Louisiana Cheese Fries with Crayfish and Gravy
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.
- 1 red bell pepper
- 1 jalapeño
- 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
- 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
Preparation time 60mins
Cooking time 180mins
Adapted from foodandwine.com
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.
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.
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.
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.
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