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Cajun Poutine with Shrimp and Sausage

Prep Time

15 minutes

Cook Time

30 minutes

Servings

4-6 people

French fries and cheese curds topped with brown gravy … what more could you ask for? How about a Creole twist? That’s exactly what The Beach House Kitchen did with this Cajun Poutine with Shrimp and Sausage.

Cajun Poutine with Shrimp and Sausage

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Ingredients

  • 4 Cups Water

  • 8 Tablespoons Tony’s Instant Brown Gravy Mix

  • 1/2 Teaspoon Tony’s Original Creole Seasoning

  • 2 Tablespoons Ketchup

  • 1 Tablespoon Apple Cider Vinegar

  • 2 Teaspoons Worcestershire Sauce

  • 1 Bag (22 Ounces) Frozen Waffle Fries

  • 5 Tablespoons Butter

  • 1 Pound Shrimp, Peeled and Deveined

  • 3/4 Cup Yellow Onion, Chopped

  • 1/2 Cup Red Bell Pepper, Chopped

  • 1/2 Cup Green Bell Pepper, Chopped

  • 2 Cloves Garlic, Minced

  • 1 Tablespoon All-Purpose Flour

  • 1 Ring (12 Ounces) Cajun-Style Andouille Smoked Sausage, Cut Into Small Chunks

  • 8 Ounces Cheddar Cheese Curds
  • Clear

Directions

  1. In a large saucepan, whisk together 4 cups water, Tony’s Brown Gravy Mix, Tony’s Original Creole Seasoning, ketchup, apple cider vinegar and Worcestershire sauce.
  2. Bring to a boil. Once mixture comes to a boil, lower the heat to a simmer and continue to cook for 2-3 minutes until slightly thickened. Turn off the heat and set aside.
  3. Cook the waffle fries according to package directions.
  4. In another large saucepan, melt 2 tablespoons butter over medium-high heat. add the shrimp and cook until just pink.
  5. Remove the shrimp with a slotted spoon, then cut the shrimp into large chunks and set aside.
  6. Add the remaining 3 tablespoons of butter to the juices left in the saucepan. Cook over medium-high heat until the butter is melted. Add the onions, red pepper, green pepper and cook for 5 minutes until the veggies are softened.
  7. Add the garlic and continue to cook for 1 minute. Lower the heat to medium and add the flour and mix until well combined. Cook for 1-2 minutes.
  8. Add the prepared brown gravy, shrimp and andouille smoked sausage chunks and mix until well combined. Cook until heated through, about 3-4 minutes.
  9. Plate the fries in a large shallow serving bowl or individual bowls. Top with the cheese curds. Ladle the gravy over the fries and serve.

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