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Louisiana Voodoo Fries

Louisiana Voodoo Fries
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Louisiana Voodoo Fries are a bold and flavorful snack featuring crispy russet potato fries topped with a spicy, tangy voodoo sauce inspired by Cajun and Creole traditions, smoky andouille sausage, melted cheddar and Monterey Jack cheeses, and fresh herbs. Perfect as a shareable appetizer or comforting snack, these fries bring a fiery and indulgent twist that can be customized to suit your spice preference and dietary needs.

Ingredients

Scale

Fries

  • 4 large russet potatoes
  • 2 tablespoons vegetable oil (for tossing fries)
  • Salt, to taste

Sausage

  • 8 ounces andouille sausage, thinly sliced (optional for vegetarian)
  • 1 tablespoon butter (for sautéing)

Voodoo Sauce

  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 1–2 tablespoons hot sauce (adjust to taste)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon butter (melted or softened)

Toppings & Garnish

  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 3 green onions, chopped
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prepare the Fries: Wash and peel the russet potatoes, then cut them into thick, even sticks for the best crisp. Toss them with vegetable oil and a pinch of salt. Bake in a preheated oven at 425°F (220°C) for 25-30 minutes or fry until golden and crispy, turning halfway through.
  2. Cook the Andouille Sausage: Slice the andouille sausage thinly. In a skillet over medium heat, melt butter and sauté the sausage slices until browned and fragrant, releasing their smoky aroma, about 5-7 minutes. Remove and set aside.
  3. Make the Voodoo Sauce: In a bowl, combine mayonnaise, ketchup, hot sauce, garlic powder, onion powder, Cajun seasoning, and melted butter. Whisk until smooth and creamy. Adjust the heat by adding more or less hot sauce as desired.
  4. Assemble the Fries: Arrange the cooked fries on a serving platter. Drizzle generously with the voodoo sauce, then evenly sprinkle the cooked andouille sausage over the fries. Top with shredded cheddar and Monterey Jack cheeses.
  5. Melt the Cheese: Place the assembled fries under a broiler or in a hot oven set to 450°F (230°C) for 2-4 minutes, just long enough to melt the cheese evenly without burning the fries. Watch carefully to avoid overcooking.
  6. Garnish and Serve: Remove from heat and finish with chopped green onions and fresh parsley for brightness and extra flavor. Serve immediately while hot and melty.

Notes

  • Use dry potatoes to ensure maximum crispiness of the fries.
  • Season both the fries and the voodoo sauce to layer the bold Cajun flavors.
  • Melting the cheese under the broiler creates a bubbly, golden topping that’s perfect.
  • Adjust the spice level incrementally to find your ideal heat balance.
  • Fresh green onions and parsley added just before serving brighten the dish noticeably.

Nutrition

Keywords: Louisiana Voodoo Fries, Cajun fries, spicy fries, Creole appetizer, voodoo sauce, andouille sausage fries, cheesy fries, party snack

Find it online: https://jamescookes.com/louisiana-voodoo-fries/