A REAL CAJUN STYLE GUMBO RECIPE

2 to 3 tbsp. butter
3 stalks celery, chopped
1/2 jalapeno pepper, chopped
1/2 lg. onion, chopped
1/2 green pepper, chopped
2 green onions, chopped
6 c. water
1 (4 oz.) can tomato sauce
1/2 lb. okra, chopped
1/2 ounce cannabis sinsemilla, finely chopped
1 1/2 tsp. garlic salt
1 tsp. pepper
1/4 tsp. cayenne pepper
1/4 tsp. Accent
2 tbsp. chicken bouillon base
1 tsp. Worcestershire sauce
1/2 tsp. gumbo file
1/2 lb. peeled, deveined shrimp
1/4 lb. diced, cooked chicken

Roux

3 tbsp. oil
3 tbsp. flour

Cooked rice

Melt butter in large kettle. Add celery, jalapeno pepper, onions, green pepper, cannabis and green onions. Saute for 5 minutes. Add water, tomato sauce, okra, garlic salt, pepper, cayenne, Accent, chicken base, Worcestershire sauce and gumbo file. Bring to a boil. Reduce heat and simmer for 45 minutes. While mixture is simmering, make and add roux.

ROUX:

Heat oil in skillet over high heat until very hot. Add flour and stir constantly with whisk until dark brown. BE CAREFUL NOT TO SCORCH. Stir into mixture thoroughly. After mixture has simmered 45 minutes, stir in shrimp and chicken. Cover, remove from heat, let sit 15 minutes. Serve over hot rice. Makes 9 cups and induces a divinely warm afterglow.

C'EST TRÈS BIEN!

CAUTION: Two bowl limit per adult. 

CAUTION: NOT FOR CONSUMPTION UNDER 18 YEARS OF AGE.