Louisiana Voodoo Fries

Louisiana Voodoo Fries are the kind of loaded fries that make you stop mid-bite and just smile. I first made these at home after craving Wingstop’s version one too many times, and this copycat recipe hits every single note. Crispy fries, creamy cheese sauce, cool ranch, and that bold Cajun kick. it is everything you want in one addictive bite.

The first time I made Louisiana Voodoo Fries on a Friday night, my kitchen smelled like a Southern cookout. I needed something crowd-pleasing, fast, and fun. that is exactly what this recipe delivers. The homemade Cajun seasoning brings that smoky, spicy depth, while the white cheddar sauce ties everything together in the creamiest way. Whether you are feeding a game day crowd or just treating yourself, these fries never disappoint.

What You Need to Build These Loaded Louisiana Voodoo Fries

I always keep frozen fries on hand for recipes like this. they save time and still get beautifully crispy. Pro tip: use a waffle or crinkle cut for extra sauce-catching surface area. freshly shredded cheese is a must here for the smoothest sauce possible.

For the Fries:

• 1 bag (32 oz) frozen french fries, your preferred cut (crinkle or waffle cut recommended)
• Oil for frying, canola or vegetable oil, enough to fill your pot about 3 inches deep

For the Cajun Seasoning:

• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1-2 teaspoons cayenne pepper (start with 1 teaspoon and add more to taste)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Cheese Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk (I prefer whole milk here. it makes the sauce noticeably richer and creamier than low-fat milk)
• 1 cup white cheddar cheese, freshly shredded from the block (pre-shredded bags contain anti-caking starch that prevents smooth melting)

For Topping:

• 1/2 cup ranch dressing, your favorite brand or homemade
• 2 green onions, thinly sliced

How to Make Louisiana Voodoo Fries Step by Step

I recommend mixing the Cajun seasoning and getting the cheese sauce started before the fries hit the oil. that way everything finishes at the same time and you are assembling hot fries with warm sauce.

Step 1: Combine 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1-2 teaspoons cayenne, 1 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl. Stir until fully blended and set aside.

Step 2: Pour oil into a deep fryer or large heavy-bottomed pot to a depth of about 3 inches. Heat to 350 degrees F (175 degrees C). Use a thermometer if possible. oil that is too cool will soak into the fries instead of crisping them. Fry frozen fries in small batches without crowding, about 4-6 minutes per batch until deep golden and crispy. Drain on a wire rack (better than paper towels for staying crisp) and season immediately with a pinch of salt. For the oven method, spread fries in a single layer on a baking sheet and bake at 425 degrees F for 25-30 minutes, flipping once halfway through.

Step 3: While fries cook, melt 2 tablespoons butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 full minute, stirring constantly. You are looking for a light golden color with a faint nutty smell. this step cooks out the raw flour taste.

Step 4: Slowly pour in the milk a little at a time while whisking constantly. Do not rush this step or lumps will form. Keep cooking and whisking over medium heat until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes.

Step 5: Pull the saucepan off the heat completely before adding the cheese. Stir in the freshly shredded white cheddar until fully melted and silky smooth. Removing from heat prevents the cheese proteins from seizing and turning the sauce greasy. If the sauce thickens up too much, stir in a splash of warm milk to loosen it.

Step 6: Arrange the hot crispy fries on a large serving platter or wide bowl.

Step 7: Drizzle the warm cheese sauce evenly over the fries while both are still hot.

Step 8: Follow with a generous drizzle of ranch dressing over the cheese sauce.

Step 9: Sprinkle the Cajun seasoning all over the top. be bold with it. that seasoning is the whole personality of these Louisiana Voodoo Fries.

Step 10: Scatter sliced green onions over everything and serve immediately before the fries lose their crunch.

Best Ways to Serve Your Louisiana Voodoo Fries

These fries hold their own as a side or steal the show as an appetizer. they pair best with bold, saucy mains that match their Southern energy.

Classic Chicken Wings: The most natural pairing for Louisiana Voodoo Fries. buffalo, lemon pepper, or honey garlic wings alongside these fries keeps the full Southern spread going and every bite is a flavor hit.

Smash Burgers: A juicy smash burger with pickles and special sauce is a perfect match. the richness of the burger plays off the creamy ranch and cheese sauce on the fries in the best way.

Pulled Pork Sandwiches: Smoky, tender pulled pork on a brioche bun alongside these Cajun fries is a game day dream. the slight sweetness of the pork cuts through the cayenne heat beautifully.

Crispy Fried Chicken Tenders: Serve tenders alongside and let guests dip into the leftover cheese sauce or ranch. it turns the whole plate into a loaded Southern experience.

Crumbled Bacon Topping: Toss cooked, crumbled bacon directly over the fries right before serving for a salty, smoky crunch that takes these Louisiana Voodoo Fries to the next level.

More Loaded Recipes to Round Out Your Spread

These Louisiana Voodoo Fries were made to share, and they fit perfectly alongside other bold, loaded recipes that bring the same crowd-pleasing energy. For the ultimate game day spread, pair them with crispy Cowboy Butter Chicken Bites or spicy Garlic Parmesan Chicken Bites for a full finger-food feast that disappears fast.

If you love that bold Cajun flavor profile, the Easy Cajun Potato Soup uses the same smoky seasoning base in a completely different and comforting format. For something equally satisfying but with a different texture, the Loaded Potato Taco Bowl brings that same loaded, hearty appeal in a fresh bowl format that is just as fun to build and serve.

How to Store and Reheat Louisiana Voodoo Fries

Louisiana Voodoo Fries are genuinely at their peak right after assembly, while the fries are still crispy and the cheese sauce is warm. If you have leftovers, store the fries and toppings separately in airtight containers in the refrigerator for up to 2 days. storing them together will result in soggy fries.

To reheat, spread plain fries on a baking sheet and bake at 400 degrees F for 8-10 minutes, or use an air fryer at 375 degrees F for 5-6 minutes until crispy again. Rewarm the cheese sauce separately in a small saucepan over low heat with a splash of milk stirred in to restore the creamy texture. Reassemble with fresh toppings for the best result.

Pro tip: Make a double batch of the Cajun seasoning and store the extra in a sealed spice jar. it keeps for up to 3 months and works great on roasted potatoes, grilled corn, air fryer chicken, and even popcorn.

Your Questions About Louisiana Voodoo Fries Answered

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