4.0 2

Louisiana Cheese Fries with Crayfish and Gravy

  • Active:
  • Total Time:
  • Servings: 4

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.

KEY: Game Day, American, Cajun & Creole, Southern/Soul Food, Appetizers/starters, Make Ahead, Snack

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pimento cheese
  • 1 red bell pepper
  • 1 jalapeƱo
  • 1 pound white cheddar cheese, shredded (3 1/4 cups)
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1/2 tablespoon chopped cilantro
  • 1/2 tablespoon fresh lemon juice
  • 1/8 teaspoon cayenne pepper
  • Kosher salt
  • Freshly ground pepper
andouille gravy
  • 1 tablespoon canola oil
  • 1/2 pound andouille sausage, cut into 1/4-inch dice
  • 3/4 cup finely chopped onion
  • 1/3 cup finely chopped green bell pepper
  • 1/2 tablespoon minced garlic
  • 1 tablespoon all-purpose flour
  • 1/4 cup chopped tomato
  • 1 1/2 cups chicken stock or low-sodium broth
  • 1/4 cup thinly sliced scallion
  • Kosher salt
  • 4 cups cooked french fries
  • 1/2 pound cooked and shelled crayfish tails, jumbo lump crabmeat or chopped shrimp

How to make this recipe

  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. Make the Pimento Cheese 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.

Contributed By Photo © Jonny Valiant Published October 2013

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460528 recipes/louisiana-cheese-fries-with-crayfish-and-gravy 2013-12-06 Kelly English game-day|american|cajun-and-creole|southern-soul-food|appetizers-starters|4|make-ahead|snack october-2013 recipes,louisiana-cheese-fries-with-crayfish-and-gravy 460528