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New Orleans Saints Cajun Jambalaya Nachos

Serves

8-12

Amount	Ingredient
JAMBALAYA:
2 tbsp	Vegetable oil or bacon grease
1 lb	Smoked sausage, sliced ¼” thick
2 cups	Onions, diced ¼” thick
1 cup	Mixed color bell peppers, diced ¼” thick
1 cup	Celery, diced ¼” thick
¼ cup	Garlic, chopped
¾ tsp.	Freshly ground black pepper
¼ tsp.	Cayenne pepper
1 tbsp.	Cajun seasoning
2 cups	Parboiled or converted rice
1 qt	Chicken stock
2 tsp.	Liquid smoke
2 cups	Canned diced tomatoes, pulsed in food processor
1 whole	Roasted chicken, meatcut into ½” cubes
¼ cup	Parsley, chopped
¼ cup	Green onions, thinly sliced
Salt to taste
NACHOS:
1 bag	TOSTITOS^® Original Restaurant Style
1 cup	Pepper jack cheese, grated
1 cup	Smoked cheddar cheese, grated
2 Tbsp.	Parsley, chopped
2 Tbsp.	Green onions, thinly sliced

In cast-iron Dutch oven, heat oil on medium-high. Add sausage, onion, bell pepper, celery, garlic, ground pepper, cayenne, and Cajun seasoning. Cook until vegetables are soft, stirring frequently.
Add rice, stock, liquid smoke, and tomatoes. Bring to boil, then lower heat. Add salt for taste. Stir (occasionally uncovered) for 15minutes until about half of liquid has been absorbed. Mix in chicken meat. Cover and cook another 10 minutes. Turn off heat and let sit for 10 minutes (covered).
Fold in chopped parsley and green onions. It should be juicy, but not soupy (add more stock if necessary).

Individually top each TOSTITOS^® chip with 2 tbsp. of warm Jambalaya.
Top with 1 tbsp. of cheese (50/50 mix of pepper jack and smoked cheddar) and place in 400º oven for 5 minutes (until cheese is well melted).
Remove from oven and arrange on platter.
Sprinkle with chopped parsley and green onions.