Louisiana Cheese Fries with Crayfish and Gravy

• 1 red bell pepper
• 1 jalapeno
• 1 pound white cheddar cheese, shredded (3 1/4 cups)
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1/2 tablespoon chopped cilantro
• 1/2 tablespoon fresh lemon juice
• 1/8 teaspoon cayenne pepper
• Kosher salt
• Freshly ground pepper
• 1 tablespoon canola oil
• 1/2 pound andouille sausage, cut into 1/4-inch dice
• 3/4 cup finely chopped onion
• 1/3 cup finely chopped green bell pepper
• 1/2 tablespoon minced garlic
• 1 tablespoon all-purpose flour
• 1/4 cup chopped tomato
• 1 1/2 cups chicken stock or low-sodium broth
• 1/4 cup thinly sliced scallion
• Kosher salt
• 4 cups cooked french fries
• 1/2 pound cooked and shelled crayfish tails, jumbo lump crabmeat or chopped shrimp

1. Make the Pimento Cheese Roast the red pepper and jalapeno directly over a gas flame or under a preheated broiler, turning, until charred all over.
2. Transfer the red pepper and jalapeno to a large bowl, cover tightly with plastic and let cool for 15 minutes.
3. Peel, seed and stem the red pepper and jalapeno, then cut them into 1/4-inch dice.
4. Make the Pimento Cheese In a large bowl, mix half of the red pepper with half of the jalapeno; reserve the rest for another use.
5. Add the cheese, mayonnaise, sour cream, cilantro, lemon juice and cayenne to the bowl and mix well; season with salt and pepper.
6. Chill for at least 2 hours.
7. Meanwhile, Make the Gravy In a medium cast-iron skillet, heat the oil.
8. Add the andouille and cook over moderate heat, stirring, until the fat is rendered and the sausage is crispy, 8 minutes.
9. Add the onion and cook, stirring, until translucent, 3 minutes.
10. Stir in the green pepper and garlic and cook, stirring, until the garlic is fragrant, 2 minutes.
11. Sprinkle in the flour and stir until incorporated; add the tomato and cook over moderately low heat, stirring, until it starts to break down, 3 minutes.
12. Add the stock and bring to a simmer; cook until the gravy is thick enough to coat the back of a spoon, 5 minutes.
13. Stir in the scallions and season with salt.
14. Make the Poutine Preheat the oven to 450.
15. Spread the french fries on a heatproof serving platter.
16. Spoon the gravy all over the fries and top with the crayfish.
17. Dollop 1 cup of the pimento cheese all over the fries; reserve the rest for another use.
18. Bake the poutine for about 5 minutes, until the cheese is bubbly and melted.
19. Serve immediately.

red bell pepper, jalapeno, cheddar cheese, mayonnaise, sour cream, cilantro, lemon juice, cayenne pepper, kosher salt, freshly ground pepper, canola oil, sausage, onion, green bell pepper, garlic, flour, tomato, chicken, scallion, kosher salt, fries, crayfish

Taken from www.foodandwine.com/recipes/louisiana-cheese-fries-crayfish-and-gravy (may not work)