Cannabis-infused Recipe: Gumbo

20 servings

• bowl
• mixing bowl
• baking pan
• 6-quart pot
• mixing bowl
• spoon

• 1 cup Aunt Sandy's 10x Cannabutter
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon ground thyme
• 1 teaspoon Old Bay seasonings
• 1 teaspoon salt
• ½ teaspoon cayenne pepper
• 2 quarts chicken stock
• ½ pound smoked sausage, sliced
• 1 cup onions, chopped
• ½ cup bell pepper, chopped
  
• 1 cup celery, chopped
• 1 pound boneless, skinless chicken breasts, cubed
• 1 pound shrimp, peeled and deveined
• 1-2 cups water

• In a bowl, mix the flour, paprika, thyme, Old Bay seasonings, salt and pepper.
• Place in a baking pan and bake about 30 minutes, stirring often, until it turns a brown color. Set to the side.
• Add the chicken stock to a 6-quart pot with the smoked sausage, onions, bell peppers and celery. Bring to a boil. Reduce heat and simmer for 15 minutes.
• Take the baked spice mixture and put it in a mixing bowl. Stir in a cup or more of water until it has the consistency of a smooth paste.
• Slowly add the paste to the pot with chicken stock, stirring occasionally over low heat.
• Add the chicken, shrimp, cannabutter.
• Cook on a medium low heat for 2 hours. The sauce will thicken over time.
• Serve over regular rice or try it with Green Rice.