Stalekracker Jambalaya Recipe

Every time I smell smoked sausage sizzling in a pan, it takes me back to a Sunday afternoon cookout with my neighbors. You know the kind – kids playing outside, music playing soft in the background, and everybody waiting on something good to eat. That’s how I feel when I make this Stalekracker Jambalaya Recipe.

If you’ve never heard of Stalekracker, he’s a Louisiana guy known for cooking big flavor dishes and saying, “Put that on a cracker, dude!” You might have seen him online throwing together giant pots of spicy Cajun food. His jambalaya is creamy, smoky, and never dry.

Now, I don’t cook for 200 people like he does, but I took his method and made it work for my kitchen. This recipe is simple enough for beginners and still keeps all that deep flavor. Trust me – this one’s easy, and it’s packed with taste!

Why You Will Love This Copycat Recipe

This jambalaya changed how I cook Cajun food at home. The secret is using three cream soups instead of just stock and tomatoes. It makes the rice creamy and rich, not dry like most jambalaya recipes.

I love how all the flavors mix together – the smoky sausage, the tender pork, and those soft veggies. You get that real Louisiana taste without spending hours in the kitchen. You can make it in one pot, so cleanup is easy.

Stalekracker Jambalaya Ingredients

Here’s everything you need to make this jambalaya taste just like the one Stalekracker cooked up.

• 2 pounds smoked sausage (Andouille or your favorite): Sliced into bite-size pieces. Andouille is best because it’s spicy and smoky, but any good smoked sausage works. If you can’t find Andouille, try kielbasa or even hot Italian sausage.
• 1 pound tasso ham: If you don’t have this, use thick-cut smoked bacon or smoked ham. Tasso is a spicy smoked pork that adds deep flavor. Regular ham works too, but add a little extra Cajun seasoning to make up for the missing spice.
• 2 pounds boneless pork shoulder or pork chops: Cut into small cubes. Pork adds great flavor and richness. Pork shoulder is better because it stays tender when cooked for a long time. If you use pork chops, cut them into smaller pieces so they cook evenly.
• 2 medium yellow onions: Chopped small. This is part of the “Holy Trinity” in Cajun cooking. Yellow onions are sweeter than white ones and work best here. Sweet onions like Vidalia are good too.
• 2 green bell peppers: Chopped into small pieces. Green peppers give the dish a fresh taste and nice color. You can use red or yellow peppers if you want, but green is traditional.
• 3 celery stalks: Chopped fine. The third part of the Holy Trinity. Use the inner stalks because they’re more tender. Don’t throw away the leaves – chop them up and add them too.
• 4 garlic cloves: Minced or crushed. Fresh garlic is way better than powder for this recipe. If you love garlic like I do, add one or two extra cloves.
• 1/2 cup fresh parsley: Chopped. You can use 2 tablespoons dried parsley if needed. Fresh tastes better and makes the dish look nice and green. Flat-leaf parsley works best.
• 2 tablespoons Worcestershire sauce: Adds deep flavor and a little tang. This is important – don’t skip it. It makes all the other flavors pop.
• 2 tablespoons Cajun seasoning (like Two-Step): Add more if you like it spicy. Reduce a bit for mild flavor. Old Bay works too if you can’t find Cajun seasoning. You can make your own by mixing paprika, garlic powder, onion powder, and cayenne pepper.
• 1 can (10.5 oz) cream of mushroom soup: Makes the dish creamy and moist. This is one of the secrets to Stalekracker’s recipe. Don’t use low-fat – you need the full cream for richness.
• 1 can (10.5 oz) cream of celery soup: Helps with smooth texture. This adds more celery flavor and keeps the rice from getting dry.
• 1 can (10.5 oz) cream of chicken soup: Brings rich, savory flavor. All three cream soups work together to make the jambalaya creamy and thick.
• 6 cups chicken stock or broth: Enough to cover all the ingredients and cook the rice. Homemade or store-bought both work. Low-sodium is best so you can control the salt. If you use regular broth, taste before adding more salt.
• 3 cups long grain white rice: Don’t use instant or quick-cook rice – it’ll get too soft. Regular long grain rice like jasmine or basmati works great. Don’t rinse the rice first because you want the starch to help thicken the dish.
• 2 tablespoons cooking oil or bacon grease: Used for browning the meats and veggies. Bacon grease adds more flavor, but vegetable oil or canola oil works fine too.

Required Kitchen Tools

Here’s what you need to make this dish:

1. Large stockpot or Dutch oven – Must be big enough to hold all ingredients
2. Wooden spoon or spatula – For stirring without scratching your pot
3. Sharp knife – For chopping all the vegetables and meat
4. Cutting board – A big one makes prep work easier
5. Measuring cups and spoons – For exact amounts
6. Can opener – For the cream soups
7. Mixing bowl – To hold ingredients while you prep
8. Foil or lid to cover the pot – Must fit tight to keep steam in
9. Large spoon for serving – To scoop out portions

How To Make Stalekracker Jambalaya

Step 1 | Brown the Meats

Start by heating your big pot over medium heat and toss in the sliced sausage and tasso. Stir them around until they get nice and brown and the fat starts to melt out. That’s where a lot of the flavor comes from. This takes about 5-7 minutes.

You want to see some golden brown spots on the meat. Once browned, take them out and set them aside. Don’t pour out the grease – you’ll need it for the next step.

Step 2 | Sauté the Veggies

Now add the onions, bell peppers, and celery to the pot. This is the classic “holy trinity” in Cajun cooking. Stir and cook until they’re soft and starting to brown a little. The onions should look clear, not white.

Add the chopped garlic last and cook for one more minute. The smell should be amazing at this point. Don’t let the garlic burn or it will taste bitter.

Step 3 | Brown the pork

Drop in your chopped pork and let it brown in all that smoky grease. Don’t rush it – give it time to get golden and cooked through. This takes about 10-12 minutes. Stir it around so all sides get brown. The pork should look cooked on the outside but doesn’t need to be fully done yet.

Step 4 | Season it up

Stir in the parsley, Worcestershire sauce, and Cajun seasoning. Mix everything so it’s well coated. The pot should look colorful and packed with flavor already. Let this cook for about 2 minutes so the seasonings can smell good and coat everything.

Step 5 | Put in the sausage and tasso again

Once your veggies are soft and your pork is nice and brown, add the sausage and tasso back in. Then give them a good mix. Everything should be well mixed and smell incredible.

Step 6 | Time for the secret creams

Add your cream of mushroom, cream of celery, and cream of chicken soups. Stir until it’s all mixed and creamy. This might look weird at first, but keep stirring. The soups will mix with all the meat juices and make a thick, creamy base.

Step 7 | Pour in the stock

Add enough chicken stock to just cover everything. You might need a little more or less depending on your pot size. Stir it again, and let it come to a rolling boil. This takes about 5 minutes.

Step 8 | Add the rice

Once boiling, add in your uncooked rice. Give it one last good stir. Make sure the rice is mixed in well and not sitting on top. The liquid should just cover the rice.

Step 9 | Let it sit

Bring it back to a boil, then cover it with a tight lid or foil. Turn off the heat and don’t peek! Let it sit for 35 to 45 minutes. The rice will soak up all that creamy goodness. This is the hardest part because it smells so good, but don’t lift the lid or you’ll let the steam out.

Step 10 | Fluff and serve

After time is up, uncover and fluff the jambalaya with a spoon. You’ll see the rice puffed up and creamy. If it looks too dry, add a little more stock. If it’s too wet, let it sit uncovered for a few minutes. Serve hot and enjoy!

Chef Notes + Tips

Here are some tricks I learned making this Stalekracker Jambalaya Recipe:

• Don’t use instant rice – It gets mushy and ruins the texture
• Let the meat get really brown – That’s where the flavor comes from
• Keep the heat at medium – Too high and you’ll burn the bottom
• Use a heavy pot – It cooks more evenly and doesn’t stick
• Don’t peek while it’s resting – You’ll let out the steam the rice needs
• Add more stock if it’s too dry – Every pot is different
• Taste and adjust seasoning – Some people like it spicier than others
• Let it rest 10 minutes before serving – It keeps getting better
• Make it the day before – The flavors get even better overnight

How To Store Leftover

This jambalaya keeps really well, which makes it perfect for meal prep or big batches. I always make extra because it tastes even better the next day. Store any leftover jambalaya in the fridge for up to 4 days in a sealed container. The rice will soak up more flavors while it sits, making each bite even more delicious.

To reheat, put it in a pot with a little chicken stock or water. Heat it on low and stir gently so the rice doesn’t get mushy. You can also microwave it, but add a splash of liquid first and cover it so it doesn’t dry out. Heat for 1-2 minutes at a time and stir between heating.

You can freeze this jambalaya for up to 3 months. Let it cool completely before putting it in freezer bags. Write the date on the bag so you remember when you made it. To use frozen jambalaya, thaw it in the fridge overnight. Then reheat it like fresh leftovers. The texture might be a little different after freezing, but it still tastes great.

What Goes Well With Stalekracker Jambalaya

This jambalaya is a full meal by itself, but I love pairing it with simple sides.

For crunch, try a green salad with lemon dressing or sliced cucumbers with vinegar. The freshness balances the rich jambalaya.

Cornbread is my go-to–sweet or spicy, it’s perfect for soaking up the creamy sauce.

If you want extra veggies, roasted okra or zucchini never disappoints. Just toss them in oil and Cajun seasoning, then bake until crispy.

And drinks? Sweet iced tea or a cold beer cuts through the spice. For kids, lemonade works great.

Stalekracker Jambalaya Recipe FAQs

Stalekracker Jambalaya Recipe

This creamy Stalekracker Jambalaya recipe brings bold Cajun flavor in just 1h 40m. Loaded with sausage, pork, and rice – perfect for a hearty meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Additional Time 40 minutes mins

Servings: 12 people

Course: Main Course

Cuisine: American

Calories: 545

Ingredients Equipment Method

Ingredients

  

• 2 pounds smoked sausage Andouille preferred, sliced
• 1 pound tasso ham or smoked ham/bacon, diced
• 2 pounds boneless pork shoulder or chops cubed
• 2 medium yellow onions chopped
• 2 green bell peppers chopped
• 3 celery stalks chopped
• 4 garlic cloves minced
• 1/2 cup fresh parsley chopped (or 2 tbsp dried)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Cajun seasoning like Two-Step or Old Bay
• 1 can 10.5 oz cream of mushroom soup
• 1 can 10.5 oz cream of celery soup
• 1 can 10.5 oz cream of chicken soup
• 6 cups chicken stock or broth preferably low-sodium
• 3 cups long grain white rice uncooked, not instant
• 2 tablespoons cooking oil or bacon grease

Equipment

• Large stockpot or Dutch oven
• Wooden spoon or spatula
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Can opener
• Mixing bowl
• Foil or lid to cover the pot
• Large spoon for serving

Method

 

1. Start by heating your big pot over medium heat and toss in the sliced sausage and tasso. Stir them around until they get nice and brown and the fat starts to melt out. That’s where a lot of the flavor comes from. This takes about 5-7 minutes. You want to see some golden brown spots on the meat. Once browned, take them out and set them aside. Don’t pour out the grease – you’ll need it for the next step.
2. Now add the onions, bell peppers, and celery to the pot. This is the classic “holy trinity” in Cajun cooking. Stir and cook until they’re soft and starting to brown a little. The onions should look clear, not white. Add the chopped garlic last and cook for one more minute. The smell should be amazing at this point. Don’t let the garlic burn or it will taste bitter.
3. Drop in your chopped pork and let it brown in all that smoky grease. Don’t rush it – give it time to get golden and cooked through. This takes about 10-12 minutes. Stir it around so all sides get brown. The pork should look cooked on the outside but doesn’t need to be fully done yet.
4. Stir in the parsley, Worcestershire sauce, and Cajun seasoning. Mix everything so it’s well coated. The pot should look colorful and packed with flavor already. Let this cook for about 2 minutes so the seasonings can smell good and coat everything.
5. Once your veggies are soft and your pork is nice and brown, add the sausage and tasso back in. Then give them a good mix. Everything should be well mixed and smell incredible.
6. Add your cream of mushroom, cream of celery, and cream of chicken soups. Stir until it’s all mixed and creamy. This might look weird at first, but keep stirring. The soups will mix with all the meat juices and make a thick, creamy base.
7. Add enough chicken stock to just cover everything. You might need a little more or less depending on your pot size. Stir it again, and let it come to a rolling boil. This takes about 5 minutes.
8. Once boiling, add in your uncooked rice. Give it one last good stir. Make sure the rice is mixed in well and not sitting on top. The liquid should just cover the rice.
9. Bring it back to a boil, then cover it with a tight lid or foil. Turn off the heat and don’t peek! Let it sit for 35 to 45 minutes. The rice will soak up all that creamy goodness. This is the hardest part because it smells so good, but don’t lift the lid or you’ll let the steam out.
10. After time is up, uncover and fluff the jambalaya with a spoon. You’ll see the rice puffed up and creamy. If it looks too dry, add a little more stock. If it’s too wet, let it sit uncovered for a few minutes. Serve hot and enjoy!

This Stalekracker Jambalaya Recipe brings bold Louisiana flavor right to your kitchen without any fuss. It’s creamy, smoky, and full of love in every bite. I’ve made it many times, and every time, it hits just right.

Now it’s your turn – give it a go and put that goodness on a cracker, dude!