Cajun Poutine
With a delicious new twist on an old favorite, this is an amazing dish that is perfect to serve as a main course.
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.