Louisiana Voodoo Fries (Wingstop Copycat)

If you've ever had Wingstop's Louisiana Voodoo Fries, you already know they're dangerously addictive. If you haven’t, you’re in for a treat!

Crispy fries loaded with Cajun seasoning, smothered in a gooey cheese sauce, and drizzled with ranch dressing. Do I have your attention now?

Our copycat recipe brings all that flavor home in under 30 minutes, no takeout required. They’re perfect for game day, late-night cravings, or anytime you’ve got a craving that only Louisiana Voodoo Fries will satisfy.

To kick up the flavor to the delirious level, add a sprinkle of bacon bits on top of the cheesy layer. There’s no magic or Voodoo necessary to create this deliciousness, just simple ingredients.

Fries are a welcome addition to my dinner table any time of the year (or day, to be honest). Using an air fryer guarantees perfectly crisp French fries that you can never really get from takeout. Say goodbye to limp fries and say hello to deliciousness!

If you are looking for delicious dishes for game day, try our Buffalo Wings and Fried Chicken Sandwich recipes. They’re both finger-licking good!

Ingredients

Gather the ingredients to prepare our Louisiana Voodoo Fries recipe. Culinary professionals call this the “Mise en Place,” which means "everything in its Place."

Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.

Can I Make Adjustments to the Recipe?

I will always recommend using freshly grated cheese over bagged pre-shredded cheese. Preshredded cheese is treated with cellulose so it doesn’t clump together. Because of the cellulose, it doesn’t melt the way it should and it sauces, and it can become gritty. But if you’re short on time, you can use pre-shredded cheese.

We used Cheddar and Pepper Jack, but you can use jalapeno cheddar cheese if you are feeling particularly daring. If you want to mellow out some of the spice, just use cheddar cheese to make the sauce. You can also add cream cheese or velveta to make the sauce extra creamy.

Want to shake up the flavors? Swap out the Cajun seasoning for Jerk seasoning or Old Bay.

Recipe Variations

• Smoky Voodoo Fries: Add smoked gouda to your cheese sauce and a sprinkle of smoked paprika for depth.
• Creole Cream Sauce: Swap the cheese sauce for a spicy Creole cream sauce for a Louisiana restaurant-style upgrade.
• Seafood Twist: Top with blackened shrimp for a New Orleans bar snack vibe.
• BBQ Voodoo Fries: Drizzle with tangy BBQ sauce before ranch for a sweet-heat combo.
• Bacon Voodoo Fries: Add crispy bacon bits.
• Buffalo Voodoo Fries: Drizzle with buffalo sauce before ranch.
• Loaded Voodoo Fries: Top with pulled chicken or shredded beef.

How to Make Louisiana Voodoo Fries

Follow along with my simple step-by-step instructions to learn how to make Louisiana Voodoo fries in your home kitchen.

Cook the French fries according to package instructions in either an air fryer, oven, or deep fryer.

• Add the butter to a small sauce pot over medium heat.
• When the butter is fully melted, add flour to the pan and stir until the mixture is no longer clumpy.
• Let the butter-flour mixture (roux) cook over medium heat for 2-3 minutes. Don’t let it get dark or burn.
• Add the warm milk to the mixture.
• Whisk to combine, then reduce the heat to medium-low.
• Add the cheese to the pot.

• Whisk to fully incorporate the cheese and to get rid of any clumps. If the mixture is too thick, add a little more milk.
• When French Fries are finished cooking, place them onto a plate with a paper towel to drain.
• Place the French fries into a medium bowl and add the seasonings.
• Using tongs, lightly toss the French fries with the seasonings until well coated.

• Transfer the seasoned French fries to a serving plate.
• Drizzle ranch dressing and cheese sauce over the fries, then garnish with green onions.

Chef Tips

• Double-crisp fries: Fry or air-fry twice for that restaurant-style crunch that holds up under cheese and sauce.
• Layer like a pro: Instead of dumping toppings on top, layer fries, cheese, and ranch in two passes so every bite has flavor.
• Upgrade the ranch: Make a our buttermilk ranch with fresh herbs. It’s far more vibrant than bottled.
• Cheese choice: Blend sharp cheddar with a touch of Monterey Jack for creamy melt and bolder flavor.
• Heat control: Kick up the spice by adding cayenne to the Cajun seasoning or tone it down with paprika-heavy blends.

Next time you're craving Wingstop, skip the delivery and whip up these Louisiana Voodoo Fries at home. They're crispy, cheesy, spicy, and absolutely crave-worthy.

You might want to make a double batch, because there aren’t going to be any leftovers!

Serving Suggestions

• Serve in a cast-iron skillet or parchment-lined basket for that casual restaurant feel.
• Pair with a platter of Buffalo wings and ice-cold beer for the ultimate game day spread.
• Elevate presentation with chopped scallions, crumbled bacon, or even pickled jalapeños scattered on top.

How to Store and Reheat

Fries are always best fresh, but if you must store them, keep toppings separate from fries to prevent sogginess. They do not freeze well.

Re-crisp the fries in an air fryer or a 425-degree oven, then re-warm the cheese sauce on the stove before rebuilding.

Recipe FAQs

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