In a small bowl, stir together cajun seasoning and salt. Set aside.

Pour enough oil into a dutch oven to be 3" deep. Heat over medium heat until the temperature reaches 325˚F. Pat dry potatoes completely with paper towels. 

Fry the potatoes, working in small batches, until tender and just crisp. This should take about 4 to 5 minutes per batch. Remove to a paper towel lined plate to drain. Cool for 20 minutes. Remove oil from heat, but do not discard.

While the potatoes are cooling, melt butter in a medium saucepan over medium-high heat. Stir in flour until the mixture is smooth. Stir in garlic and cook until fragrant, approximately 1 minute. Add beef stock, ketchup, and Worcestershire. Bring the mixture to a boil, stirring occasionally, until thickened, approximately 6 minutes. Season with salt and pepper to taste. 

Cover gravy and keep warm on low heat until ready to serve.

Return oil to heat and increase heat to medium-high. Allow oil to heat to reach 375˚F. Fry potatoes in the same small batches, until golden brown, approximately 2 minutes per batch. Remove to a fresh paper towel lined plate and sprinkle with cajun seasoning salt.

Warm up chicken and andouille sausage. I warmed the shredded chicken in a microwave-safe bowl for about 1 minutes and I sautéed the sausage in a small skillet over medium heat until browned, about 4 minutes.

Add fries to a large serving platter, Top with sausage and chicken. Drizzle over gravy and sprinkle with cheese curds. Serve immediately.