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
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
- In a bowl combine your chicken, shrimp and seasoning. Be sure to mix the seasoning into the meat well.
- In a large cast iron skillet, heat cannabis-infused oil over high heat with pepper, onion and celery for 3 minutes.
- Add the tomatoes, garlic, bay leaves, Worcestershire sauce and hot sauce.
- Stir in the rice while slowly adding broth.
- Reduce heat to medium.
- Cook until your rice absorbs the liquid & becomes tender. (stir occasionally for 10-15 minutes.)
- When rice is just tender add shrimp and chicken mixture and sausage.
- Cook until meat is done, about 10 minutes more.
- Add salt, pepper and seasoning to taste
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme