Pimento Cheese
1 red bell pepper
1 jalapeño
1 pound white cheddar cheese (3 /4 cups shredded)
¼ cup mayonnaise
2 tablespoons sour cream
½ tablespoon cilantro (chopped)
½ tablespoon lemon juice (freshly squeezed)
⅛ teaspoon cayenne pepper
Kosher salt
Freshly ground pepper

Andouille Gravy
1 tablespoon canola oil
½ pound andouille sausage (cut into 1/4-inch dice)
¾ cup onion (finely chopped)
⅓ cup green bell pepper (finely chopped)
½ tablespoon garlic (minced)
1 tablespoon all-purpose flour
¼ cup tomato (chopped)
1 ½ cups chicken stock
¼ cup scallion (thinly sliced)
Kosher salt

Poutine
4 cups french fries (cooked)
½ pound crayfish tails, jumbo lump crabmeat or chopped shrimp (cooked and shelled)

Make the Pimento Cheese
Step 1
Roast the red pepper and jalapeño directly over a gas flame or under a preheated broiler, turning, until charred all over. Transfer the red pepper and jalapeño to a large bowl, cover tightly with plastic and let cool for 15 minutes. Peel, seed and stem the red pepper and jalapeño, then cut them into 1/4-inch dice.

Step 2
In a large bowl, mix half of the red pepper with half of the jalapeño; reserve the rest for another use. Add the cheese, mayonnaise, sour cream, cilantro, lemon juice and cayenne to the bowl and mix well; season with salt and pepper. Chill for at least 2 hours.

Meanwhile, Make the Gravy
Step 3
In a medium cast-iron skillet, heat the oil. Add the andouille and cook over moderate heat, stirring, until the fat is rendered and the sausage is crispy, 8 minutes. Add the onion and cook, stirring, until translucent, 3 minutes. Stir in the green pepper and garlic and cook, stirring, until the garlic is fragrant, 2 minutes. Sprinkle in the flour and stir until incorporated; add the tomato and cook over moderately low heat, stirring, until it starts to break down, 3 minutes. Add the stock and bring to a simmer; cook until the gravy is thick enough to coat the back of a spoon, 5 minutes. Stir in the scallions and season with salt.

Make the Poutine
Step 4
Preheat the oven to 450°. Spread the french fries on a heatproof serving platter. Spoon the gravy all over the fries and top with the crayfish. Dollop 1 cup of the pimento cheese all over the fries; reserve the rest for another use. Bake the poutine for about 5 minutes, until the cheese is bubbly and melted. Serve immediately.