Ingredients
- Russet Potatoes: 2 large
- Cajun Seasoning: 2 tablespoons
- Andouille Sausage: 1/2 pound, sliced
- Green Bell Pepper: 1/2, diced
- Red Onion: 1/4, diced
- Cheddar Cheese: 1 cup, shredded
- Jalapeno Peppers: 1, sliced (optional)
- Creole Mustard: 2 tablespoons
Instructions
- Step 1: Preheat oven to 400°F (200°C). Cut the potatoes into fries. Toss with 1 tablespoon of olive oil and 1 tablespoon of Cajun seasoning. Spread in a single layer on a baking sheet and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Step 2: While the fries are baking, cook the andouille sausage in a skillet over medium heat until browned and slightly crispy. Remove the sausage and set aside, leaving the rendered fat in the pan.
- Step 3: Add the diced green bell pepper and red onion to the skillet with the sausage fat and cook until softened, about 5-7 minutes. Stir in the remaining 1 tablespoon of Cajun seasoning during the last minute of cooking.
- Step 4: Once the fries are cooked, arrange them on a serving platter. Top with the cooked sausage, bell pepper, and onion mixture.
- Step 5: Sprinkle the shredded cheddar cheese over the fries and return to the oven for 2-3 minutes, or until the cheese is melted and bubbly.
- Step 6: Drizzle with Creole mustard and sprinkle with sliced jalapenos (if using). Serve immediately.
Notes
- Store leftover Voodoo Fries components separately to prevent sogginess, then recombine when reheating.
- For best results, reheat fries in a dry skillet or air fryer to restore crispness before topping.
- Serve these loaded fries with extra Creole mustard on the side for dipping and added zest.
- To really amplify the Cajun flavor, try using a smoked paprika in your Cajun seasoning blend.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American