Traditional poutine is fries with cheese curds and smothered in gravy. Here is a version I hope you enjoy.
by Tracy H
Cheese Curds:
1 cup cheese curds, or other cheese
This is a long process and I wanted to try it. Another 37 Cook member convinced me I should. You don’t have to make your own, of course. You can purchase them if they are available in your area, or substitute another cheese such as Halloumi. I used this recipe.
Sausage Gravy:
1 Tablespoon unsalted butter
2 poblano peppers, seeded and chopped
1 small onion, chopped
½ pound smoked jalapeno sausage, sliced (I used Teet's Jalapeno Cheese Pork Sausage)
2 Tablespoons Kary's "Original" Roux
1 cup beef broth
Melt better in a skillet, add peppers and onions and sauté until soft. Add the sausage slices and heat through. Stir in the roux and beef broth, continue stirring until the roux is completely worked in and gravy to thickens. Cover and keep warm until ready to serve.
French Fries:
3 pounds Yukon Gold Potatoes, peeled and sliced into 1/4-inch to 1/2-inch slices, and kept in a pan of cool water until ready to use.
peanut oil, for frying.
Slap Ya Mama Original Cajun Seasoning, to taste.
Drain potatoes and pat dry with a paper towel or dish cloth. Heat peanut oil in a cast iron or deep skillet to 325°F. Fry potatoes in batches, until they turn a light brown. With a slotted spoon remove and set on paper towels to drain. After all the batches have been cooked at 325°F, turn up the oil to 350°F and fry the batches again for about 2-3 minutes, until they are a nice golden brown and are crisp. Drain them on a paper towel. Toss with Slap Ya Mama Original Cajun Seasoning.
To assemble the poutine, place fries on a platter, top with cheese curds and hot sausage gravy! Enjoy.
Cheese Curds:
1 cup cheese curds, or other cheese
This is a long process and I wanted to try it. Another 37 Cook member convinced me I should. You don’t have to make your own, of course. You can purchase them if they are available in your area, or substitute another cheese such as Halloumi. I used this recipe.
Sausage Gravy:
1 Tablespoon unsalted butter
2 poblano peppers, seeded and chopped
1 small onion, chopped
½ pound smoked jalapeno sausage, sliced (I used Teet's Jalapeno Cheese Pork Sausage)
2 Tablespoons Kary's "Original" Roux
1 cup beef broth
Melt better in a skillet, add peppers and onions and sauté until soft. Add the sausage slices and heat through. Stir in the roux and beef broth, continue stirring until the roux is completely worked in and gravy to thickens. Cover and keep warm until ready to serve.
French Fries:
3 pounds Yukon Gold Potatoes, peeled and sliced into 1/4-inch to 1/2-inch slices, and kept in a pan of cool water until ready to use.
peanut oil, for frying.
Slap Ya Mama Original Cajun Seasoning, to taste.
Drain potatoes and pat dry with a paper towel or dish cloth. Heat peanut oil in a cast iron or deep skillet to 325°F. Fry potatoes in batches, until they turn a light brown. With a slotted spoon remove and set on paper towels to drain. After all the batches have been cooked at 325°F, turn up the oil to 350°F and fry the batches again for about 2-3 minutes, until they are a nice golden brown and are crisp. Drain them on a paper towel. Toss with Slap Ya Mama Original Cajun Seasoning.
To assemble the poutine, place fries on a platter, top with cheese curds and hot sausage gravy! Enjoy.
Wow.....! I need to make this tonight for dinner!!!
ReplyDeleteLet me know when you try it!
DeleteThis is pretty brilliant. Yes, ma'am, it is.
ReplyDeleteThank you! Hope you enjoy!
Delete