In a medium to small sauce pot, add half the ¼ of the water and mix well with the Beef and Chicken Boullion, until there are no lumps. Now add the rest of the water, black pepper and Creole spice.
Turn the heat on to medium and after reaching boiling, stir well and turn down the heat to low. Now it' time to make a corn starch 'slurry'. A slurry is used to thicken things like sauces and gravys). In a small cup or bowl add the corn starch, now adding a tsp or 2 at a time of the boullion mixed with water and spices to the cup of corn starch using a fork or spoon to make a smooth paste, making sure there are no lumps, add a tiny bit more hot liquid mix to your paste, thinning it a little more so it is barely pourable and now stir or better yet whisk the slurry fast back into the hot gravy mix - reserve 2 or 3 tsps of the corn starch slurry in case the sauce gets thick enough from the initial addition of slurry.

Bring the heat back up to a low simmer, stirring constantly, as the gravy will get thicker very quickly as the liquid comes back to a boil with the slurry. Once the thickness is how you like it, you may need to add more slurry, turn off the heat.

Make sure the cheese curds are at room temperature before assembling the poutine.

The rest of the process is easy, if your following the perfect fries method, get the fries from the freezer (which is part 2 of the perfect fry method) and fry them at 375 ° F. for 3 minutes. If you are simply going to fry the potatoes once, then start frying them at around 350 ° F. for 10 minutes or until golden.

Be aware that the oil temperature will drop drastically after adding frozen fries to it, I was watching and mine dropped from 375 to 320 in 10 seconds! To combat this I turned the flame to high after adding the frozen fries, you can also fry in smaller batches for a less dramtic temp. drop.

Time to assemble the poutine! Place the fries on a plate, sprinkle the fries with a generous amount of cheese curds, now ladle hot gravy over the top! You can garnish with some fresh chopped parsley, if you have it. Serve immeaditely! Yum!