Southern Bayou Roadhouse Surf-and-Turf Loaded Fries

Southern comfort meets Cajun coastal flair in this bold, irresistible dish: Southern Bayou Roadhouse Surf-and-Turf Loaded Fries. This recipe brings together the best of land and sea with tender sirloin steak, juicy shrimp, smoky hand-cut fries, and a rich cheddar cheese sauce poured generously over the top. Inspired by roadhouse platters and Louisiana bayou flavors, these loaded fries make an unforgettable appetizer, shareable plate, or indulgent main dish for two to three people.

What sets this dish apart is the layering of textures and flavors: crisp fries seasoned with smoked paprika, buttery Cajun steak and shrimp, velvety cheese sauce, and crunchy fried onions. The green onions and optional hot sauce add brightness and heat, creating a perfect balance of richness and spice. Whether you’re hosting game night, craving something bold and comforting, or looking for a show-stopping treat, this surf-and-turf creation delivers big flavor with a Southern attitude.

Ingredients (Serves 2–3)

For the fries

• 4 large russet potatoes, cut into fries
• 3 tbsp vegetable oil
• Salt and black pepper, to taste
• 1 tsp smoked paprika

For the surf-and-turf toppings

• 1/2 lb sirloin steak, thinly sliced
• 1/4 lb shrimp, peeled and deveined
• 1 tbsp Cajun seasoning
• 1 tbsp butter
• 1 tsp garlic powder

For the cheese sauce

• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1 tsp flour
• 1/2 tsp paprika
• Salt and pepper, to taste

For garnish

• 2 green onions, sliced
• 1/4 cup crispy fried onions
• Hot sauce (optional)

Preparation Method

Part 1: The Fries

Step 1: Prepare the potatoes

Wash and peel the russet potatoes, then cut them into classic fry shapes—about 1/2-inch thick. Russet potatoes are ideal because of their high starch content, which creates crisp exteriors and fluffy centers.

Step 2: Toss with oil and seasoning

Place the fries in a large bowl and drizzle with vegetable oil. Add smoked paprika, salt, and black pepper. Toss until the potatoes are evenly coated.
The smoked paprika gives them a Southern barbecue aroma that sets the tone for the dish.

Step 3: Bake or air-fry

You can cook the fries using any method you prefer:

• Oven: Bake at 425°F (220°C) for 25–30 minutes, flipping halfway.
• Air fryer: Cook at 400°F (200°C) for 15–18 minutes, shaking the basket occasionally.

The goal is golden, crispy fries with deep flavor.

Part 2: The Surf-and-Turf Toppings

Step 1: Season the steak and shrimp

Place the thinly sliced sirloin steak in a bowl. Add the shrimp to the same bowl or season separately. Sprinkle Cajun seasoning and garlic powder over the proteins. Toss to coat evenly.
This Cajun blend is what gives the dish its signature bayou character—spicy, smoky, and savory.

Step 2: Cook the steak

Heat a large skillet over medium-high heat. Add the butter and allow it to melt.
Add the seasoned steak and sear for 1–2 minutes on each side until browned and cooked to your preferred doneness. Remove from the pan and set aside.

Step 3: Cook the shrimp

In the same skillet, add the shrimp. Cook for 2–3 minutes or until the shrimp turn pink and opaque. Remove from heat.
Cooking the steak and shrimp in the same pan allows all the Cajun spices and browned bits to build flavor.

Part 3: The Cheese Sauce

Step 1: Create the roux

In a small saucepan over medium heat, add the flour. Slowly pour in the milk while whisking constantly to prevent clumps.
Continue whisking until the mixture begins to thicken slightly.

Step 2: Add cheese and spices

Lower the heat and add the shredded cheddar cheese gradually, stirring until fully melted.
Add paprika, salt, and pepper to taste.
The sauce should be smooth, rich, and pourable—not too thick, not too runny.

Step 3: Adjust consistency

If the sauce becomes too thick, add a splash more milk. If it’s too thin, simmer briefly to thicken.

Assembling the Loaded Fries

Step 1: Layer the base

Spread the hot, crispy fries onto a serving platter or a cast-iron skillet for a rustic presentation.

Step 2: Add the surf-and-turf

Top the fries with the cooked steak and shrimp, distributing them evenly for a balanced bite in every forkful.

Step 3: Pour the cheese sauce

Drizzle the warm cheddar sauce generously over the fries and toppings. Allow it to cascade naturally—it’s meant to be indulgent.

Step 4: Garnish

Sprinkle sliced green onions and crispy fried onions over the top.
The fried onions add crunch and more Southern roadhouse character, while the green onions brighten the dish.

Step 5: Finish with heat

Drizzle hot sauce over the platter if you like extra spice. This adds a punchy contrast to the cheese and surf-and-turf richness.

Tips for Perfect Bayou-Style Loaded Fries

1. Choose the right potato

Russets give the best crisp-to-fluffy ratio. Avoid waxy potatoes, which tend to stay firm and do not crisp well.

2. Don’t skip the soaking (optional but recommended)

For extra-crispy fries, soak raw potato strips in cold water for 30 minutes, then dry thoroughly before seasoning. This removes excess starch.

3. Slice steak thinly

Thin slices ensure quick cooking and tender bites. If the steak is difficult to slice, partially freeze it for 20 minutes first.

4. Use fresh shrimp if possible

Fresh or high-quality frozen shrimp makes a noticeable difference in texture and flavor.

5. Keep the cheese sauce warm

If it thickens while assembling, simply whisk in a bit more milk over low heat.

6. Build as late as possible

To keep fries crisp, assemble the dish right before serving.

Frequently Asked Questions (FAQs)

Q1: Can I make this dish with frozen fries?

Yes, frozen fries work well if you’re short on time. Bake or air-fry them until crispy.

Q2: Can I substitute the steak?

Absolutely. You can use ribeye, flank steak, or even grilled chicken as a replacement.

Q3: Can I replace the shrimp with something else?

If you prefer a non-seafood version, use grilled sausage or extra steak instead.

Q4: Can I make the cheese sauce spicy?

Yes. Add cayenne pepper, jalapeños, or a dash of hot sauce to the sauce while it cooks.

Q5: What other toppings work well?

Try diced tomatoes, jalapeños, crispy bacon, or even sautéed peppers and onions.

Q6: How do I keep the fries crispy once topped?

Serve immediately and avoid piling on too much sauce in advance. Let guests add more sauce at the table.

Q7: Can this be turned into a party platter?

Absolutely—double or triple the ingredients and assemble on a large baking sheet for sharing.

Print

Conclusion

Southern Bayou Roadhouse Surf-and-Turf Loaded Fries is a bold, flavorful, and satisfying recipe that brings together the essence of Southern comfort food with the vibrant taste of Cajun cuisine. This dish combines the heartiness of sirloin steak, the succulence of shrimp, and the indulgence of cheddar cheese sauce with the rustic appeal of smoky fries.

Perfect for gatherings, movie nights, game days, or simply as a special treat for yourself, it offers the kind of big, comforting flavors typically found in roadhouse kitchens and coastal shacks along the Louisiana bayou. The layered textures—the crunch of fries, the creaminess of the sauce, and the savory tenderness of the surf-and-turf—transform this dish into a complete experience rather than just a side.

With simple ingredients and straightforward preparation, anyone can bring the spirit of a Southern roadhouse right into their home kitchen. Once you try this recipe, chances are it will become a regular in your comfort-food rotation.