Rachael Ray: Rachael's Daytime Talkshow

N’Awlins-Style Nacho Bowls

Aired on: February 1, 2013

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 jalapeño, 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 Rachael’s Seafood Seasoning Grinder
Scallions, thinly sliced, for garnish

Yields:

Preparation

Preheat oven to 300ºF.

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.