Ingredients:
- 1.5 lbs (680g) Russet potatoes, peeled and cut into 1/2-inch thick fries
- 2 tablespoons (30ml) vegetable oil, for frying
- 1 teaspoon (5g) kosher salt
- 1/2 teaspoon (2.5g) black pepper
- 4 tablespoons (57g) unsalted butter
- 1/4 cup (30g) all-purpose flour
- 2 cups (473ml) whole milk
- 1/2 teaspoon (2.5g) garlic powder
- 1/4 teaspoon (1.25g) cayenne pepper (adjust to taste)
- 1/4 teaspoon (1.25g) smoked paprika
- 8 ounces (226g) elbow macaroni, cooked according to package directions
- 8 ounces (226g) shredded sharp cheddar cheese
- 4 ounces (113g) shredded Monterey Jack cheese
- 8 ounces (226g) cooked crawfish tails, roughly chopped
- 8 ounces (226g) Andouille sausage, sliced into 1/4-inch rounds
- 1 tablespoon (15ml) vegetable oil
- 1/4 cup (60ml) mayonnaise
- 2 tablespoons (30ml) sour cream
- 1 tablespoon (15ml) hot sauce (Louisiana-style, such as Tabasco or Crystal)
- 1 teaspoon (5ml) Worcestershire sauce
- 1/2 teaspoon (2.5ml) Dijon mustard
- 1/4 teaspoon (1.25g) garlic powder
Instructions:
- Prepare the Fries: Soak the fries in cold water, drain, pat dry. Fry in batches until golden brown and crispy. Season with salt and pepper.
- Make the Mac and Cheese: Melt butter, whisk in flour to make a roux. Gradually whisk in milk, cooking until thickened. Stir in spices, cheeses, and crawfish. Let cool slightly.
- Cook the Andouille Sausage: Sauté sausage slices in oil until browned and crispy.
- Prepare the Voodoo Sauce: Whisk together all sauce ingredients in a small bowl.
- Assemble the louisiana voodoo fries: Arrange fries on a platter or baking sheet. Top with mac and cheese, sausage, and drizzle with Voodoo sauce. Serve immediately.