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Golden crispy Louisiana Voodoo Fries Recipe topped with creamy cheese sauce, shrimp, and fresh chives on a white plate.
Daniel

Louisiana Voodoo Fries

Crispy fries smothered in a spicy Cajun cheese sauce and topped with smoky andouille sausage for a New Orleans street food experience at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Cajun, Creole, Southern
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Fries
  • 28 oz frozen crinkle-cut fries or 2 lbs fresh russet potatoes, cut
  • 2 tbsp neutral oil if using fresh potatoes
  • 1 tsp Cajun seasoning for tossing
For the Voodoo Cheese Sauce
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk warmed
  • 8 oz sharp cheddar cheese freshly grated, about 2 cups
  • 1.5 tsp Cajun seasoning plus more to taste
  • 1 tsp hot sauce Crystal or Louisiana brand preferred
  • 0.5 tsp garlic powder
For the Topping
  • 8 oz andouille sausage diced small
  • 4 green onions thinly sliced, for garnish
  • 0.25 cup pickled jalapeños optional, for heat

Equipment

  • Large Baking Sheet
  • Medium saucepan
  • Whisk
  • Slotted spoon

Method
 

Prep and Cook the Fries
  1. Preheat oven to 425°F. Spread fries in a single layer on a large baking sheet. If using fresh potatoes, toss with oil first. Bake 20-25 minutes until deep golden and crispy, flipping halfway through. Immediately toss with 1 teaspoon Cajun seasoning while hot.
Cook the Sausage
  1. While fries bake, cook diced andouille in a dry skillet over medium heat for 6-8 minutes, stirring occasionally, until edges are crisp and fat has rendered. Transfer to a paper towel-lined plate with a slotted spoon.
Make the Voodoo Cheese Sauce
  1. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook 1-2 minutes, stirring constantly, until the mixture smells nutty and turns light golden. Do not brown.
  2. Slowly pour in warm milk while whisking continuously to prevent lumps. Bring to a gentle simmer and cook 3-4 minutes until the sauce coats the back of a spoon.
  3. Remove from heat. Stir in cheddar a handful at a time until completely melted and smooth. Add Cajun seasoning, hot sauce, and garlic powder. Taste and adjust heat - the sauce should have a noticeable kick.
Assemble and Serve
  1. Pile hot fries on a platter or in a paper-lined basket. Pour cheese sauce generously over the center. Scatter crispy andouille on top, then finish with green onions and pickled jalapeños if using. Serve immediately with extra hot sauce on the side.

Notes

Warm your milk before adding to the roux - cold milk causes lumps and seizes the sauce. For extra heat, use pepper jack cheese or add cayenne to taste. The cheese sauce can be made 30 minutes ahead and gently rewarmed with a splash of milk; do not boil or it will break.