chopped fresh cilantro and green onions for serving
Heat the butter in a large skillet. Add the bell peppers, onions, and celery. Saute veggies for about 10 minutes until soft.
Stir in tomatoes, parsley, paprika, garlic powder, cayenne pepper, and salt. Stir well, and stir in cream cheese and lemon juice. Cook for 2 minutes until cream cheese is incorporated. Stir in crawfish, and cook for 1 minute until crawfish is coated in the mixture. Remove from heat.
Spread the chips in a thin layer on a baking sheet (I usually line the baking sheet with foil). Top the chips with crawfish mixture. Cover with cheese, and broil for 3-5 minutes until the cheese is melted. Sprinkle with chopped cilantro and/or green onions if using. Enjoy!
*About 2 to 2.5 pounds unpeeled crawfish with give you 6 ounces.
Recipe from Living Well Kitchen https://blog.memeinge.com/crawfish-nachos/