Louisiana Cheese Fries With Crayfish And Gravy Recipe 445 Recipes

LOUISIANA CHEESE FRIES WITH CRAYFISH AND GRAVY RECIPE - (4.4/5)

Steps:

• PIMENTO CHEESE: Roast the red pepper and jalapeño directly over a gas flame or under a preheated broiler, turning, until charred all over. Transfer the red pepper and jalapeño to a large bowl, cover tightly with plastic and let cool for 15 minutes. Peel, seed and stem the red pepper and jalapeño, then cut them into 1/4-inch dice. In a large bowl, mix half of the red pepper with half of the jalapeño; reserve the rest for another use. Add the cheese, mayonnaise, sour cream, cilantro, lemon juice and cayenne to the bowl and mix well; season with salt and pepper. Chill for at least 2 hours. GRAVY: In a medium cast-iron skillet, heat the oil. Add the andouille and cook over moderate heat, stirring, until the fat is rendered and the sausage is crispy, 8 minutes. Add the onion and cook, stirring, until translucent, 3 minutes. Stir in the green pepper and garlic and cook, stirring, until the garlic is fragrant, 2 minutes. Sprinkle in the flour and stir until incorporated; add the tomato and cook over moderately low heat, stirring, until it starts to break down, 3 minutes. Add the stock and bring to a simmer; cook until the gravy is thick enough to coat the back of a spoon, 5 minutes. Stir in the scallions and season with salt. POUTINE: Preheat the oven to 450°. Spread the french fries on a heatproof serving platter. Spoon the gravy all over the fries and top with the crayfish. Dollop 1 cup of the pimento cheese all over the fries; reserve the rest for another use. Bake the poutine for about 5 minutes, until the cheese is bubbly and melted. Serve immediately.

BIG DADDY'S CHEESY GRAVY FRIES

Steps:

• Preheat the oven to broil. In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
• Slice the potatoes into 1/4-inch thick french fries. Fry in batches until golden brown and crispy; about 5 minutes. Drain on paper towel lined sheet tray and put them in a large baking dish. Season with salt and pepper, to taste.
• Melt 2 tablespoons of the butter in a medium-sized saucepan over medium-high heat. Stir in the flour and the garlic. Add the wine and beef stock and bring to a simmer.
• In a small bowl, combine the water and cornstarch. Slowly whisk the mixture into the stock and cook until thickened, roughly 2 to 3 minutes. Add salt and pepper, to taste. Remove the pan from heat, and stir in the remaining 2 tablespoons butter.
• Ladle the gravy over the fries and sprinkle with the cheese. Put the fries in the oven and bake until the cheese is melted and bubbling. Remove the fries from oven, sprinkle with chopped chives and serve.

GRAVY CHEESE FRIES

Steps:

• Cut potatoes into 1/4 by 1/4-inch matchstick pieces and soak in cold water, overnight. Dry thoroughly before frying. In a deep-sided skillet or deep fryer, heat oil to 350 degrees F. There should be enough oil to cover potatoes completely. Fry potatoes in oil for about 4 minutes, or until golden brown. Remove fries from oil using strainer or tongs and let fries drain on paper towels. Sprinkle with salt.
• Preheat the oven to 375 degrees F.
• Place the fries on a cookie sheet and top them with the cheese. Place in the oven for 5 to 7 minutes, or until the cheese has melted to your liking. Remove from oven, top with gravy and serve.
• In a medium saucepan, melt butter and add flour to make a roux. While whisking often, cook the roux on medium-low heat until it is medium-deep brown in color. Whisk in beef broth slowly until it is all incorporated. Continue to cook, whisking often until gravy has thickened. Add black pepper. If you need to thin the gravy, whisk in additional beef stock or water.