Name: Walk-On's Sports Bistreaux - Knoxville Restaurants WO-Cajun Queseaux Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 cup whole milk; 0.5 cup half-and-half; 1 cup sharp white cheddar, freshly shredded; 1 cup monterey jack, freshly shredded; 2 oz cream cheese, softened; 1 tbs olive oil; 4 oz andouille sausage, finely diced; 0.5 cup yellow onion, finely diced; 0.25 cup red bell pepper, finely diced; 1 each jalapeño, seeded and minced; 2 tsp garlic, minced; 1 tsp Cajun seasoning; 0.5 tsp smoked paprika; 0.25 tsp ground cayenne pepper; 1 tsp Worcestershire sauce; 0.25 tsp freshly ground black pepper; 0.5 tsp kosher salt; 2 tbs fresh cilantro or green onions, chopped; 1 tsp fresh lime juice; 1 tsp hot sauce (optional); 1 cup tortilla chips or sliced baguette, for serving

Method

Cajun Queso Base

Make a roux and warm dairy

In a medium saucepan set over medium heat, melt the butter until foamy but not browned (about 1 minute). Whisk in the flour and cook, whisking constantly, for 1–2 minutes until it forms a light blond roux.

Slowly whisk in the whole milk and half-and-half in a steady stream to avoid lumps. Increase heat to medium–medium-low and bring to a gentle simmer, whisking frequently, until the mixture thickens enough to coat the back of a spoon, about 3–4 minutes.

Reduce heat to low and add the cream cheese by spoonfuls, whisking until fully incorporated and smooth.

Remove the saucepan from heat and gradually stir in the shredded white cheddar and monterey jack in small handfuls, stirring until each addition melts into a glossy, smooth sauce. Return to very low heat if necessary to keep sauce warm without boiling.

Cajun Flavoring

Cook the aromatics and sausage

While the base is warming, heat the olive oil in a skillet over medium-high heat. Add the diced andouille sausage and cook until browned and some fat renders, about 3–4 minutes.

Add the diced onion, red bell pepper, and minced jalapeño to the skillet. Sauté until vegetables are softened and the onion is translucent, about 3–4 minutes more.

Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to burn it.

Stir in the Cajun seasoning, smoked paprika, cayenne, Worcestershire sauce, black pepper, and kosher salt. Cook and stir for 30 seconds to bloom the spices. Remove skillet from heat.

Spoon the sausage and vegetable mixture into the warm queso base and stir to combine evenly. Return the combined queso to low heat briefly (30–60 seconds) just to marry flavors—do not boil.

Finishes & Garnish

Taste the queso and adjust seasoning: add more salt, pepper, cayenne, or hot sauce to reach desired heat and seasoning balance. Stir in the fresh lime juice.

Transfer the WO-Cajun Queseaux to a serving bowl. Sprinkle the chopped cilantro or green onions on top. Serve immediately with tortilla chips or sliced baguette for dipping.

If making ahead: keep queso warm over a double boiler or in a slow cooker on low and stir occasionally. Reheat gently to avoid splitting.

Wo-cajun Queseaux Recipe