marijuana jambalaya
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Ganjambalaya: Recipe for Marijuana Jambalaya

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 6
Author: Cheri Sicard


  • 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.


Dosing & Marijuana Oil

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