Gumbo Fries Recipe

Prepare and cook fries

If using raw potatoes: rinse and soak cut fries in cold water 30 minutes, then pat dry. For frozen fries, follow package thaw instructions if any. Heat oil in a deep skillet or fryer to 350°F (175°C). Fry fries in batches until golden and crisp, about 4–6 minutes per batch for frozen, 5–7 minutes for fresh. Drain on paper towels and immediately season with 1 tsp salt. Keep warm in a 250°F oven while you finish the gumbo and assembly.

Combine shredded cheddar and Monterey Jack in a bowl and set aside so it's ready to melt over the hot fries.

Brown the andouille

In a medium saucepan or Dutch oven over medium-high heat, add sliced andouille and cook 3–4 minutes until browned. Remove with a slotted spoon and set aside, leaving about 1 tbsp rendered fat in the pan. If there is not enough fat, add 1 tsp oil.

Make a light roux

Reduce heat to medium. Add 3 tbsp butter (or oil). Once melted and hot, whisk in 3 tbsp flour. Cook, stirring constantly, until the roux turns a medium-brown color (peanut-butter color) about 6–8 minutes. Watch closely to avoid burning.

Build the holy trinity

Add the diced onion, bell pepper, and celery to the roux. Sauté 5–6 minutes until softened. Add minced garlic and cook 30–60 seconds until fragrant.

Simmer the gumbo

Stir in tomato paste and cook 1 minute. Gradually whisk in 3 cups chicken stock until smooth. Add the browned andouille, bay leaf, thyme, Cajun seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, reduce heat to low, and simmer gently 20–25 minutes to thicken and meld flavors. Skim any fat from the surface as needed.

Finish and season

Taste and adjust seasoning. Stir in 1 tbsp chopped parsley and 1/4 tsp file powder if using (add file at the end off-heat to avoid stringiness). Keep warm until assembly.

Cook shrimp or crawfish

If adding seafood, toss shrimp or crawfish tails with 1 tsp lemon juice and 1/4 tsp salt. Sear in a small skillet with 1 tsp oil over medium-high heat 1–2 minutes per side until just cooked through (shrimp opaque and firm). Add the cooked seafood to the gumbo during the last 3–4 minutes of simmering to combine flavors and warm through.

Divide hot fries among 4 appetizer plates or one large sharing platter. Evenly sprinkle the cheddar/Monterey Jack blend over the fries while hot so the cheese melts. Ladle generous 1/2 cup portions of hot gumbo over each pile of fries (use more if desired). Garnish with an extra pinch of chopped parsley and a grind of black pepper. Serve immediately with napkins and optional hot sauce on the side.