Leaves (2). Bring the stock to a boil and reduce to a simmer. Continue to simmer until the chicken is cooked through, about 20 minutes. Remove the chicken to a plate and let cool. Shred the meat and discard the skin and bones. Strain the broth over a fine mesh strainer and reserve for later. You will yield approximately 3 to 3 1/2 cups (710 - 828mL) of stock.
step 3
In a large Dutch oven or pot over medium-low heat add the remaining 3 tablespoons (44mL) oil. When hot, add in the Andouille Sausages (6 oz) and cook to slowly render the fat and caramelize to golden brown, about 6-8 minutes. Remove the sausage from the pot to a plate and set aside, leaving the rendered oil in the pot.
step 4
Place the pot back over medium-low heat, stir in the Italian Flat-Leaf Parsley (1/2 cup) and fry for 1 minute. Raise the heat to medium and add the Celery (2 ribs), Yellow Onion (1/2 cup), Green Bell Pepper (1/2 cup), Garlic (6 cloves), and Creole Seasoning (1 Tbsp). Sweat the veggies until they are translucent, about 4-5 minutes, not letting the veggies brown.
step 5
Next, add in all the roux and stir to combine. Once the roux is heated through, pour in the Clam Juice (1 cup), 3 cups of the reserved chicken stock, and the Okra (2 cups). Bring this mixture to a boil and reduce to a steady simmer. Add the Lump Crab Meat (2 cups), shredded chicken, and cooked andouille. Simmer the gumbo, stirring occasionally to prevent the bottom from burning, until it has thickened enough that you can scoop it with a chip, about 45 minutes.
step 6
To assemble: Add the Tortilla Chips (to taste) to a large serving platter or half sheet tray. Season the chips with more creole seasoning, if desired. Top the chips with the gumbo and Shredded Mild Cheddar Cheese (2 cups). If you’d like you can place the nachos in a hot oven to melt the cheese. Garnish with Scallions (4 Tbsp) and serve immediately!
step 6 To assemble: Add the Tortilla Chips (to taste) to a large serving platter or half sheet tray. Season the chips with more creole seasoning, if desired. Top the chips with the gumbo and Shredded Mild Cheddar Cheese (2 cups). If you’d like you can place the nachos in a hot oven to melt the cheese. Garnish with Scallions (4 Tbsp) and serve immediately!
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RECIPES TAG
American
Comfort Food
Snack
Dinner
Game Day
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