🍲 Sunny’s Favorite Cannabis Cajun Grits in Gravy with Shrimp, Sausage & Chicken 🍲

Ingredients:

• 1 lb. raw shrimp, peeled and deveined
• 1 Cup1 Shredded Chicken
• 1 Cup Sliced Linguica
• 1 cup quick-cooking grits
• 3 cups water
• 1 cup milk
• 1/2 cup shredded cheddar cheese
• 2 tbsp. Canna butter
• 1/4 cup all-purpose flour
• 1/4 cup diced green bell pepper
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/4 cup heavy cream
• 1/4 tsp. Cajun Seasoning
• Salt and pepper to taste
• Fresh Canna Leaves, for garnish

Instructions:

1. Start by preparing the grits. In a medium saucepan, bring the water and milk to a boil. Reduce the heat to medium-low and whisk in the grits. Cook for 5-7 minutes, stirring occasionally, until the grits are thick and creamy.
2. Stir in the cheddar cheese and butter until melted and well combined. Season with salt and pepper to taste. Keep the grits warm while you prepare the shrimp.
3. In a large skillet, melt the butter over medium heat.
4. Add green bell pepper, and garlic, Sliced Linguica, and sauté for 2-3 minutes until softened.
5. Add the flour to the skillet and stir to combine. Gradually whisk in the chicken broth and heavy cream, stirring constantly, until the mixture is smooth and creamy.
6. Add the paprika and season with salt and pepper to taste. Add the shrimp to the skillet and cook for 3-4 minutes, stirring occasionally, until the shrimp are pink and cooked through.
7. Add Chicken stir simmer 2 – 3 minutes
8. Serve the shrimp and sauce over the warm grits. Garnish with chopped fresh parsley and enjoy!