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1
Make the Pimento Cheese Roast the red pepper and jalapeno directly over a gas flame or under a preheated broiler, turning, until charred all over.
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2
Transfer the red pepper and jalapeno to a large bowl, cover tightly with plastic and let cool for 15 minutes.
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3
Peel, seed and stem the red pepper and jalapeno, then cut them into 1/4-inch dice.
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4
Make the Pimento Cheese In a large bowl, mix half of the red pepper with half of the jalapeno; reserve the rest for another use.
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5
Add the cheese, mayonnaise, sour cream, cilantro, lemon juice and cayenne to the bowl and mix well; season with salt and pepper.
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6
Chill for at least 2 hours.
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7
Meanwhile, Make the Gravy In a medium cast-iron skillet, heat the oil.
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8
Add the andouille and cook over moderate heat, stirring, until the fat is rendered and the sausage is crispy, 8 minutes.
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9
Add the onion and cook, stirring, until translucent, 3 minutes.
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10
Stir in the green pepper and garlic and cook, stirring, until the garlic is fragrant, 2 minutes.
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11
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.
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12
Add the stock and bring to a simmer; cook until the gravy is thick enough to coat the back of a spoon, 5 minutes.
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13
Stir in the scallions and season with salt.
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14
Make the Poutine Preheat the oven to 450.
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15
Spread the french fries on a heatproof serving platter.
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16
Spoon the gravy all over the fries and top with the crayfish.
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17
Dollop 1 cup of the pimento cheese all over the fries; reserve the rest for another use.
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18
Bake the poutine for about 5 minutes, until the cheese is bubbly and melted.
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19
Serve immediately.
