Cannabis-Infused Creole Jambalaya


Like every other New Orleanian, I am very particular about my jambalaya. No one makes it like a NOLA native and at some point I finally stopped trying it in chain restaurants. Just got tired of hearing servers warn me about how spicy their food was. Like, no Brad…it’s not. 

For the past 3 years, I’ve been sticking to this recipe and I hope you enjoy it as well. 

*FYI – you can cook the jambalaya perfectly, but it won’t taste right without a good Creole Seasoning (see below)

Creole Cannabis Infused Jambalaya 

Servings: 4

Prep Time: 45 minutes


12 medium shrimp 

1 diced chicken-breast (about 1/2 pound)

1 tablespoon Creole seasoning

2 tablespoons cannabis-infused olive oil

1/4 cup chopped green bell pepper

1/4 cup chopped celery

1/4 cup chopped onion

2 tablespoons diced garlic

1/2 cup chopped tomatoes

3 bay leaves

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce (I prefer Franks or Crystal)

3/4 cup long-grain rice (I prefer Cajun Country Rice)

2 cups chicken stock

5 ounces (150 g) sausage 

Salt and pepper to taste


  1. In a bowl combine your chicken, shrimp and seasoning. Be sure to mix the seasoning into the meat well.
  2. In a large cast iron skillet, heat cannabis-infused oil over high heat with pepper, onion and celery for 3 minutes.
  3. Add the tomatoes, garlic, bay leaves, Worcestershire sauce and hot sauce.
  4. Stir in the rice while slowly adding broth.
  5. Reduce heat to medium.


  6. Cook until your rice absorbs the liquid & becomes tender. (stir occasionally for 10-15 minutes.)


  7. When rice is just tender add shrimp and chicken mixture and sausage.
  8. Cook until meat is done, about 10 minutes more.
  9. Add salt, pepper and seasoning to taste

Creole Seasoning

2 1/2 tbsp paprika
2 tbsp salt
tbsp garlic powder
tbsp black pepper
tbsp onion powder
tbsp cayenne pepper
tbsp dried oregano
tbsp dried thyme

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