Priming sugar amount for stout with a relatively high FG?

[MindState]

First time brewing a stout with some friends. Our OG was 1.101 and FG 1.032 (after about 5.5 weeks of fermenting), giving us an ABV of about 9.06%. What we're wondering now is whether the relatively high final gravity affects the priming sugar that we need to add prior to bottling. Gravity is a measurement of sugars left in the liquid, correct? Wouldn't this mean that there is already plenty of sugar in the mixture, and adding more wouldn't really help the yeast during carbonation?

Should we be adding priming sugar, straight up bottling the beer without adding any sugar, or doing something completely different?

Thank you in advance! This really is quite a new situation for us.

 

[JMK1992]

Did you have a high amount of lactose in the recipe or unfermentables? I did a stout with lactose and came out at 1.030 FG and primed it as normal with no bottle bombs. As long as it is finished fermenting you should be ok in my experience.