For this spicy poutine, gravy is prepared with sausage and the holy trinity (onions, celery and peppers), and spiked with The Original “Louisiana” Brand® Hot Sauce Cajun Heat for a sassy taste of New Orleans in every bite.
| 1 | bag (20 oz) frozen french fries (approx. 8 cups) |
| 1 tbsp | butter |
| 8 oz | andouille sausages, casings removed |
| 2 tbsp | diced celery |
| 2 tbsp | diced onion |
| 2 tbsp | diced red bell pepper |
| 2 tbsp | all-purpose flour |
| 2 tsp | Better Than Bouillon Roasted Chicken Base |
| 2 tbsp | diced tomato |
| 2 tbsp | Louisiana Hot Sauce - Cajun Heat |
| 8 oz | cheese curds |
| 2 | green onions, thinly sliced |
Cook french fries according to package directions.
Meanwhile, in medium saucepan set over medium heat, melt butter. Crumble in sausage and cook, breaking apart into smaller pieces, for 5 to 6 minutes or until starting to brown. Add celery, onion and red pepper and cook, stirring occasionally, for 2 to 3 minutes or until starting to soften. Sprinkle with flour. Cook, stirring occasionally, for 1 to 2 minutes or until flour is absorbed into fat and mixture is foaming.
While whisking, slowly pour in 3/4 cup water. Whisking, bring to a boil. Whisk in Roasted Chicken Base, tomato and The Original “Louisiana” Brand® Hot Sauce Cajun Heat. Reduce heat to medium-low. Cook, stirring occasionally, for 8 to 10 minutes or until gravy is thickened and flavors are married.
Arrange fries on serving dish. Top with cheese curds and gravy. Garnish with green onions.
Tips: Use your favorite cut of frozen fries. Crinkle-cut, standard and shoestring fries all work well in this recipe.
Substitute andouille sausage with smoked chorizo sausage if desired.
For a more traditional gumbo, also add diced cooked rotisserie chicken and cooked shrimp to gravy in step 4.
