Louisiana Voodoo Fries
Ingredients:
(Serves 4–6)
For the Fries:
- 1 lb (about 4 cups) frozen crinkle-cut fries (or fresh-cut potatoes)
- 1 tbsp Cajun seasoning (like Tony Chachere’s or homemade blend)
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper (adjust for heat)
- 2 tbsp vegetable oil (if baking from scratch)
For the Toppings:
- 1 cup shredded pepper jack cheese (or cheddar)
- ½ cup diced andouille sausage (or smoked sausage)
- ¼ cup diced pickled jalapeños
- ¼ cup diced red onions
- ¼ cup chopped green onions
- ¼ cup chopped fresh cilantro or parsley
- ½ cup warm queso cheese or melted cheese sauce
For the Voodoo Sauce: (optional but recommended!)
- ½ cup mayonnaise
- 2 tbsp hot sauce (like Crystal or Louisiana)
- 1 tbsp ketchup
- 1 tsp Creole mustard (or Dijon)
- ½ tsp smoked paprika
- ½ tsp garlic powder
- 1 tsp honey or brown sugar (optional, for balance)
Instructions:
- Prepare the Fries:
- Preheat oven to 425°F (220°C).
- Toss frozen fries with oil (if needed) and spices (Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne). Spread in a single layer on a baking sheet.
- Bake 20–25 minutes, flipping halfway, until crispy.
- Cook the Toppings:
- While fries bake, sauté diced andouille sausage in a pan until slightly crispy (about 5 minutes). Set aside.
- Mix all Voodoo Sauce ingredients in a bowl and set aside.
- Assemble the Fries:
- Once fries are crispy, sprinkle shredded cheese evenly over them. Return to the oven for 2–3 minutes to melt.
- Top with cooked sausage, pickled jalapeños, red onions, and drizzle with queso.
- Finish & Serve:
- Drizzle the Voodoo Sauce over the fries.
- Garnish with green onions and cilantro.
- Serve immediately with extra hot sauce on the side!
Tips:
- Extra Heat? Add more cayenne or a dash of ghost pepper flakes.
- Shortcut: Use store-bought cheese sauce and Cajun seasoning for quicker prep.
- Protein Boost: Add blackened chicken or shrimp.
