Cajun Poutine Food

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.

SHRIMP BISQUE POUTINE

Steps:

• For the shrimp gravy: Melt 2 tablespoons of the butter in a large saucepot over medium-high heat and saute the shrimp until just pink, 2 to 3 minutes. Remove from the pot with a slotted spoon to leave all of the shrimpy flavor and reserve.
• Add the remaining 10 tablespoons butter and the shallots to the same pot and cook until softened, without browning, 3 to 5 minutes. Mix in the tomato paste, cooking 1 minute. Stir in the flour and continue cooking until the flour has cooked out but does not brown, 2 minutes.
• Deglaze the pot with the sherry, scraping up any flour from the bottom of the pan. Slowly whisk in the hot shrimp stock in stages to avoid lumps. Then add in the heavy cream and thyme and continue simmering until thick and creamy, 15 to 20 minutes. The sauce should be thick enough to coat the back of a spoon. Season with salt and pepper and keep warm on the stovetop until ready to use, adding the shrimp back in just before serving.
• For the fries: Add oil to a Dutch oven and heat to 340 degrees F (temperature will lower when you add the first batch and that's ok). Working in batches, fry the potatoes 2 minutes and transfer to a wire rack on a baking sheet. Let them cool slightly while increasing the temperature of the oil to 375 degrees F. Return the fries to the hot oil and fry until golden brown and crispy, 1 to 2 minutes. (The double fry is the secret to crispy fries.) Transfer to another baking sheet with a wire rack and season with salt and pepper.
• Plate the fries in a shallow bowl and top with the cheese curds. Pour the shrimp gravy over the top, garnish with thyme and lemon wedges and enjoy!

CAJUN POUTINE

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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.
• 5. 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.
• 6. Back to the gravy; remove the wax paper and discard it. Add the meat mixture and the cooked prawns; stir until well combined.
• 7. 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.
• 8. To view this recipe on YouTube, click on this link >>>> https://youtu.be/--NVrZhKr_w

POO-YIE FRIES (CAJUN POUTINE)

Steps:

• Special equipment: a French fry cutter; a deep-fryer.
• For the roast:.
• Preheat the oven to 300 degrees F. Sprinkle the meat all over with salt, pepper and the cayenne. Heat the oil in a large Dutch oven and brown the roast on all sides, about 4 minutes per side. Remove the roast from the pan and add the garlic and onions. Place the roast on top, fat-side up. Add the beef broth and 4 cups water to the pan and cover. Place in the oven and roast until the beef is tender and registers an internal temperature of 130 to 135 degrees F, 3 to 4 hours.
• Transfer the roast to a cutting board and pour the broth into a bowl to reserve for the gravy. Slice the meat across the grain, then shred it with two forks.
• For the Poo-Yie gravy:.
• Heat the butter in a large black cast-iron skillet or Dutch oven until fully melted and beginning to bubble. Add the flour and stir constantly until you get a nice, thick, dark brown color. Lower the heat and slowly add 7 cups of the reserved beef broth and whisk until smooth. Add the ketchup, pepper, vinegar, Worcestershire sauce, salt and onion powder and whisk over low heat. Add the shredded roast to the gravy and remove it from the heat. (If the gravy thickens, add a little more broth to thin it.).
• For the Poo-Yie fries:.
• Meanwhile, soak the fries in cold water for 45 minutes. Drain in a colander to remove excess moisture.
• Heat the oil to 300 degrees F in a deep-fryer. Place the fries in the fryer basket and fry, 4 1/2 minutes. Take out the fryer basket and let the fries cool to room temperature (shake the basket to prevent the fries from sticking together); bring the oil to 350 degrees F. Drop the basket of fries back in the fryer and cook until golden, about 2 minutes. Drain well, shaking the basket.
• Put the fries in a bowl, pour the gravy over them and top with mozzarella and onions. Serve immediately. Reserve the remaining gravy for more Poo-Yie Fries.

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.