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N’Awlins-Style Nacho Bowls

N’Awlins-Style Nacho Bowls


  • 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.