Louisiana Voodoo Fries bring the bold, unapologetic flavors of New Orleans to the humble french fry, transforming it into a loaded, spicy masterpiece that’s both indulgent and addictive. This dish piles crispy fries high with Cajun-spiced toppings including andouille sausage, creamy cheese sauce, spicy remoulade, and fresh green onions for a flavor explosion that captures the spirit of Louisiana’s vibrant food culture. Originally inspired by the loaded fry trend and New Orleans’ famous po’boys and street food, these fries have become a cult favorite that combines Cajun seasoning, rich toppings, and just the right amount of heat to create something truly magical. Each bite delivers multiple textures and layers of flavor – crispy fries, spicy sausage, creamy sauce, and fresh garnishes – that work together like a well-orchestrated jazz band to create pure comfort food bliss.
Serving: 4-6 people
Cooking Time: 45 minutes
Ingredients
For the Voodoo Fries:
- 2 pounds russet potatoes, cut into 1/2-inch fries
- 3 tablespoons vegetable oil
- 2 tablespoons Cajun seasoning (divided)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt to taste
For the Andouille Sausage Topping:
- 12 oz andouille sausage, sliced into rounds
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 large onion, diced
- 2 cloves garlic, minced
For the Voodoo Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup pepper jack cheese, shredded
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon hot sauce
- 1/4 teaspoon cayenne pepper
For the Spicy Remoulade:
- 1/2 cup mayonnaise
- 2 tablespoons Creole mustard
- 1 tablespoon hot sauce
- 1 teaspoon paprika
- 1 teaspoon pickle juice
- 1 clove garlic, minced
- 1/2 teaspoon Cajun seasoning
For Garnish:
- 3 green onions, sliced
- 1/4 cup fresh parsley, chopped
- Pickled jalapeño slices
- Extra hot sauce
- Lemon wedges
Instructions
Prepare the Fries
Preheat oven to 425°F. Cut potatoes into 1/2-inch thick fries and soak in cold water for 20 minutes to remove excess starch. Drain and pat completely dry with paper towels – this is crucial for crispiness. Toss with vegetable oil, 1 tablespoon Cajun seasoning, garlic powder, onion powder, smoked paprika, and salt.
Bake the Fries
Spread fries in a single layer on two large baking sheets lined with parchment paper, making sure they don’t overlap. Bake for 35-40 minutes, flipping halfway through, until golden brown and crispy. While fries bake, prepare the toppings.
Cook the Andouille Sausage
Heat olive oil in a large skillet over medium-high heat. Add sliced andouille sausage and cook for 4-5 minutes until browned and slightly crispy around the edges. Remove sausage and set aside, leaving rendered fat in the pan.
Sauté the Peppers and Onions
In the same skillet with the sausage drippings, add diced bell peppers and onions. Cook for 5-6 minutes until softened and beginning to caramelize. Add minced garlic and remaining tablespoon of Cajun seasoning, cooking for another minute. Return sausage to the pan and toss to combine.
Make the Voodoo Cheese Sauce
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux, stirring constantly. Gradually whisk in milk, continuing to whisk until smooth and thickened, about 3-4 minutes.
Add the Cheese
Reduce heat to low and add shredded cheddar and pepper jack cheese, stirring until completely melted and smooth. Stir in Cajun seasoning, hot sauce, and cayenne pepper. The sauce should be smooth, creamy, and slightly spicy. Keep warm on low heat.
Prepare the Spicy Remoulade
In a small bowl, whisk together mayonnaise, Creole mustard, hot sauce, paprika, pickle juice, minced garlic, and Cajun seasoning until smooth. Refrigerate until ready to use. This tangy, spicy sauce adds the signature New Orleans flavor.
Assemble the Voodoo Fries
Arrange hot, crispy fries on a large serving platter or individual plates. Generously drizzle with warm cheese sauce, making sure to coat most of the fries. Top with the andouille sausage and pepper mixture, distributing evenly.
Add Final Touches
Drizzle spicy remoulade over the top in a zigzag pattern. Sprinkle with sliced green onions, fresh parsley, and pickled jalapeños. Add extra hot sauce if desired for those who like it really spicy.
Serve Immediately
Serve hot while the fries are still crispy and the cheese sauce is warm and gooey. Provide lemon wedges on the side for squeezing over the top, which adds brightness that cuts through the richness.
Nutritional Information
Per serving (based on 4 servings):
- Calories: 685
- Protein: 24g
- Carbohydrates: 52g
- Fat: 44g
- Fiber: 5g
- Sodium: 1,420mg
- Calcium: 30% daily value
- Iron: 15% daily value
- Vitamin C: 85% daily value
- Vitamin A: 45% daily value
Helpful Tips
Potato Perfection: Russet potatoes are ideal for crispy fries due to their high starch content. Soaking removes excess starch and prevents fries from sticking together. Don’t skip the drying step – wet potatoes steam instead of crisp.
Andouille Authenticity: Real andouille sausage from Louisiana has a distinctive smoky, spicy flavor that’s essential to this dish. If unavailable, substitute with smoked sausage or kielbasa mixed with extra Cajun seasoning, though the flavor won’t be quite the same.
Cheese Sauce Consistency: The cheese sauce should be pourable but thick enough to coat the fries. If too thick, add a splash of milk. If too thin, simmer a bit longer to reduce. Use freshly shredded cheese for the smoothest melting.
Cajun Seasoning Balance: Store-bought Cajun seasoning varies in heat and salt levels. Taste yours before using and adjust accordingly. For homemade, combine paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and black pepper.
Crispy Fry Secrets: Space fries out on baking sheets to allow air circulation. Overcrowding causes steaming and soggy fries. For extra crispiness, increase oven temperature to 450°F during the last 5 minutes of baking.
Make-Ahead Strategy: Fries must be served immediately for best texture, but the cheese sauce, remoulade, and sausage mixture can all be prepared ahead and reheated when ready to assemble.
Spice Level Control: Adjust heat by using mild or hot Cajun seasoning, varying the amount of hot sauce, and choosing between regular or hot andouille sausage. The remoulade can also be made milder by reducing hot sauce.
Serving Style: These fries work beautifully as a shared appetizer, game day snack, or indulgent main course. Provide plenty of napkins and encourage eating with hands for the full experience.
Storage Notes: Loaded fries don’t store well as they become soggy. However, components can be stored separately for 2-3 days and assembled fresh when needed.
Variation Ideas: Try adding crawfish tails, blackened chicken, or pulled pork for protein variations. Substitute sweet potato fries for a different twist, or add a fried egg on top for ultimate indulgence.
