“Cajun fries” are french fried potatoes with Cajun seasoning. “Cajun fries” are cited in print from at least 1969, but became nationally known in the 1980s, when Cajun food became popular. The New Orleans-themed fast food restaurant Popeyes offers “Cajun battered fries” and Bojangles’ offers “seasoned fries.” The Louisiana and Gulf Coast specialty is now available throughout the country from these two popular restaurant chains.
The “Cajun seasoning” on the fries can include such ingredients as paprika, oregano, garlic powder, black pepper, cayenne and chili powder.
Bayou Cajun Fries
by the Editors of Easy Home Cooking Magazine
Yield: Makes 2 servings
1 (6-ounce) baking potato, scrubbed
Vegetable cooking spray
1/2 teaspoon extra virgin olive oil
1/4 teaspoon paprika
1/4 teaspoon Cajun seasoning
1/8 teaspoons salt
1. Preheat oven 475°F.
2. To make fries, cut potato in 1/4-inch slices lengthwise, then cut each slice in 1/4-inch wide strips.
3. Coat a nonstick baking sheet with cooking spray. Place potatoes on sheet; drizzle with oil and sprinkle with paprika. Toss gently to coat.
4. Arrange potato strips in a single layer with a small amount of space between each strip. Bake 5 minutes, stir and bake 5 minutes more or until tender when pierced with a fork and golden brown.
5. Remove fries from oven and immediately sprinkle with Cajun seasoning and salt. Toss gently to coat.
HOT CAJUN FRIES
4 baking potatoes
1 lg. chopped onion
1 chopped green pepper
2 tbsp. minced fresh jalapeno peppers
1 clove minced garlic
1/2 c. chopped celery
3/4 c. vegetable oil
1/3 c. flour
2 tsp. cajun seasoning
1 1/2 c. beef stock vegetable oil for frying
2 tbsp. cajun seasoning
Peel potatoes and cut into thin, long strips. Place in a bowl of ice water. For cajun sauce: Saute onion, peppers, garlic and celery in vegetable oil (preferably peanut oil). When vegetables are tender, whisk in flour and 2 teaspoons cajun seasoning. Gradually whisk in beef stock and cook until thick and smooth. Cool and reserve sauce for hot fries. Drain potatoes. Heat vegetable oil (preferably peanut oil) in deep fryer or in a heavy, 4 quart saucepan to 375 degrees. Place fries in a fryer basket and fry until golden brown, about 5 minutes. Drain on paper towels, sprinkle with 2 tablespoons cajun seasoning, and serve with heated cajun sauce.
Making good cajun fries?
Do you have easy recipes on cajun fries and cajun fried chicken. Easy recipes please!!!
Best Answer - Chosen by Asker
Cajun Style Oven Fries:
40 min 10 min prep
4 medium potatoes
1/4 teaspoon oregano
1/4 teaspoon thyme
1 teaspoon paprika
1/8 teaspoon cayenne (or to taste)
1/8 teaspoon black pepper
1/4 teaspoon sugar
1/4 teaspoon cumin
1/2 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon Tabasco sauce
1 tablespoon vegetable oil
1. Preheat oven to 400 degrees F.
2. In a small bowl, combine oregano, thyme, paprika, cayenne, black pepper, sugar, cumin, salt, garlic powder, onion powder, Tabasco sauce, and oil; mix well into a paste.
3. Line a large baking sheet with aluminum foil; pour a small amount of oil onto foil and spread with a paper towel.
4. Peel potatoes and slice into french fry shapes.
5. Place fries in a plastic bag with paste and work paste onto fries; alternatively you can do this in a bowl, but the bag method is easier.
6. Place fries on lined baking sheet, trying not to let edges touch.
7. Bake in preheated oven for approximately 30-35 minutes (your time may vary with the size fry you cut); turn once during cooking to brown underside.
Cajun fries are just fries with Cajun seasoning sprinkled on them. You can put the fresh, slightly drained fries in a pot or bowl and shake them around while you add the seasoning. That’s how the restaurants do ‘em. Putting the seasoning on before frying would quickly trash the fryer oil.
Monsters Inc. Cajun Fries recipe:
* 2 pounds russet potatoes, cut into fries
* 1 cup corn flour
* 2 tablespoons cornmeal
* 2 tablespoons Cajun seasoning
* 1 quart oil for deep frying
* salt to taste
1. Place cut potatoes into a large bowl of cold water. Soak for 10 minutes. In a large resealable plastic bag, combine the corn flour, corn meal, and Cajun seasoning. Shake the bag to blend. Drain the potatoes, but leave them wet. Place the fries in the plastic bag with the seasoning, and shake to coat.
2. Heat the oil in a deep-fryer to 375 degrees F (190 degrees C).
3. Cook fries in hot oil for 7 to 10 minutes, or until golden brown. Remove from the fryer to paper towels to drain. Season with a small amount of salt.
Hit the store for some Tony Chachare’s Cajun Seasoning and some Crystal Hot Sauce. Sprinkle the Tony’s on your fries instead of salt, perfect! Marinate your chicken in some Crystal before you bread and fry it, and add some Tony’s to the mix.
CAJUN BATTERED FRIES
FRENCH FRIES: POTATOES, VEGETABLE OIL (MAY CONTAIN ONE OR MORE OF THE FOLLOWING: CANOLA OIL, SOYBEAN OIL, COTTONSEED OIL, SUNFLOWER OIL, CORN OIL), BLEACHED ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), FOOD STARCH MODIFIED, YELLOW CORN MEAL, SALT, SPICES, PAPRIKA, DEHYDRATED GARLIC, LEAVENING (SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE), MONOSODIUM GLUTAMATE, DEHYDRATED WORCESTERSHIRE SAUCE (MOLASSES, VINEGAR, CORN SYRUP, SALT, CARAMEL COLOR, GARLIC, SUCROSE, SPICES, TAMARIND, NATURAL FLAVOR, MALTODEXTRIN), SUGAR, DISODIUM DIHYDROGEN PYROPHOSPHATE (TO PRESERVE NATURAL COLOR). CONTAINS: WHEAT, SOY, MSG
14 December 1969, Dallas (TX) Morning News, “Catfish Farming Booms” by Rosalie McGinnis, pg. 11B, col. 3:
Gulf shrimp, gumbo, hush puppies and Cajun fries will also be served in the 52-seat dining area and in take-home packs.
(Dallas-based Catfish Joe’s restaurant.—ed.)
2 December 1978, Fort Worth (TX) Star-Telegram, pg. 4E, col. 2 ad:
with choice of okra, dirty rice or Cajun fries
(Gumbo Pot Restaurant.—ed.)
25 December 1979, The Times-Picayune (New Orleans, LA), sec. 3, pg. 2, col. 4 ad:
BAKED CAJUN FRIES
(Sheraton Inn, New Orleans International Airport.—ed.)
13 February 1981, Town Talk (Alexandria-Pineville, LA), pg. B-7, col. 1 ad:
Served with Cajun Fries
(Coleman’s Catfish Cabin.—ed.)
7 February 1986, St. Petersburg (FL) Times, “Fat Jacque’s cafe attracts a crowd” by Ruth Gray, pg. 12D, col. 3:
(Fat Jacque’s Cajun Cafe.—ed.)
... Cajun fries, ...
9 March 1986, Tampa (FL) Tribune and Times, pg. ? ad:
...new seasoned fries…
9 April 1987, Miami (FL) Herald, pg. 1A:
...baked goods almost too sinfully rich to eat in public; lemonade by the bucket; spicy Cajun fries; shark kebab; and Kentucky bourbon burgers.
27 June 1989, Chicago (IL) Sun-Times, pg. 13:
JIMMIE G’S (67): Rib tips; chicken wings; hot links; Cajun fries.
20 January 1990, Paris (TX) News, pg. 3, col. 5 ad:
CAJUN BATTERED FRIES
The lid is off Popeyes’
New Cajun Battered Fries!
Pick up an order and try the unique, zesty flavor of popeye’s newest side dish…
Google Groups: rec.food.recipes
Date: 11 Mar 91 21:04:41 GMT
Local: Mon, Mar 11 1991 5:04 pm
Subject: REQUEST: Cajun Fries
I am looking for a recipe for the “Cajun fries” that I have seen in fast-food places and a few restaurants. They are spicy (chili powder?). Any idea about what spices to use, and how much?
Google Groups: rec.food.cooking
Date: 19 Mar 91 16:08:37 GMT
Local: Tues, Mar 19 1991 12:08 pm
Subject: Re: REQUEST: Cajun Fries
Well….in Cajun country we don’t have “Cajun Fries,” we just sprinkle cayenne pepper on our french fries along with some salt. But, if what you are referring to are those french fries they call “Cajun Fries” cause they put the generic “Cajun seasoning” on them….. Well, I have an idea how you can make them:
Suggested procedure #1:
Ingredients—potatoes, cut into desired shape/size for FF Cajun seasoning mix (either buy in the store or mix some cayenne pepper, white pepper, black pepper, onion powder, garlic powder, and a bit of dried thyme & dried oregano, maybe a bit of salt) salt
Method—Deep-fry potatoes until they reach desired color and doneness (amount of time depends on whether you are using fresh potatoes or frozen fries, and size of the fries). Remove to plate lined with paper towels for a brief time, then sprinkle with salt & Cajun seasoning.
Suggested procedure #2:
Ingredients—same as above PLUS flour
Method -For about 1 cup flour, mix in 3-4 T of the Cajun seasoning mixture, along with some salt (to your taste). Roll the potato pieces in the flour mixture then fry. Drain. Adjust seasonings (add more salt, pepper, cayenne pepper, or if you prefer, more Cajun seasoning).
Google Groups: rec.food.cooking
Date: 19 Mar 91 19:04:16 GMT
Local: Tues, Mar 19 1991 3:04 pm
Subject: Re: REQUEST: Cajun Fries
I tried to duplicate the fries served at Popeye’s Fried Chicken. This is what I came up with. The texture and look is almost exact but the flavor is not quite the same. Give it a try and please post any additions, changes, or ideas that you come up with.
1 12 OZ. CAN OF BEER
3/4 CUP FLOUR
3/4 CUP CORN STARCH
1 1/2 TSP. BAKING POWDER
1 TBSP. GARLIC POWDER
1 TSP. SALT
1 TBSP. CHILI POWDER
CAYENNE TO TASTE
BLACK PEPPER TO TASTE
MIX ALL INGREDIENTS IN A BOWL. BAKE POTATOES AT 350 FOR ABOUT AN HOUR AND LET THEM COOL. CUT POTATOES INTO STIPS (FRENCH FRY SHAPE) AND DIP THEM INTO THE BATTER. FILL DEEP FRYING PAN ABOUT 1 1/2 IN DEEP OF VEGETABLE SHORTENING AND GET IT HOT. PUT BATTER COATED FRIES INTO THE SHORTENING AND COOK ABOUT 3-4 MINUTES UNTIL GOLDEN BROWN. YOU CAN DO THE SAME FOR ONION RINGS. MIGHT BE GOOD ON FISH OR CHICKEN TOO.
TRY DIFFERENT CAJUN SPICES TO GET DIFFERENT FLAVORS. THIS IS CLOSE BUT NOT THE EXACT FLAVOR.
5 March 2004, Elyria (OH) Chronicle-Telegram, “Popeyes gives shrimp a Cajun twist” by Ken Hoffman, pg. 12, col. 5:
Cajun fries are kicked up with salt and cayenne pepper. I like ‘em spicy.