Poo Yie Fries Cajun Poutine Recipes

REAL POUTINE

Steps:

• Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
• Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
• Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.

POUTINE

Steps:

• Prepare french-fried potatoes according to package directions., Meanwhile, prepare gravy mix according to package directions. Stir in pepper. Place fries on a serving plate; top with cheese curds and gravy.

CAJUN POUTINE

Steps:

• 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.