Cajun Poutine
Being French Canadian and growing up 👧 in Montréal, I’ve had many French dishes from the old country like Bouillabaisse, Coq au Vin, Canard aux Montmorency, Boeuf Bourguignon, Foie Gras, Cassoulet, etc.
Although they are very delicious recipes, Québec is also known for its own cuisine. I think of Split Pea & Ham Soup, Old Fashioned Baked Beans with Bacon, Creton, Tourtière 🥧, Cipaille, Grand-Pères (Maple Syrup Dumplings), Bouilli, Tarte au Sucre, and many, many more…
There’s a worldwide popular dish that originated from “La Belle Province” and it’s Poutine. If you’ve ever had Poutine before, you probably had the regular version which is French fries, cheese curds and gravy right? Now if you were to think outside of the “poutine box”, how about Cajun Poutine?
This dish is on steroids! It’s so deliciously different from the traditional one! First, the gravy is packed with bold flavors and second, there’s an incredible combination of ingredients 🤩. I use my homemade Andouille Sausage recipe to make this dish as well as my Creole Seasoning Mix from scratch. These two ingredients alone are a great start for this Cajun Poutine!
Besides this remarkable recipe, I’ve actually created a few others like Eggs Benny Poutine, Italian Poutine, and more. In this video, I don’t show you how to make homemade French fries 🍟 but making them at home, gives this dish another level of yumminess. Click on this link, to get this easy recipe… French Fries
With a delicious new twist on an old favorite, this Cajun Poutine is an amazing dish to serve as a main course! It’s flavorful and a tasty way to enjoy this famous Québécois staple. Colorful and extremely mouthwatering, this is a meal everyone in your family will love 💖! You should also try this one for breakfast… Eggs Benny Poutine… it’s awesome!
Bon Appétit!🍽
Check out these other delicious Québécois recipes…😀
– Bouilli du Québec
– Tarte au Sucre ~ Sugar Pie
– Creton Maison
– Old Fashioned Baked Beans with Bacon
– Tourtière
– Sucre à la Crème ~ Butter & Cream Fudge
– Pork Stew with Meatballs • Ragoût de Boulettes & Pattes de Cochon
and for even more International recipes 🌎, click on this link… Recipe Category • International
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Cajun Poutine
Hover to scale
Ingredients
GRAVY
- 4 tbsp. butter
- 4 tbsp. unbleached all-purpose flour
- 2 cups cold low-sodium beef broth
- 3/4 cup cold low-sodium chicken broth
- 1/4 cup dry red wine
- 2 tbsp. ketchup
- 1 tsp. Worcestershire sauce
- 1 tsp. balsamic vinegar
- 1 1/2 tsp. Creole seasoning tips & tricks
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
POUTINE
- 1 tbsp. clarified butter
- 1 cup andouille sausage, casing removed and cut into small pieces see Recipe
- 1/2 cup white onions, chopped
- 1/2 cup red peppers, chopped
- 1 lb. prawns (about 15), peeled and deveined
- 1 1/2 lbs. (675 g) cheese curds
- 5 cups French fries see Recipe
- 1 tbsp. chopped green onions, for garnish
Directions
- In a medium saucepan over medium heat, add butter and when it’s melted and starts sizzling, add flour. Whisk continuously for 5 to 6 minutes or until golden brown.
- Add beef broth, chicken broth and red wine. Whisk until smooth before adding ketchup, Worcestershire sauce, balsamic vinegar, Creole seasoning, garlic powder and onion powder. Whisk vigorously until the ingredients are well blended and bring the mixture to a boil; season with ground sea salt and freshly ground black pepper. Reduce the heat back to medium and simmer for 10 minutes, whisking occasionally.
- When it’s done, place wax paper on top making sure it touches the surface to prevent a skin from forming and move the saucepan to the back burner while cooking the ingredients.
- In a medium skillet over medium heat, add clarified butter and when it gets hot, add andouille sausage. Sauté the meat for about 2 minutes before adding white onions and red peppers; sauté the ingredients for 2:30 to 3 minutes. Transfer the mixture to a bowl using a slotted spoon and set aside for now.
- Add prawns to the skillet and quickly sauté them for 1:30 minutes. Remove them from the heat and transfer to a cutting board. Let them cool off before cutting them into bite-sized pieces.
- Back to the gravy; remove the wax paper and discard it. Add the meat mixture and the cooked prawns; stir until well combined.
- To assemble the poutine: place French fries evenly onto 2 serving plates and generously add the cheese curds on top of them. Spoon the gravy on top, covering the surface, and for the finishing touch, sprinkle on chopped green onions.
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