Louisiana Voodoo Fries are crispy fries loaded with Cajun sausage, melted cheese, and drizzled with a spicy ranch-style voodoo sauce. A flavorful and indulgent Southern-inspired comfort food.
INGREDIENTS
- 2 large Russet Potatoes peeled and cut into ½-inch thick fries
- 1 tablespoon Chopped Fresh Parsley
- ½ pound Andouille Sausage
- ½ cup Cheddar Cheese shredded
- ½ cup Monterey Jack Cheese shredded
FRY SEASONING
- 2 tablespoons Olive Oil
- ½ tablespoon Cajun Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Smoked Paprika
- ½ teaspoon Black Pepper
VOODOO SAUCE
- ½ cup Mayonnaise
- ¼ cup Ketchup
- 2 tablespoons Creole Mustard or Dijon Mustard
- 1 tablespoon Horseradish Sauce
- 1 tablespoon Worcestershire Sauce
- Lemon Juice
- 1 teaspoon Hot Sauce
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- ¼ teaspoon Smoked Paprika
- Cayenne Pepper
DIRECTIONS
- Peel the russet potatoes and cut them into ½-inch thick fries, keeping the pieces uniform for even cooking.
- Place the cut fries into a large bowl of cold water and soak for at least 30 minutes (up to 2 hours) to remove excess starch. Drain and pat completely dry with paper towels.
- In a large skillet, Add the sausage. cook until seared on both sides. Remove set aside.
- In a large bowl, toss the fries with olive oil, cajun seasoning, garlic powder, onion powder, smoked paprika, and pepper until evenly coated.
- Combine mayonnaise, ketchup, mustard, horseradish, Worcestershire, lemon juice, hot sauce, salt, pepper, garlic powder, onion powder, smoked paprika, cayenne, in a bowl. Whisk until smooth and creamy.
- Heat oil in a frying pan over medium heat until to 325.
- Carefully place the fries into the hot oil and fry until golden brown and crispy, about 5 minutes.
- Remove the cooked fries from the oil and place them on a paper towel to drain excess oil.
- Let them rest for 30 minutes
- Turn up the temperature up 375 degrees.
- Add fries back in oil for 2 to 3 minutes until crispy
- Once fries are done, sprinkle with cheddar cheese immediately so it melts. Drizzle generously with the Voodoo Sauce and sprinkle with parsley
- Enjoy hot straight from the oven with extra voodoo sauce on the side for dipping.
