New Orleans Nachos

• 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.

vegetable, sausage, celery, onions, green bell pepper, fresh chili pepper, garlic, bay leaf, paprika, ground cumin, thyme, salt, chicken stock, sauce, corn tortilla chips, pepper, shrimp, bay seasoning, scallions

Taken from www.epicurious.com/recipes/member/views/new-orleans-nachos-51840831 (may not work)