N’Awlins-Style Nacho Bowls
It’s game on with Rach’s latest spin on nachos!
- 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
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.