Slow-Cooker Cannabis Jambalaya

Slow-Cooker Cannabis Jambalaya

Celebrate Mardi Gras with Slow-Cooker Cannabis Jambalaya.

The combo of chicken, smoked sausage, & shrimp are a Cajun force to be reckoned with.


  • 2 Tablespoons Cannabis Infused Olive Oil
  • 1 pound boneless, skinless chicken breast or thighs
  • 1/2 pound smoked sausage, cut into 2-inch slices
  • 1/2 large onion
  • 1/2 large green pepper
  • 3 stalks celery
  • 1 (28oz.) can of stewed tomatoes
  • 2 cloves of garlic
  • 1 cup of chicken broth (I just use chicken bouillon-1 bouillon for 1 cup of water)
  • 1/2 Tablespoon cajun spice mix
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oragano
  • 1/2 pound extra large shrimp, peeled and deveined
  • 1 cup of long-grain rice (I just use one package of Annie’s Organic Rice)
  • Optional Toppings: Parsley, Cilantro, or Avocado


  1. Sauté the onion, green pepper, & celery in Cannabis Infused Olive Oil for 3-4 minutes on medium-high heat. Add the garlic for 1 minute more.
  2. In a large (5-quart) slow cooker combine the onion, green pepper, celery, & garlic mixture with the chicken, sausage, tomatoes, chicken broth, spice mix, thyme and oregano.
  3. Cook on low for 5 hours.
  4. Add shrimp and rice, raise heat to high and cook for 30 minutes more.
  5. Sprinkle with optional toppings of parsley, cilantro, or avocado.

Author: Cass

Hi I’m Cass, a cannabis lover/tree hugger. I love connecting with “higher-minded” people. Please leave me a comment of feedback, but first, tell me one thing that you are grateful for? I am grateful for a warm cup of tea & tincture in the morning.

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