Crispy baked cajun oven fries topped with with sausage, onions, peppers and a spicy, creamy creole Voodoo sauce
Fat Tuesday is almost here! I’m pretty excited to celebrate this year after visiting New Orleans recently. The food down there was amazing … my sister and I enjoyed some of the best seafood I’ve ever had.
The inspiration for these Voodoo fries didn’t come from New Orleans … it came from Red Robin, a chain of burger joints that has been one of my favorites for many, many years. My son was craving a burger yesterday and talked me into going there. I wasn’t even a bit hungry because I’d been cooking most of the day, but I took him there anyway just so we could get out of the house and do something together. I had a beer (and patted myself on the back for not stuffing myself with a big burger). I did peruse the menu, though, and I was intrigued with the name of this thing on the menu: Voodoo Fries. Hmm … that sounds really interesting! I wasn’t too thrilled with the picture, though, or what they put on them. Other than the ghost pepper sauce, I didn’t see much of the spirit of New Orleans on their fries. I decided I could make more authentic Voodoo fries at home and started thinking about what I would put on MY Voodoo fries.
First off, I wanted to top my fries with REAL cheese … and peppers and onions and a spicy sausage. In my heart, I really wanted andouille sausage, but I found some jalapeno turkey sausages in my freezer and opted to use one of those instead of making a trip to the store (to buy yet more sausage that I really didn’t need). I do think it would be even better with a good andouille sausage … still I am completely happy with the way my Voodoo fries turned out … and absolutely smitten with the voodoo sauce. Honestly, I could skip the extra toppings and just dip my fries in that sauce and be perfectly content.
- 2 large russet potatoes, cut into 8 - 10 wedges each
- 2 Tablespoons avocado oil
- Tony Chachere's Creole seasoning (or other cajun/creole seasoning)
- 1/4 cup nonfat Greek yogurt
- 1/4 cup light mayonnaise
- 1/4 cup low fat milk
- 1/2 teaspoon Tony Chachere's Creole Seasoning
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 - 1/2 teaspoon cayenne pepper (to taste)
- 1/4 - 1/2 teaspoon roasted serrano pepper, chopped fine (optional)
- 1/4 teaspoon sugar
- Part-skim mozzarella cheese, shredded
- A bit of chopped, cooked andouille or jalapeno turkey sausage
- 1 mini sweet red pepper, chopped (and/or a hot pepper such as jalapeno or habanero)
- A bit of chopped sweet onion
- Louisiana hot pepper sauce (optional)
- Preheat the oven to 400 F. and spray a baking sheet with cooking spray.
- In a medium mixing bowl, toss the potatoes with the oil and sprinkle lightly with creole seasoning. Put the potatoes on the prepared baking sheet in a single layer. Bake at 400 for 40 minutes, then flip the fries over and bake for another 15 minutes or so or until they are nicely browned on both sides and crispy.
- While the potatoes are cooking, make the sauce by whisking together all the sauce ingredients in a small bowl. Put the sauce in a squirt bottle (or a small bowl, if you prefer to have it for dipping).
- When the fries are done, arrange them on a microwave-safe plate, sprinkle with cheese, sausage, peppers and onion. Microwave on high for 1 - 2 minutes or until the cheese is fully melted. Drizzle with the voodoo sauce and serve! For more heat, add some Louisiana hot pepper sauce as well.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.