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Cajun Tater Drum Poutine

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Prep Method: Fried


AppetizerSide DishSnack

Prep Time

25 Mins

Cook Time

50 Mins


Serves 24 (1/4 cup per serving)



Tater Drums

  • 6 pounds Tater Drums, IQF
  • 24 ounces White Cheddar Cheese Curds
  • 6 cups Cajun Crawfish Poutine Gravy (recipe below)

Cajun Crawfish Gravy

  • 1/3 cup Olive Oil
  • 3/4 cup Yellow Pepper, Diced
  • 3/4 cup Red Pepper, Diced
  • 3/4 cup Green Pepper, Diced
  • 3/4 cup Yellow Onion, Diced
  • 1/3 cup Potato Flour
  • 6 cloves Garlic, Fresh (minced)
  • 9 cups Chicken Stock
  • 6 each Bay Leaf
  • 1/3 cup Worcestershire
  • 1/3 cup Creole seasoning
  • 12 ounces Crawfish Tails, Peeled (finely chopped)
  • 1/4 cup Parsley
  • 1/3 cup Butter, Unsalted


Tater Tots

  1. Deep fry tater tots at 350°F for 4 minutes.
  2. Ladle 3 cups of the gravy into the serving pan. Place tots on top of gravy and arrange 12 ounces of cheese curds on top of the tots.
  3. Broil for 1 minute or until the curds become melted and golden.
  4. Garnish with a drizzle of remaining gravy and cheese curds

Cajun Crawfish Gravy

  1. Saute the vegetables and garlic in oil over medium heat until translucent.
  2. Add the flour and stir vigorously for 5 minutes or until golden brown.
  3. Add the crawfish and bay leaf followed by the seasoning. Slowly stir in the chicken stock and Worcestershire sauce.
  4. Reduce by half and then mount the butter and parsley at the very end.
  5. Hot hold for service.


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