Recipe by Catahoula Catering

Slap Ya Mama Crawfish Nachos

Crawfish nachos piled high with loads of left over crawfish and dripping in a spicy cheese sauce.




  1. Gather 1 pound, or more (you really can’t have too much) of leftover crawfish tails from your boil.
  2. Or, if you’re using packaged tails, mix 1 ½ tsp of Slap Ya Mama Cajun Seafood Boil to season it up. This is a little trick I use if there aren’t any leftovers (which there shouldn’t be!).
  3. Mix all the dry seasonings: Slap Ya Mama Original Blend Cajun Seasoning, mustard powder, cayenne pepper powder, and paprika.
  4. Get a block of both mild cheddar and pepper jack cheese, and grate until you have 3 cups of each. The cheeses melt better when you grate it yourself rather than buying the pre shredded stuff.
  5. In a pot, first, melt your butter on medium heat, and then add the vegetables: onion, celery, red bell pepper, green bell pepper, jalapeño pepper and garlic. Cook your vegetables until they are soft, and the onions are translucent (10-15 min). We aren’t trying to get any brown coloring here.
  6. Mix in the mayonnaise and dry seasonings to your cooked vegetables. Once the mayonnaise and seasonings are incorporated, add in your crawfish tails.
  7. When the crawfish tails start to curl, mix in the cheeses. Turn the heat down to medium low and stir occasionally until it’s fully melted.
  8. *This is optional* As a finishing touch, add the shot of Slap Ya Mama Cajun Hot Sauce to your crawfish queso, and mix until it is fully incorporated.
  9. Pour your Slap Ya Mama Crawfish Queso over a bed of your favorite tortilla chips, and enjoy!