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 pink 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.