This Cajun Poutine is the classic Canadian dish, Cajun style! It’s loaded with shrimp, sausage, veggies and cheese curds all in a zesty brown gravy atop waffle fries. Your game day appetizer couldn’t get any tastier!
This is a sponsored post on behalf of Tony Chachere’s Famous Creole Cuisine. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
Hey there friends. Can you believe October is almost over? This fall is really flying!
Y’all know one of my favorite things about fall is football season, right?! I’m a huge college football fan. I spend the latter part of my summer brainstorming recipes for our fall football watching parties.
So when my good friends at Tony Chachere’s asked me to share a recipe featuring their awesome products, I knew I’d be sharing a super delicious appetizer we could serve up for football season this year.
Tony’s entire line of products always helps make my cooking adventures so simple. From their seasonings and new salad dressings, to their dinner mixes and marinades, there’s always something my family enjoys.
I’ve been proud to be a Tony Chachere’s brand ambassador for the past few years and am excited to be carrying through my role into 2021, so get ready because there’s more delicious recipes coming your way!
Ever since Tom and I visited Quebec City, Canada and had our first taste of classic Canadian poutine, I knew I’d be recreating it back at home.
And you knew I’d have to put my own spin on it. And why not a Cajun one?
This poutine is BEYOND delicious!
What is Poutine?
If you’re not familiar with poutine, it’s a dish that’s native to Quebec. It’s a dish comprised of french fries and cheese curds topped with a brown gravy.
For today’s poutine appetizer, that feeds like a meal I might add, I used Tony Chachere’s Creole Brown Gravy Mix. It makes making the gravy base for the poutine so incredibly easy, rich and tasty.
I cooked some shrimp in a large skillet until just pink, then chopped them and set them aside, followed by some red and green peppers, onions and garlic.
I added the gravy and some smoked andouille sausage chunks and then heated everything through before topping the baked fries with some cheddar cheddar cheese curds and smothering with the loaded gravy. Seriously, this is one incredibly satisfying appetizer folks!
My fry of choice for this recipe was waffle fries with a sprinkle of Tony’s Original Creole Seasoning. I figured they’d hold more of the loaded gravy mixture. I’m always thinkin’ folks!
This Cajun spin on the classic poutine is a totally droolworthy appetizer that’s sure to please everyone in the crowd. The addition of the shrimp and andouille sausage make it more of a meal too. Hope you folks give it a go! I know you’re going to love it. Enjoy!
Stay tuned in November because I’ve got a delicious cookie recipe/VIDEO coming your way featuring Tony’s Praline Marinade that’ll be just perfect for your cookie trays this holiday season!
A Few Cook’s Notes for Cajun Poutine Recipe:
The shrimp and sausage gravy mixture is absolutely delicious served over rice as a main dish too. We’ve enjoyed it as a poutine and over rice and really enjoyed both.
You can use any kind of fries that you’d like for this recipe. As I mentioned above, I used the waffle fries so they’d hold more of the gravy mixture.
Tony's Brown Gravy
- 4 cups water
- 8 Tbsp. Tony Chachere's Brown Gravy Mix
- 1/2 tsp. Tony Chachere's Original Creole Seasoning
- 2 Tbsp. ketchup
- 1 Tbsp. apple cider vinegar
- 2 tsp. Worcestershire sauce
- 1 22-oz. bag waffle fries
- 5 Tbsp. butter
- 1 lb. 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 Tbsp. all-purpose flour
- 1 12-oz. ring Cajun style andouille smoked sausage, cut into small chunks
- 8-oz. bag cheddar cheese curds
- 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. 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 heat and set aside.Cook the waffle fries according to package directions.
- In another large saucepan, melt 2 tablespoons butter over medium-high heat. Add the shrimp and cook until just pink. Remove with a slotted spoon. Cut shrimp into large chunks. Set aside.
- 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 and green peppers and cook for 5 minutes, until the veggies are softened. 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.
- Add the prepared brown gravy, shrimp and andouille smoked sausage chunks and mix until well combined. Cook until heated through, about 3-4 minutes. 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.