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These Louisiana voodoo fries are my homemade take on the Wingstop favorite, with crispy Cajun-seasoned fries, warm cheese sauce and ranch drizzled over the top. The combination of spicy fries, creamy cheese and cool ranch is what makes them so good. I use frozen fries to keep things easy, then make the cheese sauce from scratch with cheddar and pepper jack. Add jalapeños, bacon or green onions if you want to load them up even more.
Why You’ll Love It
These Wingstop-inspired Louisiana voodoo fries pile Cajun-seasoned fries with homemade cheese sauce and cool ranch for an easy version you can make at home.
It’s all about the toppings: The fries are good on their own, but once you add warm cheese sauce and that cool ranch drizzle, they become something completely different.
A little spicy, but not too much: Cajun seasoning and pepper jack give these some heat, while the ranch cools everything down. I like that you can easily turn the heat up with jalapeños or hot sauce.
Frozen fries work really well: This is one time I’m happy to start with a bag of frozen fries. Get them really crisp and spend your time making the cheese sauce instead.
Load them up your way: Bacon, green onions and jalapeños are my picks, but you can keep them closer to the Wingstop-inspired version or pile on whatever sounds good.
Love crispy fries? You might also like breakfast fries, truffle nacho loaded fries, parmesan truffle polenta fries, or this classic Canadian poutine recipe.
Wingstop Louisiana Voodoo Fries Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
French fries: I use frozen fries here because they’re convenient and you can get them really crisp before adding the toppings. Choose a fairly sturdy fry that can hold up under the cheese sauce and ranch.
Cajun seasoning: This seasons the fries and brings the Louisiana-style heat. Cajun blends vary quite a bit in salt and spice, so taste yours before using the full amount.
Cheddar and pepper jack: Cheddar gives the sauce its cheesy flavor while pepper jack adds some heat. I recommend shredding the cheese yourself because it melts more smoothly into the sauce.
Ranch dressing: The cool ranch against the warm, spicy fries and cheese sauce is an important part of the combination, so I wouldn’t skip it.
Optional toppings: I like sliced jalapeños, bacon and green onions. Hot sauce is another good addition if you want more heat.
How to Make Wingstop Voodoo Fries
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook the fries: Bake, air fry or deep fry the frozen fries according to the package directions until really crisp.
Season the fries: Toss the hot fries with Cajun seasoning as soon as they’re cooked so the seasoning sticks.
Start the cheese sauce: Melt the butter in a saucepan, whisk in the flour and cook for 1 to 2 minutes.
Finish the sauce: Slowly whisk in the milk and cook until thickened. Remove from the heat and stir in the cheddar and pepper jack until smooth.
Load up the fries: Transfer the fries to a warmed platter and drizzle with cheese sauce and ranch.
Add the toppings: Finish with jalapeños, bacon, green onions or hot sauce and serve right away.
Substitutions and Variations
Adjust the heat: Use a mild Cajun seasoning and skip the jalapeños for less heat. For hotter fries, add sliced jalapeños, cayenne or your favorite hot sauce.
Change the cheese: Monterey Jack can replace the pepper jack if you want a milder cheese sauce.
Add bacon: Crispy crumbled bacon is one of my favorite additions when I want to really load these up.
Add green onions: Sprinkle sliced green onions over the fries just before serving for a little freshness against all that cheese and ranch.
Another dressing: Not a fan of creamy ranch dressing? Try blue cheese dressing instead or, for some spice, homemade spicy mayo!
Serving Suggestions
As an appetizer: Pair this voodoo fries Wingstop copycat with other snacks like million dollar deviled eggs, crispy onion rings and crab cake egg rolls. Add a mango bubble tea for a tasty lunch.
As a side dish: Enjoy the voodoo fries with a smoked tomahawk steak, halibut or grilled chicken as a main dish or pair them with a strawberry salad.
How to Store
Store: These fries are definitely best right after they’re assembled. If you expect leftovers, keep the fries, cheese sauce and ranch separate and refrigerate them in airtight containers for up to 3 days.
Reheat: Reheat the fries in the air fryer or oven until hot and crisp. Warm the cheese sauce gently on the stovetop, adding a splash of milk if it has thickened, then assemble the fries again.
Freeze: I don’t recommend freezing assembled voodoo fries. The fries and toppings won’t have the same texture once thawed.
Top Tips
Get the fries really crisp: They’re about to be covered in cheese sauce and ranch, so I cook them a little on the crisp side. That gives them a much better chance of holding up under all those toppings.
Season while they’re hot: Toss the Cajun seasoning with the fries as soon as they come out of the oven, fryer or air fryer so it sticks well.
Shred your own cheese: Freshly shredded cheese melts more smoothly into the sauce. Pre-shredded cheese can sometimes give you a grainier result.
Take the sauce off the heat: Once the milk mixture has thickened, remove the pan from the heat before stirring in the cheese. This helps keep the cheese sauce smooth rather than oily or grainy.
Don’t assemble them early: Have everything ready and add the cheese sauce and ranch just before serving. Once the sauces go on, the fries will start losing their crispness.
Louisiana Voodoo Fries FAQs
They have some heat from the Cajun seasoning and pepper jack, but the ranch helps balance it. Cajun seasoning blends vary, so taste yours first and adjust the amount if you’re sensitive to spice. You can also use Monterey Jack instead of pepper jack for a milder version.
Yes. Make the cheese sauce ahead and refrigerate it in an airtight container. Reheat it gently in a saucepan over low heat, stirring often. If it’s too thick, whisk in a small splash of milk until it’s smooth again.
Copycat Wingstop Voodoo Fries Recipe
Louisiana Voodoo Fries
Equipment
- Saucepan Medium
Ingredients
For the French Fries:
- 1 Package French fries, frozen
- 2 Tablespoons Cajun seasoning, or to taste
- ranch dressing, to serve
For the Cheese Sauce:
- 3 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 1 Cup milk
- 1 Cup cheddar cheese, shredded
- 1 Cup pepper jack cheese, shredded
- chili powder, optional
Optional Toppings:
- jalapeños, sliced
- bacon bits
- green onions, sliced
- hot sauce
Instructions
Cook the Fries:
- Prepare the frozen French fries according to the package instructions — bake, air fry, or deep fry until crispy.
- Sprinkle the hot fries with Cajun seasoning, starting with less and adding more to taste, then toss to coat evenly.
Make the Cheese Sauce:
- Make the sauce while the fries are cooking. In a medium saucepan, melt the butter over a medium heat.
- Whisk in the flour and cook for 1 to 2 minutes until the flour mixture (roux) turns golden and bubbly.
- Slowly whisk in the milk, stirring constantly to avoid lumps.
- Cook until the mixture thickens, 3 to 5 minutes.
- Remove the saucepan from the heat. Add the shredded cheddar and pepper jack a handful at a time, stirring until melted and smooth.
- For extra heat, sprinkle in a bit of chili powder, if liked.
Assemble the Dish:
- Transfer the seasoned fries onto a warmed serving platter.
- Drizzle the warm cheese sauce generously over them.
- Drizzle the ranch over the cheese sauce or serve on the side for dipping.
- Serve immediately with your preferred toppings.
Notes
Season while they’re hot: Toss the Cajun seasoning with the fries as soon as they come out of the oven, fryer or air fryer so it sticks well.
Shred your own cheese: Freshly shredded cheese melts more smoothly into the sauce. Pre-shredded cheese can sometimes give you a grainier result.
Take the sauce off the heat: Once the milk mixture has thickened, remove the pan from the heat before stirring in the cheese. This helps keep the cheese sauce smooth rather than oily or grainy.
Don’t assemble them early: Have everything ready and add the cheese sauce and ranch just before serving. Once the sauces go on, the fries will start losing their crispness.
Nutrition
If you’ve had Louisiana voodoo fries at Wingstop, this homemade version gives you the same idea with crispy Cajun fries, warm cheese sauce and cool ranch. I like adding bacon, green onions and jalapeños when I want them really loaded. Just have everything ready before you assemble them because these are definitely fries you want to eat while they’re hot and crisp.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
