Name: Louisiana Voodoo Fries
Ingredients: 4 large russet potatoes (about 2-3 pounds – the starchy ones make the best fries); 1/4 cup vegetable oil (for baking) OR enough to fill your fryer if you’re going that route; 2 tablespoons cajun seasoning (Tony Chachere’s is my go-to, but use whatever you can find); 1 teaspoon garlic powder; 1/2 teaspoon salt (the cajun seasoning has salt too, so don’t go crazy); 3 tablespoons butter (the real deal, not that fake stuff); 1 green bell pepper, diced small; 1 medium onion, diced small; 2 celery stalks, diced small (there’s your trinity!); 3 cloves garlic, minced (or 5, I don’t judge); 1 pound crawfish tails (frozen and thawed is fine if you ain’t got fresh); 2 tablespoons flour; 1 cup chicken stock; 1 tablespoon tomato paste; 1 teaspoon Worcestershire sauce; 1 tablespoon hot sauce (Crystal if you’re being authentic); 1 teaspoon dried thyme; 1 bay leaf; Salt and pepper to taste; 2 green onions, sliced (for topping); 8 ounces andouille sausage, sliced into half-moons (get the good stuff if you can); 2 tablespoons butter; 2 tablespoons flour; 1 cup milk (whole milk, because we’re not counting calories today); 1/2 cup heavy cream; 1 cup shredded pepper jack cheese; 1/2 cup shredded sharp cheddar; 1/4 teaspoon cayenne pepper (or more if you like it HOT); Salt to taste; 1/2 cup shredded cheddar-jack cheese blend

Description

Alright, so picture this: I was down in New Orleans a couple years back, wandering around after having maybe one (or three) too many hurricanes, when I stumbled on this little joint serving what they called “Voodoo Fries.” One bite and I was POSSESSED. These aren’t your average cheese fries, folks. These are hand-cut potatoes loaded with spicy crawfish étouffée, andouille sausage, cajun seasoning, and about five different kinds of cheese – all smothered in a creamy, spicy sauce that’ll make you speak in tongues. I’ve spent WAY too many late nights trying to recreate them, and I think I finally nailed it. Fair warning: these fries might actually put a spell on you.

Ingredients

Scale

For the Fries:

4 large russet potatoes (about 2–3 pounds – the starchy ones make the best fries)
1/4 cup vegetable oil (for baking) OR enough to fill your fryer if you’re going that route
2 tablespoons cajun seasoning (Tony Chachere’s is my go-to, but use whatever you can find)
1 teaspoon garlic powder
1/2 teaspoon salt (the cajun seasoning has salt too, so don’t go crazy)

For the Crawfish Étouffée Topping:

3 tablespoons butter (the real deal, not that fake stuff)
1 green bell pepper, diced small
1 medium onion, diced small
2 celery stalks, diced small (there’s your trinity!)
3 cloves garlic, minced (or 5, I don’t judge)
1 pound crawfish tails (frozen and thawed is fine if you ain’t got fresh)
2 tablespoons flour
1 cup chicken stock
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 tablespoon hot sauce (Crystal if you’re being authentic)
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
2 green onions, sliced (for topping)

For the Andouille Sausage:

8 ounces andouille sausage, sliced into half-moons (get the good stuff if you can)

For the Cheesy Voodoo Sauce:

2 tablespoons butter
2 tablespoons flour
1 cup milk (whole milk, because we’re not counting calories today)
1/2 cup heavy cream
1 cup shredded pepper jack cheese
1/2 cup shredded sharp cheddar
1/4 teaspoon cayenne pepper (or more if you like it HOT)
Salt to taste

For the Toppings:

1/2 cup shredded cheddar-jack cheese blend
1/4 cup crumbled blue cheese (trust me on this one)
Sliced green onions
Chopped fresh parsley
Extra hot sauce on the side (some like it REAL hot)