Impress Your Friends With This Weed Jambalaya Recipe
Nothing says, “Stoned in New Orleans” quite like a helping of Weed Jambalaya. This beloved seafood and sausage dish has withstood the test of time with its legendary flavors, unbeatable taste, and all-around awesome culinary experience.
SEE ALSO: Satisfy Your Sweet Tooth With Pot Popcorn CakeThis recipe for Weed Jambalaya seems long overdue. I’ve been enjoying the non-infused version for decades, and I’m shocked that I never thought to try an infused version of it until now. But, better late than never, right? And I’m sure you’ll be saying the same thing after only one bite.For this southern delicacy infused with dank, you’re going to need the following key ingredients:
SEE ALSO: Satisfy Your Sweet Tooth With Pot Popcorn CakeThis recipe for Weed Jambalaya seems long overdue. I’ve been enjoying the non-infused version for decades, and I’m shocked that I never thought to try an infused version of it until now. But, better late than never, right? And I’m sure you’ll be saying the same thing after only one bite.For this southern delicacy infused with dank, you’re going to need the following key ingredients:Servings: 8 Servings
Calories: 284kcal
Cost: approx. $20-$25
Equipment
- Dutch oven
Ingredients
- 2 Tablespoons of Cannabis-Infused Olive Oil Divided
- ½ Pound of Smoked Sausage Cut in ¼” Slices
- 1 Pound of Medium Shrimp Peeled, Deveined
- ¼ Teaspoon of Thyme Leaves Dried
- 3 Bay Leaves
- 2 Cups of Chicken Broth
- 1 Tablespoon of Garlic Minced
- 1 Can of Tomatoes Diced, W/ Juice, 14.5 oz.
- 1 Cup of White Rice Uncooked
- ½ Teaspoon of Cajun Seasoning
- 1 Cup of Celery Chopped
- 1 Cup of Green Bell Pepper Chopped
- 1 Large Onion Chopped
- Salt To Taste
Instructions
- For starters, you’ll need to grab a Dutch oven. In it, heat up 1 tablespoon of your cannabis-infused olive oil over “Medium” heat.
- Following that, you’ll want to stir in your delicious sausage, and allow that to cook for a couple minutes on its own, before adding in your celery, bell pepper, and onion. Don’t forget to season those contents with your desired amount of salt and cajun seasoning, as well.
- Keep cooking those ingredients until the veggies in the Dutch oven are nice and soft. Which usually doesn’t take longer than 8 minutes.
- Next, you should stir in the rice, and keep stirring until it is fully incorporated with the vegetable mixture. When you’re happy with how that’s looking, you can pour in your tomatoes (w/ juice), thyme leaves, bay leaves, chicken broth, and garlic.
- Now, you’ll want to bring all of that to a solid simmer over “Medium-to-High” heat, but only for a moment. As you will then want to kick down the heat to “Medium-to-Low” when it simmers, cover it all up, and leave it in that state for about 20 minutes or so.
- After that time period has elapsed, you can then stir in your shrimp. Let these shrimp cook without a cover for about 10 minutes. You’ll know everything is going well, when the shrimp aren’t translucent in the middle, and turn pink.
- When you see that, remove the entire Dutch oven from the heat source, and let it sit for 5 minutes or so.
- And remember, take out those big ol’ bay leaves before you serve it up.
Notes
Other than that, you’re done!
That’s how you make Weed Jambalaya in the comfort of your own cannabis kitchen. Pretty cool, right?
Stoned appetite, my fellow enthusiasts.
Nutrition
Serving: 1Portion | Calories: 284kcal | Carbohydrates: 24.6g | Protein: 18.4g | Fat: 11.5g | Cholesterol: 107mg | Sodium: 889mg