Irresistible Louisiana Voodoo Fries
You HAVE to Try These Fries!
Oh my goodness, you are in for a TREAT with these Irresistible Louisiana Voodoo Fries. I first stumbled upon something similar years ago at a little dive bar on a road trip – not even in Louisiana, funnily enough! – and I swear, I dreamt about them for weeks. After a whole lotta trial and error (and some seriously questionable early batches, haha), this is my perfected version. They’re a bit messy, totally over the top, and absolutely, positively worth every single second it takes to make ’em. And eat ’em, obviously.
So, Why Are These Voodoo Fries So Dang Good?
Well, for starters, they’re just pure comfort food gold, aren’t they? I make this when we’ve had a long week, or when friends are coming over and I want something that’s a guaranteed crowd pleaser. My family goes completely bonkers for this recipe because… well, it’s fries, cheese, and a kick of spice! What’s not to love? (It took me a little while to get the spice blend just right – my first attempt practically set my eyebrows on fire!). Plus, they just *look* impressive, even though they’re secretly pretty easy. These Irresistible Louisiana Voodoo Fries are a staple for game nights in our house.
What You’ll Need to Conjure Up These Fries
Here’s the rundown of what you’ll be grabbing. Don’t stress too much about exact brands for most things, use what you like!
- Frozen French Fries: About 1 bag (say, 20-32 ounces, depending on how many you’re feeding). Crinkle cut or shoestring are my personal faves because they get nice and crispy and hold the sauce well. Honestly, any kind you like will work.
- For the Cheese Sauce:
- Cheddar Cheese: About 8 ounces, freshly shredded if you can! Pre shredded often has stuff that stops it melting as nicely. But in a pinch, it’s fine. I sometimes use a sharp cheddar, sometimes a medium.
- Evaporated Milk: One small can (around 5 ounces). This is my secret for super creamy sauce! You *can* use regular milk, but you might need a bit of cornstarch to thicken.
- Butter: A couple tablespoons.
- Hot Sauce: Your favorite Louisiana style hot sauce, like Crystal or Tabasco. Start with a tablespoon and go from there. We like things zesty!
- Creole Seasoning: A good tablespoon or two. My grandma swore by Tony Chachere’s Original Creole Seasoning, and honestly, it’s hard to beat for that authentic Louisiana Voodoo Fries taste, but whatever you have will probably be great.
- For Topping (Optional but Recommended!):
- Ranch Dressing: Just a drizzle!
- Chopped Green Onions or Chives: For a bit of freshness and color.
- Pickled Jalapeños: If you like an extra kick.
Sometimes I’ll throw in a pinch of garlic powder into the cheese sauce too, depends on my mood. You know how it is in the kitchen, sometimes you just gotta go with the flow.
Alright, Let’s Make Some Magic Happen!
This is where the fun begins. Grab an apron, maybe put on some good music? I always cook better with tunes.
- Cook the Fries: First things first, get those fries cooking. Follow the package directions – whether you’re baking, air frying, or deep frying. The goal is super crispy. Nobody, and I mean *nobody*, likes a soggy fry under all that glorious topping. This is usually when I sneak a taste… or three. For quality control, you understand.
- Start the Cheese Sauce: While the fries are doing their thing, melt the butter in a medium saucepan over medium low heat. Once it’s melted, whisk in the Creole seasoning and cook for about 30 seconds, just until it’s fragrant. This little step really wakes up the spices.
- Get Cheesy: Gradually whisk in the evaporated milk. Then, start adding your shredded cheese, a handful at a time, stirring constantly until it’s all melted and smooth. Don’t rush this part, low and slow is key for a perfect cheese sauce. If it looks a bit thick, you can add a splash more milk (regular milk is fine here). Actually, I find it works better if you turn the heat down to low once the milk is in, *then* add the cheese. Prevents any scorching.
- Spice it Up: Stir in your hot sauce. Start with a tablespoon, taste it (careful, it’s hot!), and add more until it’s got that voodoo zing you’re after. Remember, you can always add more, but you can’t take it out!
- Assemble Your Masterpiece: Once the fries are golden and crispy, pile them onto a big platter or individual plates. Ladle that gorgeous, spicy cheese sauce all over them. Don’t be shy! This is what makes them Irresistible Louisiana Voodoo Fries.
- Garnish (If You’re Feeling Fancy): Drizzle with a bit of ranch, sprinkle with green onions, and add jalapeños if you dare. Then, serve immediately!
A Few Little Pointers From My Kitchen
- Don’t overcrowd your fries when cooking, seriously, they steam instead of crisping up. It’s worth doing them in batches if needed. I learned that the hard way more times than I care to admit.
- If your cheese sauce gets too thick while waiting for the fries (it happens!), just stir in a tiny bit more milk or even some of the hot water from, say, a kettle, over low heat until it’s back to the right consistency.
- Taste as you go! Especially the cheese sauce. Needs more salt? More spice? You’re the chef!
Feeling Adventurous? Try These Twists!
I love messing around with recipes, it’s half the fun right?
- Meaty Voodoo Fries: Add some cooked crumbled bacon, spicy sausage, or even leftover pulled pork on top. Oh man, so good.
- Extra Cheesy: Sprinkle some extra shredded cheese over the sauced fries and pop them under the broiler for a minute or two until bubbly and extra melty. Keep an eye on ’em though!
- The One That Didn’t Work: I once tried a version with blue cheese in the sauce. Now, I love blue cheese, but… it was just too much. My family staged a mini intervention. So maybe skip that one unless you’re a die hard blue cheese fanatic.
Gear You’ll Probably Want
You don’t need anything too specialized, which is great.
- A baking sheet if you’re oven baking the fries. Or an air fryer if you’re trendy (I finally got one and it’s pretty great for fries, not gonna lie).
- A decent saucepan for the cheese sauce. Non stick helps with cleanup.
- A whisk is pretty essential for a smooth cheese sauce. If you don’t have one, a fork can work in a pinch, but you’ll need to be vigorous!
- A big platter for serving, because these are meant to be shared (or, you know, not).
You know, it’s funny, my mom used to make fries form scratch all the time, peeling potatoes, the whole nine yards. I admire the dedication but frozen fries are a lifesaver for busy nights!
Got Leftovers? (Yeah, Right!)
Okay, so *if* by some strange twist of fate you have leftover Irresistible Louisiana Voodoo Fries, you can store them. Put them in an airtight container in the fridge. They’ll probably keep for a day, maybe two. Reheat them in the oven or air fryer to try and get some crispiness back – the microwave will make them soggy, and that’s just sad. But honestly? In my house, they never, ever last that long. They just sort of… evaporate.
How We Like to Chow Down
We usually serve these up family style on a giant platter right in the middle of the table. Everyone just dives in. They’re perfect for movie nights, watching the game, or anytime you just need a big ol’ plate of deliciousness. A super cold beer or a big glass of iced tea is basically mandatory alongside. My son insists on extra ranch for dipping his. Kids, eh?
Don’t Make My Mistakes!
- I once tried rushing the cheese sauce on high heat. Big mistake. It got clumpy and almost scorched. Low and slow is your friend, trust me on this.
- Don’t use a block of cheese and try to melt it whole. Shred it! It melts so much more evenly. It’s tempting to take shortcuts, but this one isn’t worth it.
- Season your fries as soon as they come out of the oven/fryer if they’re plain. A little salt and pepper makes a world of difference even before the sauce.
- For getting fries really crispy, some folks swear by soaking fresh cut potatoes in cold water. You can find great tips on sites like Serious Eats if you want to go that route. It’s an extra step, but for fry purists, it can be worth it.
Your Voodoo Fry Questions, Answered!
Q: Can I make the cheese sauce ahead of time?
A: You sure can! Make it, let it cool, and store it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stove, adding a splash of milk to loosen it up if needed. It’s great for quick assembly!
Q: Are these super duper spicy? My kids are sensitive.
A: They have a kick, but you control it! The amount of hot sauce and the type of Creole seasoning make all the difference. Start with less, taste, and add more. You can even make the sauce, then divide it and add more spice to one portion for the adults. Easy peasy.
Q: What if I don’t have evaporated milk?
A: No worries! You can use regular milk. It might make the sauce a tad thinner, so you might want to make a little slurry with a teaspoon of cornstarch and a tablespoon of cold water, then whisk that into the sauce and let it bubble for a minute to thicken. Or just add a little more cheese!
Q: Can I use different kinds of cheese?
A: Absolutely! Monterey Jack, Colby, even a bit of Pepper Jack for an extra kick would be amazing. The key is good melting cheese. I’d probably avoid super hard cheeses like Parmesan on it’s own in the sauce, though a sprinkle on top could be nice. Experiment and find your favorite combo for your own version of these Irresistible Louisiana Voodoo Fries!
Ingredients
- 900 g frozen French fries
- 2 tablespoons Cajun seasoning
- 1 cup shredded cheddar cheese
- 1/2 cup pepper jack cheese, shredded
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon hot sauce
- 2 tablespoons chopped green onions
- 1 tablespoon chopped fresh parsley
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
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1Preheat the oven to 220°C (425°F). Spread the frozen French fries in a single layer on a baking sheet.
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2Bake the fries for 20-25 minutes, turning halfway through, until golden and crispy.
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3While the fries are baking, prepare the voodoo remoulade by mixing mayonnaise, Dijon mustard, hot sauce, smoked paprika, salt, and black pepper in a small bowl. Set aside.
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4Once fries are cooked, transfer them to a large oven-safe dish. Sprinkle Cajun seasoning evenly over the fries, then top with cheddar and pepper jack cheese.
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5Return the fries to the oven for 3-5 minutes, or until the cheese is melted and bubbly.
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6Drizzle the voodoo remoulade over the hot fries. Garnish with chopped green onions and parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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