Andouille Sauce, a page out of Paul Prudhomme's book

Cajun Fries, pick a potato or pumpkin

Cajun Fries

This recipe is one of my guilty pleasures.  Comforting on a rainy day.  Super satisfying on one of those so so days that leaves you feeling a bit empty.

This taste of home took on a new meaning for me in China.  When the monsoons meant I was stuck inside for days; a foray into my cupboard only turned up sweet potatoes and pumpkins.  The cajun seasoning I smuggled in from home was just the accent I needed to turn those dark and stormy nights from "Mes pied sont trempe" to "Laisser le bon temps rouler".  After all, they know a little something about tourential rain in the bayou.

  • 3 cups french fries, cut sweet potatoes or pumpkin
  • 1 1/2 tsp of Bayou Blackening Balm
  • 1 tsp kosher salt on the fries

Prepare store-bought french fries or hand cut potatoes or pumpkins on a parchment lined baking sheet.  Cook for 20 minutes in an oven preheated to 375f. Take the tray out and sprinkle on salt and Bayou Blackening Balm.  Toss so that all are coated evenly. Return to the oven and finish baking.

Cajun Fries, pick a potatoe or a pumpkin

Everyone's idea of enough spice is different. Add more Bayou Blackening Balm if you like your food really hot. Adjust the amounts of Bayou Blackening balm on your fries if you think they are too spicy or not spicy enough. The key is to start with a little as you can always add more, but it is quite impossible to subtract if you have added too much.

Fantastic Finger Food:

Photo Credit: Julie Cecchini


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