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NAwlins-Style Nacho Bowls

Originally aired

INGREDIENTS
  • Vegetable or olive oil, for drizzling plus about 1/4 cup
  • 1 pound Andouille sausage, cut into 1/2-inch dice
  • 3 to 4 ribs celery, chopped
  • 1 large or 2 medium onions, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 fresh chili pepper, Fresno or jalapeo, seeded and finely chopped
  • 3 to 4 cloves garlic, chopped
  • 1 large fresh bay leaf
  • 1 teaspoon each dried paprika and coriander
  • 1/2 teaspoon ground cumin
  • 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
  • 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 Rachaels Seafood Seasoning Grinder
  • Scallions, thinly sliced, for garnish
PREPARATION

Preheat oven to 300F.

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

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

Warm chips in oven on baking sheets.

Heat a skillet over high heat with a thin layer of vegetable oil. Season 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 cheese (optional) top with gumbo sauce and a few shrimp, and garnish with scallions.

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