RECIPE

N’Awlins-Style Nacho Bowls

It’s game on with Rach’s latest spin on nachos!

Ingredients

  • About 1/4 cup vegetable or olive oil, plus more for drizzling
  • 1 pound Andouille sausage, cut into 1/2-inch dice
  • 4 tablespoons flour
  • 3-4 ribs celery, chopped
  • 1 large or 2 medium onions, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 fresh chili pepper, Fresno or jalapeño, seeded and finely chopped
  • 3-4 cloves garlic, chopped
  • 1 large fresh bay leaf
  • 1 teaspoon dried paprika and coriander
  • 1 teaspoon dried coriander
  • 1/2 teaspoon ground cumin
  • An herb bundle of thyme and parsley
  • Salt and pepper
  • 3 cups chicken stock
  • Frank’s® RedHot® sauce, to taste
  • 1 4-pound cooked chicken, rotisserie or poached, skin removed and meat pulled into bite-size pieces
  • 2 bags sweet potato chips, such as Food Should Taste Good brand
  • 1 large bag corn tortilla chips or multi-grain tortilla chips
  • Shredded pepper Jack cheese (optional)
  • 1 pound medium shrimp, deveined
  • 2 teaspoons Old Bay Seasoning or other seafood seasoning blend, such as Rachael’s Seafood Seasoning Grinder
  • Scallions, thinly sliced, for garnish

Preparation

Pre-heat the oven to 300ºF.


In a Dutch oven, heat a drizzle of oil over medium-high heat. Add the sausage; brown and remove to a plate.


Reduce the heat a bit and add 1/4 cup oil and about 4 tablespoons flour to the pot. Stir for 10-12 minutes until golden and fragrant. Add the chopped vegetables, chili pepper, garlic, bay, dried spices, herb bundle, salt and pepper and stir for 7-8 minutes to soften. Add the stock and a couple of tablespoons of hot sauce; simmer to thicken. Add the cooked chicken and sausage back to the pot.


Warm the chips in the oven on baking sheets.


Heat a skillet over high heat with a thin layer of vegetable oil. Season the shrimp with seafood seasoning and cook in the hot pan, 2-3 minutes, to cook through.


Fill bowls with a layer of sweet potato and tortilla chips. Sprinkle with the cheese (optional) and top with gumbo sauce and a few shrimp; garnish with scallions.

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