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Louisiana Voodoo Fries Copycat: The Ultimate Recipe Guide

Louisiana Voodoo Fries Copycat: Craving a taste of New Orleans without the plane ticket? Get ready to conjure up some serious flavor with this incredible recipe! Imagine crispy, golden fries smothered in a creamy, spicy, and utterly addictive sauce, topped with savory roast beef debris. It’s a symphony of textures and tastes that will transport you straight to the heart of the French Quarter.

While the exact origins of “Voodoo Fries” are shrouded in a bit of mystery (perhaps a touch of voodoo magic is involved!), they’ve become a modern culinary sensation, particularly popular in restaurants and bars aiming to capture the vibrant spirit of Louisiana cuisine. The dish draws inspiration from classic New Orleans flavors, like the rich and flavorful roast beef po’boys, and the love for all things spicy and creamy.

What makes this Louisiana Voodoo Fries Copycat so irresistible? It’s the perfect combination of comfort food and bold flavors. The crispy fries provide a satisfying base, while the creamy sauce delivers a delightful kick. The tender roast beef debris adds a savory depth that elevates the dish to a whole new level. Plus, it’s surprisingly easy to make at home, allowing you to enjoy this taste of Louisiana whenever the craving strikes. Get ready to experience a flavor explosion that will have you chanting “laissez les bons temps rouler!”

Louisiana voodoo fries copycat this Recipe

Ingredients:

  • For the Fries:
    • 2 large russet potatoes, peeled and cut into ½-inch thick fries
    • 2 tablespoons cornstarch
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon smoked paprika
    • ½ teaspoon cayenne pepper (optional, for extra heat)
    • Salt and freshly ground black pepper to taste
    • Vegetable oil, for frying
  • For the Cheese Sauce:
    • 4 tablespoons unsalted butter
    • 4 tablespoons all-purpose flour
    • 3 cups whole milk
    • 8 ounces sharp cheddar cheese, shredded
    • 4 ounces Monterey Jack cheese, shredded
    • 2 ounces pepper jack cheese, shredded (optional, for extra heat)
    • 1 teaspoon Dijon mustard
    • ½ teaspoon garlic powder
    • ¼ teaspoon cayenne pepper (optional)
    • Salt and freshly ground black pepper to taste
  • For the Roast Beef Gravy:
    • 2 tablespoons vegetable oil
    • 1 pound beef chuck roast, cut into 1-inch cubes
    • 1 large onion, chopped
    • 2 carrots, chopped
    • 2 celery stalks, chopped
    • 4 cloves garlic, minced
    • 4 tablespoons all-purpose flour
    • 4 cups beef broth
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon dried thyme
    • 1 bay leaf
    • Salt and freshly ground black pepper to taste
  • For the Pickled Jalapeños:
    • 1 cup sliced jalapeños (fresh or jarred)
    • ½ cup white vinegar
    • ¼ cup water
    • 2 tablespoons sugar
    • 1 teaspoon salt
  • For the Creole Mayo:
    • ½ cup mayonnaise
    • 2 tablespoons Creole mustard
    • 1 tablespoon hot sauce (such as Tabasco or Louisiana Hot Sauce)
    • 1 teaspoon garlic powder
    • ½ teaspoon smoked paprika
    • ¼ teaspoon cayenne pepper (optional)
  • Optional Toppings:
    • Chopped green onions
    • Crispy fried onions

Preparing the Fries:

  1. Prepare the Potatoes: Begin by peeling your russet potatoes. I like to use a good vegetable peeler for this. Once peeled, cut them into ½-inch thick fries. Try to keep them relatively uniform in size so they cook evenly.
  2. Soak the Fries: Place the cut fries in a large bowl filled with cold water. This helps to remove excess starch, resulting in crispier fries. Let them soak for at least 30 minutes, or even up to a couple of hours. The longer they soak, the better!
  3. Dry the Fries: After soaking, drain the fries thoroughly and pat them completely dry with paper towels. This is a crucial step! Any excess moisture will prevent them from getting crispy in the oil.
  4. Season the Fries: In a large bowl, toss the dried fries with cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Make sure the fries are evenly coated with the seasoning mixture. The cornstarch helps to create an extra crispy exterior.
  5. First Fry: Heat vegetable oil in a deep fryer or large pot to 325°F (160°C). Carefully add the fries in batches, making sure not to overcrowd the fryer. Fry for about 5-7 minutes, or until they are slightly softened but not browned. Remove the fries from the oil and place them on a wire rack to cool.
  6. Second Fry: Increase the oil temperature to 375°F (190°C). Fry the fries again in batches for 2-3 minutes, or until they are golden brown and crispy. Remove the fries from the oil and place them on a wire rack lined with paper towels to drain excess oil. Season immediately with salt.

Making the Cheese Sauce:

  1. Make the Roux: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the cheese sauce.
  2. Add the Milk: Gradually whisk in the milk, a little at a time, ensuring there are no lumps. Continue whisking until the mixture is smooth and begins to thicken.
  3. Melt the Cheese: Reduce the heat to low and add the shredded cheddar cheese, Monterey Jack cheese, and pepper jack cheese (if using). Stir continuously until the cheese is completely melted and the sauce is smooth and creamy.
  4. Season the Sauce: Stir in the Dijon mustard, garlic powder, cayenne pepper (if using), salt, and pepper. Taste and adjust the seasoning as needed. Keep the cheese sauce warm over low heat, stirring occasionally, until ready to use. If it gets too thick, add a splash of milk to thin it out.

Preparing the Roast Beef Gravy:

  1. Sear the Beef: Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef chuck cubes generously with salt and pepper. Sear the beef in batches until browned on all sides. Remove the beef from the pot and set aside.
  2. Sauté the Vegetables: Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Make the Gravy Base: Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly, to create a roux. This will thicken the gravy.
  4. Add the Liquids: Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Add the Worcestershire sauce, dried thyme, and bay leaf.
  5. Simmer the Gravy: Return the seared beef to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 2-3 hours, or until the beef is very tender and easily shredded with a fork.
  6. Shred the Beef: Remove the beef from the pot and shred it with two forks. Return the shredded beef to the gravy.
  7. Adjust the Seasoning: Remove the bay leaf. Taste the gravy and adjust the seasoning with salt and pepper as needed. If the gravy is too thick, add a little more beef broth to thin it out.

Making the Pickled Jalapeños:

  1. Combine Ingredients: In a small saucepan, combine the white vinegar, water, sugar, and salt. Bring the mixture to a boil over medium heat, stirring until the sugar and salt are dissolved.
  2. Pickle the Jalapeños: Add the sliced jalapeños to the saucepan. Reduce the heat to low and simmer for 5-10 minutes, or until the jalapeños are slightly softened.
  3. Cool and Store: Remove the saucepan from the heat and let the jalapeños cool completely in the pickling liquid. Once cooled, transfer the jalapeños and pickling liquid to a jar or airtight container and store in the refrigerator. The jalapeños will become more flavorful as they sit.

Preparing the Creole Mayo:

  1. Combine Ingredients: In a small bowl, combine the mayonnaise, Creole mustard, hot sauce, garlic powder, smoked paprika, and cayenne pepper (if using).
  2. Mix Well: Stir all the ingredients together until well combined.
  3. Adjust to Taste: Taste the Creole mayo and adjust the seasoning as needed. Add more hot sauce for extra heat or more Creole mustard for a tangier flavor.
  4. Chill: Cover the bowl and refrigerate the Creole mayo for at least 30 minutes to allow the flavors to meld.

Assembling the Louisiana Voodoo Fries:

  1. Arrange the Fries: Place a generous portion of the crispy fries on a large platter or individual plates.
  2. Drizzle with Cheese Sauce: Drizzle a generous amount of the warm cheese sauce over the fries. Make sure to get cheese sauce on every fry!
  3. Top with Roast Beef Gravy: Spoon the roast beef gravy over the cheese-covered fries. Distribute the shredded beef evenly.
  4. Add Pickled Jalapeños: Sprinkle the pickled jalapeños over the fries for a spicy and tangy kick.
  5. Drizzle with Creole Mayo: D

    Louisiana voodoo fries copycat

    Conclusion:

    So there you have it! This copycat recipe for Louisiana Voodoo Fries isn’t just another loaded fries recipe; it’s a flavor explosion waiting to happen in your kitchen. I truly believe this is a must-try because it perfectly balances the heat of the spices with the creamy, tangy sauce and the satisfying crunch of perfectly cooked fries. It’s an experience, not just a meal! The combination of Cajun spices, the creamy remoulade, and the crispy fries creates a symphony of textures and tastes that will leave you craving more. Forget waiting in line or paying restaurant prices; you can now enjoy these incredible fries whenever the mood strikes.

    But the fun doesn’t stop there! Feel free to get creative with your toppings and serving suggestions. For a heartier meal, consider adding grilled shrimp or blackened chicken to the fries. The seafood complements the Cajun flavors beautifully. Alternatively, you could try topping them with pulled pork for a smoky, savory twist. If you’re looking for a vegetarian option, black beans and corn salsa would be a fantastic addition, adding a fresh and vibrant element to the dish.

    For serving, these fries are perfect as an appetizer for a party, a side dish for a barbecue, or even a satisfying meal on their own. I love serving them in individual bowls for easy sharing, or piled high on a platter for a more dramatic presentation. A side of coleslaw or a simple green salad would be a great accompaniment to balance the richness of the fries. And don’t forget the drinks! A cold beer or a refreshing iced tea would be the perfect pairing.

    I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a guaranteed crowd-pleaser, and it’s surprisingly easy to make. The key is to use high-quality ingredients and to follow the instructions carefully. Don’t be afraid to adjust the spices to your liking – if you prefer a milder flavor, simply reduce the amount of cayenne pepper. And if you’re feeling adventurous, try adding a dash of hot sauce to the remoulade for an extra kick.

    I’m so excited for you to try this recipe and experience the magic of Louisiana Voodoo Fries for yourself! I truly believe that this copycat version captures the essence of the original, and it’s a dish that you’ll want to make again and again.

    So, what are you waiting for? Gather your ingredients, fire up your fryer (or oven!), and get ready to create some culinary magic. I can’t wait to hear about your experience! Please, please, please, once you’ve made them, come back and leave a comment below. Let me know what you thought, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable, and it helps me to continue creating delicious and accessible recipes for you. Share your photos on social media too! Tag me in your posts so I can see your creations. Happy cooking, and enjoy your homemade Louisiana Voodoo Fries! I hope you love them as much as I do!

    Louisiana Voodoo Fries Copycat: The Ultimate Recipe Guide

    Crispy fries piled high with creamy cheese sauce, savory roast beef gravy, tangy pickled jalapeños, and spicy Creole mayo. A flavor explosion in every bite!

    Save This Recipe
    Prep Time60 minutes
    Cook Time3 hours
    Total Time240 minutes
    Yield6-8 servings
    👨‍🍳By: Lana
    📂Category: Appetizer
    📊Difficulty: Easy
    🌍Cuisine: American
    🍽️Yield: 6-8 servings
    🥗Dietary: Vegetarian

    Ingredients

    Instructions

    Recipe Notes

    • For extra crispy fries, ensure they are completely dry before frying.
    • Adjust the amount of cayenne pepper and hot sauce to your desired level of spiciness.
    • The pickled jalapeños can be made ahead of time and stored in the refrigerator for up to 2 weeks.
    • If the cheese sauce becomes too thick, add a splash of milk to thin it out.
    • The roast beef gravy can also be made ahead of time and reheated before serving.

    Frequently Asked Questions

    → How do I ensure the bread stays moist?
    Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.
    → Can I substitute ingredients?
    Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.
    → How long does this bread keep?
    Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.
    → What if I don't have all the spices?
    You can adjust spices to taste or substitute with similar warming spices.
    → Can I freeze this bread?
    Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

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