Cajun Chaos

Cajun Chaos
Cajun Chaos
Cajun Chaos

Medical Cannabis

Cajun Chaos

Another in the Series of:

Tripping in N’Awlins

Your author had the pleasure of living upside the River in New Orleans while working on his doctorate in biochemistry. By the way, biochemistry is just like cooking only with lots of math.

My years in New Orleans (N’Awlins) impressed upon me the wonders of cooking with a kick. As always with Cajun recipes, lots of substitutions are possible. Cajuns cook whatever is fresh and find really creative ways to use leftovers. They are creative and frugal.

Notes on Cajun ingredients:

Rice - A staple of Louisiana cooking. The State is second only to California in rice production. I prefer the short grain fluffy white rice, lightly steamed. In future recipes I’ll share the secrets of “dirty” rice.

Most of us in the South had Teflon coated rice cookers, which make perfect rice all of the time. Rice blends with many Cajun and Creole ingredients better than other starches such as potatoes.

Andouille - (An-doo-ee)- This smoked ham sausage from Louisiana is wonderfully spiced and leaner than typical pork sausage. It is firm and won’t fall apart. A little goes a long way. Get the best you can find, it’s worth it. Andouille can be a main spice in many dishes from red beans (gads they are good) to Cajun Chaos.

Heat - The pepper compliment to Cajun food. Traditionally, cayenne pepper is used but modern Louisiana cooking employs many other peppers for both heat and flavor ranging from cracked black pepper to fresh and dried chili from a variety of sources. For lazy Cajun cooks like myself we just make up an “essence” (yes, Emeril’s is good but later I’ll show you how to make your own and save $$$). Or use a jug of “Crystal” hot sauce (some prefer the aged Tabasco sauce from the beautiful McHinnery factory in the bayou). I love to use fresh vine ripened red Serrano peppers or dry flaked New Mexico Chili.

The Holy Trio - Chopped bell pepper, onions, and garlic. Oh buddy. Go fresh, it makes a difference. I love Maui onions (which are actually Texas yellows) and/or fresh shallots, red bell pepper (yellow are even better), and loads of garlic. When the holy trio is married to chili pepper the union is guaranteed to light up all of your taste buds. Oh quit worrying about your breath. With all of the cannabis and wine in this recipe everyone at the table will be far too baked to notice. OK, here we go.

Cajun Chaos


Rice - One cup to two and one half cups of water- Steam till tender. Note: do not overcook or allow to dry out. Just cook and set aside warm.
˝ to 1 pound of Andouille
Two large shallots - finely chopped
Two gloves of garlic - minced
One bunch of spring onions (green onions) - chopped
3 medium zucchinis - chopped
1 bell pepper - chopped
˝ cup red wine (good Port if you have it)
1 large can of crushed tomatoes or 4 large tomatoes finely chopped
2 tablespoons New Mexico dried chili or two diced Serrano peppers
(for those of you utterly out of your minds you may add 2 drops of Dave’s Insanity sauce-from Habeneros)
Juice of one small lemon
1-tablespoon basil
1-tablespoon thyme
1 bay leaf (don’t forget to fish it out at the end!)
1 tablespoon cracked black pepper
4 tablespooons bud butter
1-tablespoon kosher salt


Brown the Andouille in a hot skillet with a minimum of olive oil-set aside on a paper towel to cool and drain

Deglaze the skillet with the port wine, bring to heat and sauté the shallots and garlic

Add tomatoes and bring back to heat. Add spices and lemon juice. Cut the Andouille into chunks, add and simmer covered for ten minutes. Add the zucchini, green onions, and bell pepper and simmer covered for another 10-15 minutes or until the zucchini is tender. Add (finish) the sauce by adding the bud butter during the last five minutes

Garnish with a pinch of Romano cheese and powdered bud. Serve steaming over rice

Recommended wine: Any big red wine (I prefer Kendall-Jackson Cabernet)

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