A Gumbo recipe that is loaded with meat, rice, and weed
The perfectly spiced flavors of this gumbo recipe will keep you coming back for more, complete with sausage, chicken, vegetables, okra, and a delicious creole broth that brings it all together. It’s some of the best comfort food around, and it’s perfect for any season because it doesn’t need to simmer all day to cook like many other stew-like dishes.
A cannabis-infused gumbo recipe
If you’re looking for a simple and yet sugar-free edibles option, then this gumbo is a perfect starter recipe. It’s relatively simple to make, requires only the most basic cannabutter to infuse, and since it stores well, it can be made up to 3 days in advance while still tasting fresh and amazing after reheating. The best part about a good bowl of gumbo is that it doesn’t have to contain any specific set of ingredients, so feel free to adjust and experiment with different types of meat and vegetables until you find a combination that truly excites your taste buds.
Preparation time: 20 minutes
Cooking time: 20 minutes
- 4 cups chicken stock
- 2 ½ cups cubed chicken breasts (cooked)
- 2 cups white rice (cooked)
- 1 ½ cups smoked sausage (cooked)
- 1 cup chopped cooking onion
- 1 cup chopped red peppers
- 1 cup chopped green peppers
- 1 cup chopped yellow peppers
- 1 cup okra (frozen)
- ½ cup chopped celery stalks
- 5 tablespoons cannabutter
- 4 tablespoons flour
- 1 teaspoon cayenne pepper
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon creole seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 minced garlic gloves
- 1 bay leaf
- Large pot
- Wooden spoon
You can use either a regular large cooking pot or a dutch oven to make this gumbo, and no matter which one you choose, it all starts when you melt the cannabutter down to a liquid over medium heat.
Once the cannabutter liquifies, you’ll need to slowly add the flour to the mixture, whisking the ingredients together quickly to avoid burning.
Continue to whisk the ingredients for 3 minutes over medium heat, or until it turns a light brown colour.
Add the onion first, followed by the bell peppers and celery, and then mix it all together.
Keep stirring the mixture while cooking it over medium heat for 3-5 minutes or until the vegetables soften.
Toss the sausage into the mix, and then gently stir the meat chunks until they are thoroughly combined.
Cook the ingredients for another minute or two, and then it’s time for some of the gumbo spice, the creole seasoning, garlic powder, mustard, garlic, cayenne to be added to the mix.
Continue to heat the ingredients for another minute, and then slowly start to add the chicken stock to the mix.
Turn up the heat a little bit, mix the ingredient together, and bring the liquid to a boil.
Next up is the chicken, salt, pepper, bay leaf, and okra, and then stir everything together until the ingredients are thoroughly combined.
Reduce the heat to low, and leave the gumbo to simmer for 10-15 minutes, or until the mix reaches a thickness that you like.
Serve this chicken and sausage gumbo over a portion of freshly steamed rice and then top it off with green onions or parsley for a super special effect.