This marijuana 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!
Freezer Friendly Marijuana Jambalaya
For longer storage, freeze individual portions in plastic freezer containers. When you want to enjoy a medicated entrée, reheat gently in the microwave or stovetop.
A note about the Dosing on this recipe!
This recipe will have about 30 mg THC per serving IF you made your marijuana oil or butter from average cannabis (10% THC) and used 1/2 ounce of marijuana to make 1 cup oil or butter. To adjust the dosage up or down to meet your personal needs and to reflect the strength of the marijuana you are cooking with and the amounts you used to make your oil or butter, be sure to take my FREE 10 minute online Dosing Class that will teach you how to do it, or use my handy dosage calculator tools that do all the math for you (see below).
Cheri's Dosage Calculators
Perfect dosing every time, even when not cooking with lab tested weed. Easy to use!
Ganjambalaya: Recipe for Marijuana Jambalaya
- 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 uncooked white or brown rice
- 2 tablespoons cannabis infused butter or oil
- 4 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.