Seafood Jambalaya is a Cajun mainstay. It can be intensified by adding hot sauce. It is perfectly paired with rice. The combination of onion, celery, and bell pepper is known as the holy trinity and it is fundamental to the flavor of Cajun food.
Cannabis infused Seafood Jambalay recipe:
Ingredients:
- 3 tablespoons Canna butter
- 3 tablespoons flour
- 2 tablespoons Canna butter
- 1 medium onion, chopped
- ½ cup celery, chopped
- ½ cup bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon cayenne pepper
- 1 quart seafood stock
- 1 tablespoon Worcestershire sauce
- 1 lb. crawfish tail meat
- 1 lb. medium shrimp, deveined
- Salt and pepper to taste
Instructions:
- In a large pot, melt 3 tablespoons of Canna butter over medium heat.
- Add flour and whisk until the roux attains a dark chocolate color.
- Remove roux from pot and set to the side.
- Wipe pot clean.
- Melt 2 tablespoons Canna butter in pot.
- Add garlic, onion, celery, and bell pepper and sauté until the onions are translucent.
- Add the reserved roux to the trinity.
- Slowly pour seafood stock and Worcestershire sauce into the pot and stir.
- Add crawfish meat and shrimp.
- Season with salt and pepper to taste.
