Name: Cajun Poutine
Cuisine: Canadian
Ingredients: 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; 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

Canadian

Saucepan

Whisk

Slotted Spoon

Bowl

Ladle

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.

Cajun Poutine

Utensils needed:

Overview

Category

Cuisine

Tagged with