Aunt Sandy's Cannabis 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.