VOODOO FRIES: GET ADDICTED

I remember the first time I tried fries loaded with Creole spices and a creamy, tangy sauce at a little hole-in-the-wall in New Orleans; it was a revelation! I knew I had to recreate that magic at home, and after many attempts, I’ve perfected a recipe that captures all that delicious flavor. Today, I’m sharing all my secrets for the most amazing Spicy Louisiana Voodoo Fries you’ll ever make!

Unleash the Magic: What are Spicy Louisiana Voodoo Fries?

Spicy Louisiana Voodoo Fries are more than just a side dish; they’re an experience! Imagine crispy, golden fries, seasoned with a fiery blend of Cajun and Creole spices, then smothered in a creamy, slightly tangy sauce that cools the heat just enough to keep you coming back for more. They’re the perfect blend of salty, spicy, creamy, and utterly addictive. This recipe is all about layering flavors to create something truly special. It’s a dish that celebrates the bold and vibrant flavors of Louisiana, right in your own kitchen.

Why You’ll Love This Recipe

• Bold Flavors: This recipe isn’t shy! We’re talking serious Cajun and Creole heat, balanced by a cool and creamy sauce.
• Customizable: You control the spice level! Adjust the amount of cayenne pepper and hot sauce to your liking.
• Easy to Make: While it might sound fancy, this recipe is surprisingly simple to put together. Most of the ingredients are pantry staples.
• Crowd-Pleasing: Perfect for game day, parties, or just a fun weeknight treat. Everyone will be begging for more!
• Versatile: Serve these fries as a side dish, appetizer, or even a late-night snack. They’re fantastic on their own, but also pair well with burgers, sandwiches, and more.

What You’ll Need to Make Spicy Louisiana Voodoo Fries

Let’s gather our ingredients. Don’t worry if you don’t have everything on hand; I’ll suggest some substitutions along the way.

Ingredients:

For the Fries:

• 2 lbs Russet potatoes, peeled and cut into fries (or frozen fries for convenience)
• 2 tablespoons vegetable oil (or canola oil)
• 2 tablespoons Cajun seasoning (store-bought or homemade)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and pepper to taste

For the Voodoo Sauce:

• 1 cup mayonnaise
• 1/4 cup sour cream (or Greek yogurt)
• 2 tablespoons Creole mustard (or Dijon mustard)
• 1 tablespoon hot sauce (such as Tabasco or Louisiana-style)
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• Optional: 1 tablespoon chopped fresh parsley or chives, for garnish

Equipment:

• Large bowl
• Baking sheet (if baking the fries)
• Deep fryer or large pot (if frying the fries)
• Small bowl
• Whisk
• Measuring cups and spoons

Let’s Get Cooking! Step-by-Step Instructions

Alright, let’s dive into the fun part! I’ll walk you through each step to ensure your Spicy Louisiana Voodoo Fries are a total success.

Step 1: Prepare the Fries

1. If using fresh potatoes: Place the cut fries in a large bowl of cold water for at least 30 minutes (or up to 2 hours) to remove excess starch. This will help them crisp up nicely.
2. Drain the fries thoroughly and pat them dry with paper towels. The drier they are, the crispier they’ll be!
3. Preheat your oven to 400°F (200°C) if baking, or heat your deep fryer or pot of oil to 350°F (175°C) if frying.
4. In the large bowl, toss the fries with vegetable oil, Cajun seasoning, garlic powder, onion powder, and cayenne pepper (if using). Make sure the fries are evenly coated with the spices.

Step 2: Cook the Fries

1. If baking: Spread the fries in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
2. If frying: Carefully add the fries to the hot oil in batches, making sure not to overcrowd the fryer. Fry for 3-5 minutes, or until golden brown and crispy.
3. Remove the fries from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
4. Season the fries with salt and pepper to taste.

Step 3: Make the Voodoo Sauce

1. In a small bowl, whisk together the mayonnaise, sour cream, Creole mustard, hot sauce, lemon juice, Worcestershire sauce, garlic powder, and smoked paprika.
2. Taste and adjust the seasoning as needed. Add more hot sauce for extra heat, or a pinch of salt and pepper to balance the flavors.
3. If you want a smoother sauce, you can blend it with an immersion blender.
4. Cover the sauce and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for developing the full depth of flavor!

Step 4: Assemble and Serve

1. Place the cooked fries on a serving platter or individual plates.
2. Generously drizzle the Voodoo sauce over the fries.
3. Garnish with chopped fresh parsley or chives, if desired.
4. Serve immediately and enjoy! These fries are best enjoyed fresh, while they’re still hot and crispy.

Success Tips for Spicy Louisiana Voodoo Fries

Want to guarantee your fries are a total knockout? Here are my top tips for success:

• Soak Your Fries: Don’t skip the soaking step! Soaking the fries in cold water removes excess starch, which results in crispier fries.
• Don’t Overcrowd the Fryer: If you’re frying the fries, make sure to cook them in batches. Overcrowding the fryer will lower the oil temperature and result in soggy fries.
• Taste and Adjust: Don’t be afraid to taste the Voodoo sauce and adjust the seasonings to your liking. Everyone has different preferences when it comes to spice levels!
• Make it Ahead: You can make the Voodoo sauce a day or two in advance and store it in the refrigerator. This will allow the flavors to meld and deepen. Just give it a good stir before serving.
• Keep it Warm: If you’re making a large batch, keep the cooked fries warm in a preheated oven (200°F/95°C) until you’re ready to assemble.

Variations and Substitutions

This recipe is just a starting point! Feel free to experiment and make it your own.

• Spice it Up: For even more heat, add a pinch of cayenne pepper to the Voodoo sauce. You could also use a hotter hot sauce, such as habanero or Scotch bonnet.
• Cool it Down: If you’re sensitive to spice, reduce the amount of hot sauce or omit the cayenne pepper. You can also add a dollop of plain Greek yogurt to the Voodoo sauce for extra creaminess and tang.
• Add Some Protein: Top the fries with shredded pulled pork, grilled chicken, or even crumbled bacon for a heartier meal.
• Make it Vegetarian/Vegan: Use vegan mayonnaise and sour cream to make this recipe vegetarian or vegan. You can also substitute the Worcestershire sauce with a vegan Worcestershire sauce alternative or soy sauce.
• Different Fries: Use sweet potato fries, waffle fries, or even tater tots instead of regular fries for a fun twist.
• Cheese Please!: Adding a layer of cheese, like cheddar or pepper jack, melted over the fries before drizzling the sauce is pure indulgence.

Serving Suggestions

Spicy Louisiana Voodoo Fries are incredibly versatile and pair well with a variety of dishes.

• As a Side Dish: Serve them alongside burgers, sandwiches, or grilled meats. They’re a fantastic complement to Cilantro Lime Spicy Black Bean Burgers. The cilantro lime flavors would cut through the richness of the fries beautifully.
• As an Appetizer: Offer them as a fun and flavorful appetizer at your next party or gathering.
• As a Snack: Enjoy them as a late-night snack or a treat any time of day.
• With a Bowl: These fries would be incredible alongside a Street Corn Chicken Rice Bowl. The creamy, spicy sauce on the fries would echo the flavors of the street corn.
• With Seafood: Serve them alongside fried shrimp, oysters, or catfish for a true Louisiana feast.

Making the Perfect Cajun Seasoning

While you can easily buy Cajun seasoning at the store, making your own allows you to customize the flavors to your liking and control the sodium content. Here’s a simple recipe:

Homemade Cajun Seasoning

Ingredients:

• 2 tablespoons paprika
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon cayenne pepper (or less, to taste)
• 1 tablespoon black pepper
• 1 tablespoon salt (or less, to taste)
• 1 teaspoon red pepper flakes (optional)

Instructions:

1. Combine all ingredients in a small bowl.
2. Whisk well to combine.
3. Store in an airtight container in a cool, dry place for up to 6 months.

Use this Cajun seasoning in the Spicy Louisiana Voodoo Fries recipe, or sprinkle it on chicken, fish, vegetables, or anything else that needs a little kick!

More Cajun-Inspired Goodness

If you’re craving more of that authentic Louisiana flavor, here are a few other recipes you might enjoy:

• Spicy Cajun Fried Okra: Looking for a crispy and flavorful snack? Try Spicy Cajun Fried Okra. It’s a delightful twist on a Southern classic. Alternatively, for a gluten-free option, you could whip up some Gluten-Free Fried Okra.
• Jambalaya: This classic Louisiana rice dish is packed with sausage, chicken, shrimp, and vegetables, all simmered in a flavorful Creole sauce.
• Gumbo: Another Louisiana staple, gumbo is a hearty stew made with okra, tomatoes, peppers, and a variety of meats or seafood.
• Étouffée: A rich and creamy stew made with crawfish or shrimp, étouffée is a true Louisiana delicacy.

Why Use Creole Mustard?

Creole mustard, with its coarse, grainy texture and distinctive horseradish kick, is the secret weapon behind that authentic Louisiana flavor in our Voodoo Sauce. It adds a depth and complexity that regular Dijon mustard just can’t match. While you can substitute Dijon in a pinch, I highly recommend seeking out Creole mustard for the best possible flavor. You can find it at most well-stocked grocery stores or online.

Can I Make the Voodoo Sauce Less Tangy?

Absolutely! If you prefer a less tangy sauce, simply reduce the amount of lemon juice. You can also add a teaspoon of sugar or honey to balance the acidity. Another trick is to use slightly more sour cream or Greek yogurt, which will mellow out the tanginess. Remember to taste and adjust until you achieve your desired flavor profile. Cooking is all about experimenting and finding what works best for you!

Homemade BBQ Sauce and Voodoo Fries? An Unexpected Pairing

While the Voodoo Sauce is designed to complement the Cajun spices, don’t shy away from experimenting with other sauces! A drizzle of Homemade BBQ Sauce can add a smoky sweetness that’s surprisingly delicious with the spicy fries. The key is to use a BBQ sauce that isn’t too overpowering, allowing the Cajun flavors to still shine through. Think of it as a playful twist on a classic combination.

Conclusion: Your Ticket to Flavor Town!

There you have it! My recipe for Spicy Louisiana Voodoo Fries. I hope you’re as excited to make these as I am to share them with you. Get ready for a flavor explosion that will have everyone begging for more. So, grab your ingredients, put on some music, and let’s get cooking! I know you’re going to absolutely nail this recipe, and your taste buds will thank you for it!

Lady Maria

Spicy Louisiana Voodoo Fries

These Spicy Louisiana Voodoo Fries are an addictively delicious side dish or snack, featuring crispy fries tossed in Cajun spices and smothered in a creamy, tangy Voodoo sauce. They offer a perfect balance of heat and coolness that captures the bold flavors of Louisiana.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4

Course: Appetizer, Side Dish, Snack

Cuisine: American, Cajun, Creole

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs Russet potatoes, peeled and cut into fries or frozen fries
• 2 tablespoons vegetable oil or canola oil
• 2 tablespoons Cajun seasoning store-bought or homemade
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper optional, for extra heat
• Salt to taste
• Black pepper to taste
• 1 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 2 tablespoons Creole mustard or Dijon mustard
• 1 tablespoon hot sauce such as Tabasco or Louisiana-style
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Optional: 1 tablespoon chopped fresh parsley or chives, for garnish

Equipment

• Large bowl
• baking sheet
• Deep fryer or large pot
• small bowl
• whisk
• Measuring cups
• Measuring spoons
• paper towels
• Wire rack or paper towel-lined plate
• Immersion blender (optional)
• Serving platter

Method

 

1. If using fresh potatoes: Place the cut fries in a large bowl of cold water for at least 30 minutes (or up to 2 hours) to remove excess starch.
2. Drain the fries thoroughly and pat them dry with paper towels. The drier they are, the crispier they’ll be!
3. Preheat your oven to 400°F (200°C) if baking, or heat your deep fryer or pot of oil to 350°F (175°C) if frying.
4. In the large bowl, toss the fries with vegetable oil, Cajun seasoning, garlic powder, onion powder, and cayenne pepper (if using). Make sure the fries are evenly coated with the spices.
5. If baking: Spread the fries in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
6. If frying: Carefully add the fries to the hot oil in batches, making sure not to overcrowd the fryer. Fry for 3-5 minutes, or until golden brown and crispy.
7. Remove the fries from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
8. Season the fries with salt and pepper to taste.
9. In a small bowl, whisk together the mayonnaise, sour cream, Creole mustard, hot sauce, lemon juice, Worcestershire sauce, garlic powder, and smoked paprika.
10. Taste and adjust the seasoning as needed. Add more hot sauce for extra heat, or a pinch of salt and pepper to balance the flavors.
11. If you want a smoother sauce, you can blend it with an immersion blender.
12. Cover the sauce and refrigerate for at least 30 minutes to allow the flavors to meld.
13. Place the cooked fries on a serving platter or individual plates.
14. Generously drizzle the Voodoo sauce over the fries.
15. Garnish with chopped fresh parsley or chives, if desired.
16. Serve immediately and enjoy!

Notes

For optimal crispiness, ensure fries are thoroughly dried before cooking. The Voodoo sauce can be made a day or two in advance, allowing the flavors to develop fully. Store leftover fries in an airtight container in the refrigerator; reheat in an oven or air fryer to restore crispness. For a richer sauce, add a tablespoon of olive oil to the mayonnaise mixture.