Bayou Fries Recipe

prep potatoes

Cut russet potatoes into 1/3–1/2-inch fries. Rinse in cold water until water runs clear to remove excess starch, then pat dry thoroughly with clean towels.

blanch (optional for extra-crisp)

If you want crispier fries, blanch: heat oil to 325°F (163°C). Fry potatoes in batches for 3–4 minutes until just softened but not browned. Remove and drain on a wire rack or paper towels.

final fry

Increase oil temperature to 375°F (190°C). Fry potatoes in batches until golden brown and crisp, about 2–4 minutes per batch. Drain on paper towels, immediately season with 1 tbsp kosher salt and 1/2 tsp black pepper while hot. Keep warm in a 200°F (95°C) oven on a sheet pan if not serving right away.

prepare crawfish

If using frozen crawfish, thaw and pat dry. Chop larger tails into bite-sized pieces so they distribute evenly over fries.

sauté aromatics

In a medium skillet over medium heat, melt 2 tbs unsalted butter. Add minced shallot and cook 2–3 minutes until translucent. Add garlic and cook 30 seconds until fragrant.

finish crawfish

Add crawfish tails to the skillet, sprinkle 1 tsp Creole seasoning and 1/2 tsp hot sauce, and sauté 2–3 minutes just to warm and coat. Stir in 1 tsp lemon juice and 1 tbs chopped parsley. Taste and adjust seasoning with a pinch of salt or more hot sauce as desired. Remove from heat and keep warm.

mix sauce

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tsp Creole mustard, 1 tsp ketchup, 1 tsp lemon juice, 1/2 tsp Worcestershire sauce, 1/2 tsp hot sauce, 1/4 tsp paprika, 1/4 tsp garlic powder, 1 tsp finely chopped chives, 1/4 tsp salt, and 1/8 tsp black pepper until smooth. Taste and adjust acidity or heat to preference. Refrigerate until ready to use.

plate fries

Arrange hot fries on a large serving platter or individual plates in an even layer.

cheese

Scatter 2 cups shredded sharp cheddar evenly over the hot fries so the residual heat will start to melt the cheese. For fully melted cheese, place fries under a hot broiler for 1–2 minutes, watching carefully to avoid burning.

add crawfish

Spoon the warm crawfish mixture evenly over the cheesy fries.

garnish & sauce

Drizzle HB sauce over the fries and crawfish to taste (start with 3–4 tbs). Sprinkle sliced green onion or chives, optional pickled jalapeño slices, and additional chopped parsley if desired.

serve

Serve immediately while hot and gooey. Provide extra HB sauce and hot sauce at the table.