Welcome, food enthusiasts, to a culinary journey where classic Canadian comfort meets vibrant Southern spice! Prepare to tantalize your taste buds with our incredible Cajun Poutine, a dish that redefines game day appetizers and casual dining alike. Imagine crispy, golden waffle fries piled high, generously topped with succulent shrimp, savory Andouille sausage, a medley of fresh, colorful vegetables, and creamy cheddar cheese curds, all bathed in a zesty, rich brown gravy. This isn’t just poutine; it’s a hearty, flavor-packed experience designed to be the star of your next gathering or a satisfying meal on its own.
This delectable recipe proudly features products from Tony Chachere’s Famous Creole Cuisine. We are thrilled to partner with Tony Chachere’s to bring you recipes that are not only bursting with flavor but also incredibly easy to prepare. As always, all opinions expressed here are 100% our own, and we thank you for supporting the brands that enable us to share delicious creations from The Beach House Kitchen.
As the leaves change and the air turns crisp, our thoughts inevitably drift to autumn’s most anticipated events: football season! There’s nothing quite like the excitement of college football Saturdays, spent with friends and family, cheering on your favorite team. For us, the thrill of the game is always accompanied by the joy of sharing delicious, crowd-pleasing food. Each year, we embark on a quest to craft the perfect fall football watching party menu, blending familiar comforts with exciting new flavors.
It was during one of these creative brainstorming sessions, and fresh off an inspiring visit to Quebec City, Canada, where we first fell in love with traditional poutine, that the idea for a Cajun twist took root. We knew we had to recreate that beloved dish at home, but with a signature Southern flair. When our wonderful friends at Tony Chachere’s reached out, asking us to feature their fantastic products, the vision for this ultimate football season appetizer instantly solidified. Their range of seasonings, marinades, dinner mixes, and new salad dressings consistently delivers robust, authentic flavor, making every cooking adventure both simple and supremely delicious. Having been a proud brand ambassador for Tony Chachere’s for several years, and continuing into the new year, we can confidently say you’re in for a treat with many more mouthwatering recipes to come!
This Cajun Poutine is a true revelation, offering an explosion of flavors and textures that goes beyond mere deliciousness. It’s an unforgettable culinary experience.
Understanding Poutine: From Classic to Cajun Sensation
For those unfamiliar with poutine, it’s a quintessential Canadian dish originating from Quebec. Traditionally, it consists of three core components: crispy french fries, fresh cheese curds, and a rich, hot brown gravy. The magic lies in the interplay of these textures and temperatures – the fries retain some crispness while absorbing the gravy, and the cheese curds soften just enough to become delightfully gooey without completely melting.
Our Cajun Poutine takes this beloved comfort food to an entirely new level, infusing it with the bold, aromatic essence of Louisiana cooking. We elevate the base with flavorful additions, transforming it into an appetizer that’s substantial enough to be a meal. The foundation of our exceptional gravy comes from Tony Chachere’s Creole Brown Gravy Mix. This remarkable mix ensures a gravy that is not only incredibly easy to prepare but also boasts an unparalleled richness and savory depth, forming the perfect backdrop for our Cajun additions.
The Heart of the Flavor: Crafting the Loaded Gravy
The secret to our Cajun Poutine’s irresistible allure lies in its fully loaded gravy. We begin by preparing fresh shrimp, searing them quickly in a large skillet until they turn a beautiful pink, then dicing them and setting them aside to retain their tender texture. Next, we build a robust flavor base by sautéing a vibrant mix of red and green bell peppers, sweet yellow onions, and fragrant minced garlic in the same skillet, allowing them to soften and release their aromatic essence. These vegetables add not only flavor but also a welcome textural contrast to the dish.
Once the vegetables are perfectly tender, we introduce chunks of savory, smoked Andouille sausage, known for its distinct Cajun spice and robust character. This sausage infuses the gravy with a deep, smoky flavor that is utterly captivating. Finally, we combine this rich mixture with the prepared Tony Chachere’s Creole Brown Gravy, ensuring every ingredient is thoroughly coated and heated through. The result is a thick, zesty, and intensely flavorful gravy that truly defines this dish.
The Perfect Foundation: Waffle Fries and Cheese Curds
Choosing the right fries is crucial for poutine, and for our Cajun rendition, waffle fries are the undeniable champions. Their unique criss-cross pattern creates an ideal surface area, perfect for capturing and holding an abundance of the rich, loaded gravy and all its delicious components. We bake them to a golden crisp, often adding a sprinkle of Tony Chachere’s Original Creole Seasoning for an extra kick of authentic Louisiana flavor right from the start. This seasoning adds depth and a hint of spice, complementing the savory gravy beautifully.
The cheese curds are equally important. While traditional poutine often uses fresh white cheese curds, we opt for vibrant cheddar cheese curds. These add a pleasant tang and a satisfying chewiness as they soften under the hot gravy, providing that quintessential poutine experience with an extra layer of flavor. Their slightly sharper profile stands up wonderfully to the boldness of the Cajun spices and ingredients.
Assembling and Serving Your Cajun Masterpiece
Once your waffle fries are perfectly crisp, and your loaded Cajun gravy is hot and ready, it’s time for the grand assembly. Arrange the golden fries in a large, shallow serving bowl – or individual bowls for personalized portions – ensuring a good base for what’s to come. Scatter the cheddar cheese curds generously over the fries. The final, and most exciting, step is to ladle the steaming, flavorful gravy, brimming with shrimp, sausage, and vegetables, over the top. Watch as the hot gravy gently warms the cheese curds, softening them into delightful pockets of gooey goodness. Serve immediately, allowing everyone to savor the incredible combination of crispy, soft, savory, and spicy flavors.
This Cajun Poutine is more than just an appetizer; it’s a hearty, satisfying dish that can easily serve as a main course. Its rich flavors and filling ingredients make it perfect for entertaining, a cozy family dinner, or indeed, the ultimate game day indulgence. We wholeheartedly encourage you to give this recipe a try. We are confident it will earn a permanent spot in your culinary repertoire! Enjoy every decadent bite!
And stay tuned this November! We have another delightful recipe and video coming your way, featuring Tony Chachere’s Praline Marinade. It’s a delicious cookie recipe that will be absolutely perfect for your holiday cookie trays this season!
Chef’s Tips for Your Cajun Poutine Recipe:
- Versatility of the Gravy: The delicious shrimp and sausage gravy mixture isn’t just for poutine! It’s incredibly versatile and makes a fantastic main dish when served over a bed of fluffy white rice. We’ve enjoyed it both ways and can attest to its deliciousness whether piled high on fries or enjoyed with rice.
- Choosing Your Fries: While we highly recommend waffle fries for their superior gravy-holding capabilities, feel free to experiment with your favorite type of potato. Steak fries, crinkle-cut fries, or even traditional shoestring fries would work. Just keep in mind that larger, more robust fries tend to hold up better under the heavy, flavorful gravy. Consider tossing your fries with a bit of Tony Chachere’s Original Creole Seasoning before baking or frying for an extra layer of flavor.
- Spice Level Adjustment: Andouille sausage already brings a good amount of spice. If you prefer a milder dish, you can use a less spicy smoked sausage. For those who love extra heat, consider adding a pinch of cayenne pepper to the gravy or serving with a dash of hot sauce.
- Cheese Curd Freshness: For the best poutine experience, use fresh cheese curds. They offer that characteristic “squeak” and melt perfectly into soft, gooey pockets under the hot gravy. If you can’t find cheddar curds, white cheddar curds or even mozzarella curds can be used as alternatives.
- Make Ahead Components: The gravy can be prepared a day in advance and gently reheated. This can significantly cut down on prep time when you’re ready to serve, especially for entertaining.
Cajun Poutine
MaryAnn Dwyer
8
servings
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Ingredients
Tony’s Brown Gravy
- 4 cups water
- 8 Tbsp. Tony Chachere’s Brown Gravy Mix
- 1/2 tsp. Tony Chachere’s Original Creole Seasoning
- 2 Tbsp. ketchup
- 1 Tbsp. apple cider vinegar
- 2 tsp. Worcestershire sauce
Poutine
- 1 22-oz. bag waffle fries
- 5 Tbsp. butter
- 1 lb. shrimp, peeled and deveined
- 3/4 cup yellow onion, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup green bell pepper, chopped
- 2 cloves garlic, minced
- 1 Tbsp. all-purpose flour
- 1 12-oz. ring Cajun style andouille smoked sausage, cut into small chunks
- 8-oz. bag cheddar cheese curds
Instructions
- In a large saucepan, whisk together 4 cups water, Tony’s Brown Gravy Mix, Tony’s Original Creole Seasoning, ketchup, apple cider vinegar and Worcestershire sauce. Bring to a boil. Once mixture comes to a boil, lower the heat to a simmer and continue to cook for 2-3 minutes until slightly thickened. Turn off heat and set aside.
Cook the waffle fries according to package directions.
- In another large saucepan, melt 2 tablespoons butter over medium-high heat. Add the shrimp and cook until just pink. Remove with a slotted spoon. Cut shrimp into large chunks. Set aside.
- Add the remaining 3 tablespoons of butter to the juices left in the saucepan. Cook over medium-high heat until the butter is melted. Add the onions, red pepper and green peppers and cook for 5 minutes, until the veggies are softened. Add the garlic and continue to cook for 1 minute. Lower the heat to medium and add the flour and mix until well combined. Cook for 1-2 minutes.
- Add the prepared brown gravy, shrimp and andouille smoked sausage chunks and mix until well combined. Cook until heated through, about 3-4 minutes. Plate the fries in a large shallow serving bowl or individual bowls. Top with the cheese curds. Ladle the gravy over the fries and serve.
poutine, fries, sausage, shrimp, cheddar cheese curds, Cajun, Tony Chachere’s
Cajun, Creole
Appetizer, main dish, snack
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