Culinary Cannabis

Hello Every One,
Thanks for stopping by today to indulge my continuing love affair with New Orleans and all of its
“indigenous” foods like po’boys, muffaleƩas and beignets. Today’s recipe is a mash up of two NOLA
favorites, namely Maque Choux and Creole Shrimp.
For the uniniƟated, Maque Choux (pronounced ‘mock shoe’) is a stew of sorts combining corn, bell
peppers, hot peppers, onions and okra braised slowly, usually with the addition of cream at the end.
This dish represents the Cajun aspect of New Orleans cuisine.
Creole Shrimp, (no phoneƟc pronunciation guide needed), is a tomato-based dish containing again, the
trinity of onion, bell pepper and celery. And shrimp, of course. This dish represents the creole aspect of
New Orleans cuisine. It is a decidedly milder dish than Maque Choux.
I think when you mash up the two recipes, you get the best of both worlds. Spicy, but not too, buƩery
and yet still piquant from the tomatoes. In the version that I made today, I used zucchini in place of the
okra, only because I didn’t have any and didn’t want to run to the store for just one ingredient. There is
also no cream in the recipe, I have used infused butter, added at the end as the infusion.
The recipe calls for frozen fire roasted corn kernels. This is the only ingredient that is even ‘blackened’
adjacent. My husband was convinced that all NOLA cooking involved blackening, or in his opinion,
burning, the food. His first trip to New Orleans disabused him of that notion.
If you’re making this recipe in the height of tomato and corn season, its especially delicious with fresh
ingredients instead of canned or frozen

Shrimp Maque Choux
1 ½ lb large shrimp
2 T oil
3 T tomato paste
1 (15 ½ oz can) petite diced tomatoes
1 c large, diced zucchini
12 oz bag frozen, roasted corn kernels
1 c diced onion
½ c diced bell pepper (your choice of color)
½ c diced celery
2 t minced garlic, divided
1 t red pepper flakes
2 T creole seasoning, divided
1 t honey
1 ½ c chicken or shrimp stock
1 jalapeño diced
Louisiana hot sauce to taste
4 T CannabuƩer
2 scallions sliced
Cooked white rice
Peel shrimp if not already peeled. Toss with 1 T of creole seasoning. Add 2 T of oil to large skillet. When
oil is hot, add 1 teaspoon of minced garlic. Add shrimp and sauté for a minute or two. (You are not fully
cooking the shrimp at this time.) Remove shrimp from skillet and set aside.
Add the remaining 1 T oil and 1 t garlic to skillet. Add onion, bell pepper, celery, jalapeño, and zucchini
and sauté unƟl vegetables soŌen and begin to brown at the edges.
Create a space in the center of the skillet and add the tomato paste. Mash the tomato paste into boƩom
of skillet, cook and sƟr unƟl tomato paste turns a slightly darker red. Add the canned tomatoes, red
pepper flakes, remaining 1 T of creole seasoning, honey and stock. Add as much hot sauce as you wish.
Return shrimp to skillet and finish cooking (approximately 3 minutes). Remove skillet from heat.
Add cannabuƩer to skillet 1 T at a Ɵme unƟl each is incorporated into the sauce.
Serve over white rice garnished with sliced scallions.

As always with Cannabis infused food start with a small serving until you know your tolerance level Keep out of reach of children and pets.

Culinarily Yours in Cannabis,

Mary Ann