Marijuana Jambalaya

I guess I need to add a new tab to the calculator to figure proper dosage.

Marijuana Jambalaya

BY CHERI SICARD

This jambalaya has something for everyone – chicken, sausage, seafood, cannabis, and tons of flavor with a little spicy kick. It goes together surprisingly fast and uses just a single pot. If you plan to celebrate Mardi Gras, this is your main course right here!

You can use either Marijuana Oil or Marijuana Butter to medicate this recipe.

2 teaspoons olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 pound smoked sausage cut into 1-inch pieces
2 medium yellow onions peeled and diced
2 large celery stalks diced
1 large green bell pepper cored, seeded and diced
2 teaspoons minced garlic
1 1/4 [cups] uncooked [long grain] white rice
2 tablespoons cannabis infused butter or oil
4 cups [should be 2 1/2 cups] chicken stock
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper or to taste
1 teaspoon hot sauce such as Tabasco, or to taste
1/2 pound peeled shrimp raw

Heat olive oil in a large pot over medium high heat.
Add chicken and cook, stirring often, until browned.
Add sausage, onions, celery, and pepper and cook, stirring often, for about 10 minutes or until onion has begun to brown.
Stir in the garlic, rice, and cannabis infused butter or oil and cook, stirring constantly, for about a minute.
Stir in stock, scraping up any browned bits on the bottom of the pan.
Add bay leaves, and stir in thyme, oregano, salt, cayenne, and hot sauce.
Reduce heat to low, cover, and simmer for 15 minutes.
Add shrimp, stir, cover and continue to simmer until most of the liquid is absorbed, shrimp is cooked, and rice is tender, about 10 minutes more.
Serve immediately.

Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins

Servings: 6
Author: Cheri Sicard

cannabischeri.com

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