Cannabis-infused Recipe: Gumbo

December 7, 2021   |   By "Aunt Sandy" Moriarty

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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.

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About "Aunt Sandy" Moriarty

Aunt Sandy is widely known as the first published author and teacher of cannabis cooking. For years, Sandy has taught the Methods of Ingestion class at the famed Oaksterdam University in Oakland, California. Her cookbook, Aunt Sandy's Medical Marijuana Cookbook, is published by Quick Trading Publishing Co. and is a #1 Best Seller on Amazon. A Contributing Editor for CULTURE Magazine -- writing recipes for each issue--Sandy can also be heard on KVMR radio out of Nevada City (CA) on The Patricia Smith Show.

All posts by "Aunt Sandy" Moriarty