• 3 tbsp cannabis olive oil
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 1 can (14.5 oz) fire roasted or regular diced tomatoes, undrained
  • 2/3 cup water
  • 1 package instant Jambalaya rice mix
  • 1 lb large shrimp, peeled and de-veined
  • 1 package (12 oz) Andouille sausage, cut into 1/4-inch slices
  • 1 or 2 tsp cayenne pepper (optional)
  • 1/4 cup chopped fresh parsley (optional)


Clean, peel and de-vein the shrimp before you prepare the rice. Make sure to de-vein the shrimp on both sides, there is a vein on the back and on the inside or belly of the shrimp. Clean shrimp give better taste for this dish! Heat cannabis olive oil in large deep skillet or 5-quart Dutch oven on low heat. Add diced onion and diced bell peppers. Cook until vegetables begin to soften, about eight minutes. Stir in tomatoes, water and Jambalaya rice mix. Turn to medium heat and bring to a slight boil. Reduce heat to low and cover, simmering 15 minutes and stirring occasionally. Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Add cayenne pepper if desired. Remove from heat and let it sit for a few minutes. Sprinkle with parsley, if desired. Serve over rice or pasta, makes four delicious servings!

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