New Orleans Nachos Recipe

Name: New Orleans Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno, 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(R) RedHot(R) 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

Servings: persons

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 jalapeno, 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(R) RedHot(R) 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

1
In a Dutch oven, heat a drizzle of oil over medium-high heat. Add sausage, brown and remove to plate.
2
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.
3
Warm chips in oven on baking sheets.
4
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.
5
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.

670

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 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, and more.

Yes, New Orleans Nachos falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

New Orleans Nachos

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