We are putting a Cajun twist on poutine today! Chef Emily Meunier from Theodores’ Booze Blues and BBQ joins us with her recipe, along with some customization ideas.
Theodores’ Cajun Poutine
Choice of fries or tater tots
Cheese curds, room temperature
4 teaspoon cornstarch
1 Tablespoon water
4 Tablespoons butter
4 Tablespoons flour
2 cups beef stock (or stock of choice)
4 oz. Tasso ham, finely diced
Salt & pepper, to taste
1. Remove cheese curds from refrigerator and allow to sit as you prepare gravy and fries.
2. Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.
3.In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.
Slowly add beef stock, whisking as you go and bring to a boil. Continue to stir with whisk as it thickens. Stir in cornstarch mixture a little at a time until you get desired consistency. Add salt and pepper to taste. Make ahead and reheat or keep warm until your fries are ready.
Use fries or tater tots of your choice and prepare according to package directions.
To assemble: Put fried or baked fries in shallow serving bowl. Sprinkle cheese curds on top of fries. Reheat gravy if needed and pour hot gravy over fries and curds. Garnish with scallions.