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Louisiana Cheese Fries with Crayfish and Gravy
© Jonny Valiant

Louisiana Cheese Fries with Crayfish and Gravy

  • ACTIVE: 1 HR
  • TOTAL TIME: 3 HRS
  • SERVINGS: 4
  • MAKE-AHEAD

In chef Kelly English's Southern twist on Canadian poutine, the fries are topped with spicy pimento cheese, andouille gravy and crawfish, crab or shrimp.

Pimento Cheese

  1. 1 red bell pepper
  2. 1 jalapeño
  3. 1 pound white cheddar cheese, shredded (3 1/4 cups)
  4. 1/4 cup mayonnaise
  5. 2 tablespoons sour cream
  6. 1/2 tablespoon chopped cilantro
  7. 1/2 tablespoon fresh lemon juice
  8. 1/8 teaspoon cayenne pepper
  9. Kosher salt
  10. Freshly ground pepper

Andouille Gravy

  1. 1 tablespoon canola oil
  2. 1/2 pound andouille sausage, cut into 1/4-inch dice
  3. 3/4 cup finely chopped onion
  4. 1/3 cup finely chopped green bell pepper
  5. 1/2 tablespoon minced garlic
  6. 1 tablespoon all-purpose flour
  7. 1/4 cup chopped tomato
  8. 1 1/2 cups chicken stock or low-sodium broth
  9. 1/4 cup thinly sliced scallion
  10. Kosher salt

Poutine

  1. 4 cups cooked french fries
  2. 1/2 pound cooked and shelled crayfish tails, jumbo lump crabmeat or chopped shrimp
  1. MAKE THE PIMENTO CHEESE Roast the red pepper and jalapeño directly over a gas flame or under a preheated broiler, turning, until charred all over. Transfer the red pepper and jalapeño to a large bowl, cover tightly with plastic and let cool for 15 minutes. Peel, seed and stem the red pepper and jalapeño, then cut them into 1/4-inch dice.
  2. In a large bowl, mix half of the red pepper with half of the jalapeño; reserve the rest for another use. Add the cheese, mayonnaise, sour cream, cilantro, lemon juice and cayenne to the bowl and mix well; season with salt and pepper. Chill for at least 2 hours.
  3. MEANWHILE, MAKE THE GRAVY In a medium cast-iron skillet, heat the oil. Add the andouille and cook over moderate heat, stirring, until the fat is rendered and the sausage is crispy, 8 minutes. Add the onion and cook, stirring, until translucent, 3 minutes. Stir in the green pepper and garlic and cook, stirring, until the garlic is fragrant, 2 minutes. Sprinkle in the flour and stir until incorporated; add the tomato and cook over moderately low heat, stirring, until it starts to break down, 3 minutes. Add the stock and bring to a simmer; cook until the gravy is thick enough to coat the back of a spoon, 5 minutes. Stir in the scallions and season with salt.
  4. MAKE THE POUTINE Preheat the oven to 450°. Spread the french fries on a heatproof serving platter. Spoon the gravy all over the fries and top with the crayfish. Dollop 1 cup of the pimento cheese all over the fries; reserve the rest for another use. Bake the poutine for about 5 minutes, until the cheese is bubbly and melted. Serve immediately.
Make Ahead The pimento cheese and andouille gravy can be refrigerated separately for up to 3 days.

Suggested Pairing

Refreshing, slightly bitter German pilsner.

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