Cajun Poutine

Oh Lord, here we have a taste. “Taste” in this case needs no prepositional phrase, no simile. This dish is perfect, it is a heart attack on a plate, and it is as Cajun as it gets. This dish opened a tunnel into the future through which I can see Mardi Gras, I can smell the grease, I can hear the Zydeco coming down the street and pounding from the windowpanes of colorful houses. This dish had me dancing at the stove. I hate to post it on a Monday—because it’s a taste for Friday night. Or any given Tuesday in New Orleans. Image Image Image

Cajun Poutine

Adapted from Food and Wine Oct 2013 (that Mom sent to me in a care package)

PIMENTO CHEESE

1 red bell pepper

1 jalapeño

1 pound sharp 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

ANDOUILLE GRAVY

1 tablespoon sunflower seed 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 (I added another tsp because it didn’t look roux-y enough for me)

1/4 cup chopped tomato (used my own from my garden! The THRILL, you real farmers will giggle)

1 1/2 cups chicken stock or low-sodium broth

1/4 cup thinly sliced scallion

Kosher salt

POUTINE

4 cups cooked french fries

1/2 pound cooked popcorn shrimp

Roast the red pepper and jalapeño directly over a gas flame or under a preheated broiler, turning, until charred all over. Image 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. Image

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. Image

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. Image

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. Image Dollop 1 cup (this is ridiculous, I put 2 cups) of the pimento cheese all over the fries; reserve the rest for another use. Image Bake the poutine for about 10 minutes, until the cheese is bubbly and melted. Serve immediately. Hook up a Holter monitor on yourself for the next two days, just in case. Pairs well with KP’s latest brew for Oktoberfest.

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7 thoughts on “Cajun Poutine

  1. Plenty beautiful to tempt me into lactose sin! 🙂 AND the joy of your own tomato…now you know, girl….now you know. Next it’s two acres in the country with chickens, two bulldogs and Stan and Barb visiting for soil consults. Heaven on earth!

  2. I can’t believe your Mama even read this recipe much less sent it to you. Scary; a Halloween joke? Loved your dancing and Izzy watching. Checking to see if she has a waist. Love you, Grammie

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