Louisiana Voodoo Fries Recipe: Spicy

Ingredients

• 1 1/2 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