![Louisiana Cheese Fries with Crayfish and Gravy](https://cdn.statically.io/img/www.foodandwine.com/thmb/vD1QRmz3iuluguLnNppPGTWLAw4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201310-xl-louisiana-cheese-fries-with-crayfish-and-gravy-2000-64f633f26364430e9290f2cea7ab5663.jpg)
Ingredients
Pimento Cheese
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1 red bell pepper
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1 jalapeño
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1 pound white cheddar cheese (3 /4 cups shredded)
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¼ cup mayonnaise
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2 tablespoons sour cream
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½ tablespoon cilantro (chopped)
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½ tablespoon lemon juice (freshly squeezed)
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⅛ teaspoon cayenne pepper
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Kosher salt
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Freshly ground pepper
Andouille Gravy
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1 tablespoon canola oil
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½ pound andouille sausage (cut into 1/4-inch dice)
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¾ cup onion (finely chopped)
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⅓ cup green bell pepper (finely chopped)
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½ tablespoon garlic (minced)
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1 tablespoon all-purpose flour
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¼ cup tomato (chopped)
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1 ½ cups chicken stock
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¼ cup scallion (thinly sliced)
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Kosher salt
Poutine
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4 cups french fries (cooked)
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½ pound crayfish tails, jumbo lump crabmeat or chopped shrimp (cooked and shelled)
Directions
Make the Pimento Cheese
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Roast the red pepper and jalapeño directly over a gas flame or under a preheated broiler, turning, until charred all over. 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.
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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.
Meanwhile, Make the Gravy
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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. 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.
Make the Poutine
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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. Dollop 1 cup of the pimento cheese all over the fries; reserve the rest for another use. Bake the poutine for about 5 minutes, until the cheese is bubbly and melted. Serve immediately.
Make Ahead
The pimento cheese and andouille gravy can be refrigerated separately for up to 3 days.
Suggested Pairing
Refreshing, slightly bitter German pilsner.