Louisiana Poutine Recipe
French fries drizzled with a sweet and spicy Louisiana cream sauce and topped with pepperoni and five cheeses.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fries & Toppings
Louisiana Cream Sauce (sweet & spicy)
Pesto-Mango Jelly Drizzle
Garnish (optional)
Method
Fries & Toppings
- 1
Prep potatoes
Cut each scrubbed russet potato into 1/3-1/2 inch fries. Place cut fries in a large bowl of cold water and soak for 30 minutes to remove excess starch. Drain and pat completely dry with a clean kitchen towel or paper towels.
- 2
First fry (blanch)
Heat oil in a deep pot or fryer to 325°F (160°C). Working in batches, fry the dried fries for 3–4 minutes until pale and slightly tender but not browned. Remove with a slotted spoon to a tray lined with paper towels. Let cool 10 minutes. This step can be done ahead and refrigerated.
- 3
Crisp fry
Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove and drain on paper towels. While hot, season evenly with 2 tsp salt and 1 tsp black pepper (adjust to taste).
- 4
Crisp pepperoni
In a medium nonstick skillet over medium-high heat, add pepperoni slices in a single layer (no oil needed). Cook 1–2 minutes per side until edges brown and cups form. Transfer to paper towels to drain. Reserve rendered pepperoni oil in skillet for additional flavor if desired for sauce base.
- 5
Assemble fries and cheese
Arrange hot fries on an oven-safe platter or individual plates. Scatter the five-cheese blend (mozzarella, cheddar, Monterey Jack, Parmesan, pepper jack) evenly over the fries. Top with crisped pepperoni slices.
Louisiana Cream Sauce (sweet & spicy)
- 6
Sauté aromatics
Use the reserved pepperoni oil (or 2 tbs butter if no oil). In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add the minced shallot and sauté 2–3 minutes until translucent. Add the garlic and cook 30 seconds until fragrant.
- 7
Make roux and add stock
Stir in 1 tbs all-purpose flour and cook 1 minute to remove raw taste. Gradually whisk in 1 cup chicken stock until smooth. Bring to a gentle simmer for 2–3 minutes to thicken slightly.
- 8
Finish sauce
Reduce heat to low and whisk in 1/2 cup heavy cream and 1/4 cup mayonnaise until smooth. Add 1 tbs Creole or Louisiana hot sauce, 1 tsp smoked paprika, 1/2 tsp Cajun seasoning, 2 tbs honey, 1 tsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer on low 2 minutes to meld flavors. Taste and adjust heat/sweetness: add more hot sauce for heat or extra honey for sweetness. Keep warm.
- 9
Optional straining
For a silky sauce, strain through a fine mesh sieve into a clean saucepan, pressing to extract all sauce. Return to low heat to keep warm until plating.
Pesto-Mango Jelly Drizzle
- 10
Combine pesto and mango jelly
In a small bowl combine 3 tbs basil pesto with 2 tbs mango jelly and 1 tsp white balsamic or rice vinegar. Stir until smooth. If the mixture is too thick for drizzling, add up to 1 tsp hot water, a few drops at a time, to loosen to a ribbon-like consistency. Season with 1/8 tsp salt and taste; adjust acidity or sweetness as desired.
- 11
Warm slightly (optional)
If the jelly is stiff, warm the pesto-mango mixture gently in a microwave for 10–15 seconds or in a small saucepan over very low heat, stirring, until fluid enough to drizzle. Do not overheat—keep bright green and glossy.
Assembly & Finish
- 12
Sauce the poutine
Spoon the warm Louisiana cream sauce generously over the cheese- and pepperoni-topped fries so the cheese begins to melt and the sauce coats the fries.
- 13
Broil to melt cheese (optional)
For extra melty cheese, place the assembled platter under a preheated broiler for 1–2 minutes, watching closely until cheese bubbles but does not burn.
- 14
Finish with pesto-mango drizzle and garnish
Using a spoon or squeeze bottle, drizzle the pesto-mango jelly mixture in thin ribbons over the finished poutine. Sprinkle chopped scallions, parsley, and a pinch of crushed red pepper flakes for color and heat balance.
- 15
Serve
Serve immediately while fries are hot and the sauce is warm. Provide extra napkins—the sweet, spicy, and cheesy poutine is best eaten fresh.
