Louisiana Voodoo Fries are crispy, golden fries tossed with bold Cajun spices, melted cheese, and drizzled with a creamy, spicy sauce. They mix crunchy textures with a punch of flavor that makes every bite exciting and satisfying. These fries bring a bit of Southern flair to your snack time or meal side with their fiery, flavorful twist.
I love making these fries when I want something easy but memorable to share with friends. The spice blend really wakes up the fries in the best way, and that creamy sauce cools things down just enough while adding extra zing. Whenever I serve these, people always ask for the recipe or a second helping—it’s that kind of dish that gets everyone talking around the table.
My favorite way to enjoy Louisiana Voodoo Fries is straight out of the oven with a cold drink nearby. They’re perfect for game day, movie night, or whenever you want a cozy snack that feels a little special. Pro tip: if you want to turn them into a full meal, add some grilled chicken or sausage on top for a hearty, tasty treat.
Key Ingredients & Substitutions
Russet Potatoes: Perfect for fries because they get crispy outside and fluffy inside. If you can’t find russets, yukon golds work well, though the fries might be a bit softer.
Andouille Sausage: This spicy, smoky sausage adds great flavor. For a milder option, try spicy Italian sausage or chorizo. For veggie lovers, a smoky plant-based sausage is a good swap.
Cheese: Sharp cheddar and mozzarella melt nicely and give rich flavor. You can use pepper jack for extra heat or Monterey jack if you want a milder melt.
Cajun Seasoning & Smoked Paprika: These bring the signature Louisiana spice. If you don’t have Cajun seasoning, mix paprika, garlic powder, onion powder, cayenne pepper, and black pepper.
Voodoo Sauce: A creamy, tangy mix with mayo and sour cream. You can swap sour cream with Greek yogurt for a lighter sauce. Adjust hot sauce to control the spice level.
How Do I Get Crispy Fries Without Getting Soggy Under Cheese and Sauce?
Crispy fries are the base of this dish, but melting cheese and sauce on top can make them soggy. Here’s how to keep them crisp:
- Soak the fries: Removing starch by soaking helps them crisp up.
- Double fry: Fry first at lower heat to cook through, then again at higher heat for crispiness (optional but great).
- Drain well: After frying, drain on paper towels and season while hot.
- Melt cheese briefly: Use just a few minutes under a broiler or hot oven to melt cheese without making fries soggy.
- Add sauce last: Drizzle the creamy sauce right before serving, so fries stay crisp as long as possible.
Following these tips will help you enjoy fries that stay crunchy while loaded with tasty toppings!
Equipment You’ll Need
- Deep fryer or large pot with a thermometer – I prefer this to keep the oil at the right temperature for crispy fries.
- Slotted spoon or spider strainer – makes removing fried potatoes easy and safe.
- Baking sheet or oven-safe dish – for melting the cheese and finishing the fries under the broiler.
- Mixing bowls – to prepare the sauce and toss ingredients.
- Knife and cutting board – for chopping green onions and tomatoes.
Flavor Variations & Add-Ins
- Replace sausage with cooked chicken or shrimp for a different protein twist.
- Swap sharp cheddar for pepper jack or Monterey jack to add extra heat or milder flavor.
- Add sliced jalapeños or chopped bell peppers for more veggie crunch and spice.
- Mix in crispy bacon bits for an extra savory, smoky boost.
Louisiana Voodoo Fries
Ingredients You’ll Need:
For the Fries and Toppings:
- 4 large russet potatoes, cut into fries
- Vegetable oil, for frying
- ½ lb ground andouille sausage or spicy smoked sausage
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup chopped green onions (scallions)
- ¼ cup diced fresh tomatoes
- 1 teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
For the Voodoo Sauce (Spicy Mayo Ranch Sauce):
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon hot sauce (such as Crystal or Tabasco)
- 1 teaspoon Cajun seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Juice of ½ lemon or lime
How Much Time Will You Need?
Plan for about 45 minutes total: 30 minutes for soaking the potatoes to get crispy fries, 10-15 minutes to fry them and cook the sausage, plus a few minutes to prepare the sauce and assemble everything.
Step-by-Step Instructions:
1. Prepare the Fries:
Start by soaking your cut russet potatoes in cold water for at least 30 minutes. This helps remove extra starch and makes the fries crispier when cooked. After soaking, drain and pat them dry thoroughly using paper towels.
2. Fry the Potatoes:
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches, cooking them for 4-5 minutes until they turn golden and crispy. Use a slotted spoon to remove them and place the fries on paper towels to drain. While still hot, season with salt.
3. Cook the Sausage:
In a skillet over medium heat, cook the ground andouille sausage until browned and fully cooked, breaking it into small crumbles. Drain any excess grease if needed. Stir in Cajun seasoning and smoked paprika, cooking for another minute to get all the flavors blended.
4. Make the Voodoo Sauce:
In a bowl, whisk together the mayonnaise, sour cream, hot sauce, Cajun seasoning, garlic powder, onion powder, and lemon or lime juice. Mix until smooth and creamy. Taste and adjust seasonings if you’d like more heat or tang.
5. Assemble and Melt the Cheese:
Arrange your crispy fries on a serving plate. Sprinkle the cooked sausage evenly over the fries. Then, top with shredded sharp cheddar and mozzarella cheeses. Place the dish under a preheated broiler or in a hot oven at 400°F (200°C) just long enough to melt the cheese—about 3-5 minutes. Keep an eye on it to avoid burning.
6. Final Touches and Serve:
Once the cheese is melted, drizzle the Voodoo sauce generously over the fries. Sprinkle chopped green onions and diced tomatoes on top for fresh color and flavor. Serve immediately and enjoy your bold, spicy, and cheesy Louisiana Voodoo Fries!
Can I Use Frozen Fries Instead of Fresh Potatoes?
Absolutely! Just bake or fry the frozen fries according to the package instructions, then continue with the sausage, cheese, and sauce steps. Keep in mind that fresh fries often get crispier, but frozen fries are a great shortcut.
How Can I Make This Recipe Vegetarian?
Swap the andouille sausage for a plant-based sausage or sautéed mushrooms seasoned with Cajun spices. The rest of the recipe remains the same and still packs lots of flavor!
Can I Prepare the Sauce Ahead of Time?
Yes! The Voodoo sauce can be made a day in advance and stored in an airtight container in the fridge. Give it a good stir before drizzling over the fries to refresh the flavors.
What’s the Best Way to Reheat Leftovers?
To keep the fries crispy, reheat leftovers in an oven or toaster oven at 375°F (190°C) for about 10 minutes. Avoid the microwave, which can make the fries soggy.
