Craving Wingstop? Make Louisiana Voodoo Fries at Home!
Discover how to recreate the legendary Wingstop Voodoo Fries right in your kitchen! This recipe combines crispy fries with a rich cheese sauce and a unique Cajun seasoning for an unforgettable flavor experience.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking or Air Frying
- Cuisine: American
Ingredients
- Frozen French Fries
- Monterey Jack cheese
- Sharp cheddar cheese
- American cheese
- Whole milk
- Butter
- All-purpose flour
- Cayenne pepper
- Smoked paprika
- Garlic powder
- Onion powder
- Dried oregano
- Dried thyme
- Salt
- Black pepper
- Brown sugar
- Fresh chopped green onions or chives (optional)
Instructions
- Preheat oven or air fryer as per package directions. Cook a bit longer for maximum crispness. Arrange in a single layer. Prepare sauce and seasoning while they cook.
- In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne (to taste), salt, and black pepper. Stir well.
- In a medium saucepan, melt butter over medium heat. Whisk in flour to form a roux; cook 1-2 minutes until pale. Gradually whisk in milk to avoid lumps. Bring to a gentle simmer, stirring, until sauce thickens (5-7 minutes).
- Reduce heat to low. Add shredded Monterey Jack and sharp cheddar (and American, if using). Stir continuously until cheeses melt, and sauce is smooth. Season with a pinch of Cajun blend, salt, and pepper. Keep warm.
- Once fries are golden and crispy, remove. Transfer to a bowl or plates. Generously drizzle warm cheese sauce over fries. Liberally sprinkle Cajun seasoning. Garnish with green onions if desired. Serve immediately!
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 50 mg
Keywords: Ensure fries are crispy for the best experience. Cook the butter and flour for 1-2 minutes to prevent a raw taste in the cheese sauce. Add milk gradually to avoid lumps in the sauce.