Cajun Mini Pizza Poutine adds a twist to traditional Poutine by using potato slices as appetizer-sized mini pizza “crusts” and tops them with chopped andouille sausage, red and green bell peppers, pepper jack cheese and Cajun gravy.
Are you familiar with Poutine? It is a Canadian dish, originating in Quebec, and typically made with French fries, cheese curds, and a light brown gravy. I had poutine for the first time last year in Calgary. It was a treat because that is not typically a dish you will find in Texas. I had heard other bloggers rave about the Chicken and Waffles Poutine that Idaho® potatoes served at the Food Wine Conference last year, and can’t wait to also make that.
I am looking forward to this year’s Food Wine conference because Idaho® potatoes is having a Poutine contest and the winner has a chance to win one of the following prizes:
- 1st Prize — $500 + Food Wine Conference ticket
- 2nd Prize — $200 + Food Wine Conference ticket
- 3rd Prize — $100 + Food Wine Conference ticket
How cool is that? I was so excited to be one of the 20 bloggers invited to share my Cajun Mini Pizza Poutine with you. I think it is a winning recipe! I hope you think so too.
Since we have a large Cajun influence here in Southeast Texas, I decided to add some spicy Cajun flair to the typical poutine dish and made Cajun Mini Pizza Poutine for my entry into the contest. Instead of French fries, I used potato slices as bite-sized pizza crusts and topped them with chopped andouille sausage, onions, red and green bell peppers, pepper jack cheese, and drizzled them with Cajun gravy. The result is a fantastic bite-sized appetizer with a delicious kick.
It is easy to make the Cajun Mini Pizza Poutine. Start by slicing the Idaho® potatoes and seasoning them with Cajun seasoning. Bake them for about 10 minutes, and turn and cook for another 10 minutes.
While the potatoes are baking, in a skillet on top of the stove, cook the chopped andouille sausage, onions, and red and green bell peppers.
Once the seasoned, sliced potatoes are cooked, pull them out of the oven.
Top the cooked potato slices with the andouille sausage, vegetables, and cheddar and pepper jack cheeses.
Pop the Cajun Mini Pizza Poutine in the oven again for a couple of minutes to heat up and melt the cheese.
While the Cajun Mini Pizza Poutine is in the oven, make the Cajun gravy on top of the stove.
Then drizzle the hot Cajun gravy over the Cajun Mini Pizza Poutine that came out of the oven and serve hot.
Serve these delicious Cajun Mini Pizza Poutine hot, and get one quick because these little bites of potatoes, Cajun gravy, sausage, and cheese will go fast!
What poutine recipe will you make?
If you like this recipe, be sure to follow me on:
Cajun Mini Pizza Poutine #SundaySupper
- 6 medium Idaho Potatoes cut in about 1/4-inch thick slices
- Cooking spray
- salt and pepper to taste adjust salt based on amount of salt in Cajun seasoning
- 1 teaspoon Cajun seasoning adjust amount to taste
- 1 tablespoon olive oil
- 1 green bell pepper chopped
- 1 red sweet pepper chopped
- 4 cooked andouille sausage links chopped
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 1/2 cup Cajun Gravy see recipe below
- Preheat oven to 425 degrees F. Cover a baking sheet with aluminum foil.
- Spray potato slices with cooking spray and sprinkle both sides with salt, pepper and Cajun seasoning. (Please note that you may need to reduce the amount of salt or eliminate it altogether, depending on the amount of salt in the Cajun seasoning you use.)
- Place the seasoned potato slices on the foil covered baking sheet and cook for about 10 minutes. Turn and bake for another 10 minutes.
- Remove potatoes from oven and set aside.
- Meanwhile, in a large skillet over medium heat, add olive oil. When oil is hot, add the chopped onions and red and green peppers. Cook for about 5 minutes or until onions and peppers are soft. Add the chopped cooked andouille sausage and cook for about another 5 minutes until sausage is hot.
- When the potatoes come out of the oven, add a tablespoon or so of the cooked vegetables on top of each potato slice and sprinkle each with about a teaspoon each of cheddar and pepper jack cheese.
- Place these back in the oven for just a couple of minutes just to melt the cheese.
- Top with Cajun gravy and serve.
- In a deep skillet, add butter and olive oil and cook over low heat until butter is melted and oil is hot. Stir in the flour and continue stirring until it makes a golden paste. Sprinkle in the black pepper and cajun seasoning. Add the chicken broth and continue stirring. Stir in the milk. Stir the Worcestershire and hot pepper and continue stirring until everything is thoroughly mixed and the gravy thickens.
- Drizzle over the Cajun Mini Pizza Poutine slices just before serving. Enjoy!
To ensure a delicious appetizer, I use the highest quality and freshest ingredients I can find. This includes buying the best andouille sausage, cheddar and pepper jack cheeses, vegetables, and potatoes. That means I look for the “Grown In Idaho” seal on Idaho® potatoes. Idaho’s unique growing season of warm days and cool nights, water straight from the mountains, and rich volcanic soil give Idaho® potatoes their exceptional texture and taste.
Be sure to check out Idaho® potatoes website and follow them on social media for more great recipes.
- website: https://idahopotato.com/
- Facebook: https://www.facebook.com/famousidahopotatoes
- Twitter: https://twitter.com/idahopotato
- Instagram: https://www.instagram.com/idahopotatoes
- Pinterest: https://www.pinterest.com/idahopotato/
Disclaimer: This post is sponsored by the Idaho Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are those of the individual bloggers.