Stalekracker Jambalaya Recipe

Welcome, every time I pull out a big pot and smell smoked sausage browning in the bottom, I’m honestly taken right back to those slow Louisiana-style afternoons where the whole neighborhood felt like family.

Kids running around outside, somebody playing old country music low in the background, and everybody waiting on whatever magic was cooking in the big pot.

That’s the same feeling I get when I make this Stalekracker Jambalaya recipe at home — bold, creamy, smoky, and just full of comfort everywhere.

If you know Stalekracker from online, you probably already heard him shout, “Put that on a cracker, dude!” He’s famous for those huge outdoor cooks where he dumps layers of flavor into a pot big enough to feed the whole parish.

My kitchen isn’t nearly that big (I’m working with a standard stove here), but I adapted his cooking methods, combined the tips from both reference sources, and turned them into a home-friendly, easy jambalaya that I can make any day of the week.

This version combines smoked sausage, pork, the holy trinity of Cajun vegetables, creamy soup bases, and long-grain rice that soaks up every drop of that rich flavor.

It’s a one-pot meal that cooks slowly, gets better as it rests, and honestly makes the whole house smell like Louisiana in all the best ways.

Before we jump in, here’s a quick recipe overview, the way you like it.

Cuisine: American / Cajun
Prep Time: 20 minutes
Cook Time: 40 minutes
Resting Time: 35–45 minutes
Servings: 12 people

Now let’s go cook this comforting, creamy, smoky jambalaya that always hits just right.

Ingredients

I’m keeping the ingredients organized just like you prefer, in a simple table, so everything stays neat and easy to follow. Main Ingredients

Amount	Unit	Name	Notes
2	pounds	Smoked sausage	Andouille best, sliced
1	pound	Tasso ham	Or smoked ham/bacon
2	pounds	Pork shoulder or pork chops	Cubed small
2	medium	Yellow onions	Chopped
2	whole	Green bell peppers	Chopped
3	stalks	Celery	Chopped
4	cloves	Garlic	Minced
1/2	cup	Fresh parsley	Or 2 tbsp dried
2	tbsp	Worcestershire sauce	Important for flavor
2	tbsp	Cajun seasoning	Add more if spicy
1	can (10.5 oz)	Cream of mushroom soup	Full-fat only
1	can (10.5 oz)	Cream of celery soup	Adds creamy texture
1	can (10.5 oz)	Cream of chicken soup	Rich flavor base
6	cups	Chicken stock	Preferably low sodium
3	cups	Long grain rice	Not instant
2	tbsp	Cooking oil or bacon grease	For browning

Equipment

Just like your article model asks for — here’s the equipment list with amount, name, and quick notes.

• 1 large stockpot or Dutch oven – big enough for everything
• 1 wooden spoon – for stirring without scratching
• 1 sharp knife – chopping meats + veggies
• 1 cutting board – large so you don’t crowd ingredients
• 1 set of measuring cups/spoons – accuracy matters
• 1 can opener – for soup cans
• 1 mixing bowl – to hold prepped ingredients
• 1 tight lid or foil – needed for the steam finish
• 1 large spoon – serving

Why I Love This Jambalaya

I’ve made so many jambalaya recipes in my life, some dry, some too spicy, some with not enough depth. But Stalekracker’s method changed everything for me.

The biggest secret is using three creamy soups, which is not traditional but honestly makes the rice soft, creamy, and never dry.

It soaks in the stock and blends with the meat drippings to make the whole pot thick and flavorful.

The second thing I love is how simple it is. You brown the meats, sauté the trinity, add your seasonings, pour in soups and stock, then let the rice do the rest.

It might smell so good that it’s hard not to peek under the lid, but trust me — leave it alone so the rice can steam perfectly.

How To Make Stalekracker Jambalaya

Step 1

Start by heating your large pot over medium heat. Add the sliced sausage and tasso ham.

Let them brown slowly for 5–7 minutes, stirring just enough, so they get golden in spots. When they’re browned and the fat has melted out, remove them and set aside. Don’t dump the grease — that’s pure flavor.

Step 2

Add onions, bell peppers, and celery straight into that hot flavored grease. Cook them down until soft, lightly browned, and the onions turn clear.

Toss in your minced garlic and cook just one minute more. The smell should be unbelievable here.

Step 3

Add your cubed pork into the pot. Let it brown fully for about 10–12 minutes. Don’t rush this step — browning builds Cajun flavor and helps everything taste deep and hearty.

Step 4

Now mix in your parsley, Worcestershire sauce, and Cajun seasoning. Stir well until everything is coated, colorful, and smelling rich. Cook this for about two more minutes so the spices wake up.

Step 5

Return your sausage and tasso to the pot. Give everything a big stir. At this point, the pot should already smell like a Louisiana backyard cookout.

Step 6

Open your three soup cans — cream of mushroom, cream of celery, and cream of chicken — and stir them in until the mixture becomes thick and creamy. It might look a little odd at first, but trust me, it all melts together beautifully later.

Step 7

Pour in enough chicken stock to just cover the ingredients. Stir everything again and bring the pot to a rolling boil. This usually takes about 5 minutes.

Step 8

Now add in the long-grain rice. Stir it for one really good time to make sure no dry rice sits on top.

Step 9

Bring it back to a boil for just 1 minute. Then turn off the heat, cover the pot with a tight lid or foil, and let it sit untouched for 35–45 minutes. This steaming method is what makes the rice creamy and perfect.

Step 10

After the resting time, open the lid and fluff the jambalaya. Add more stock if it’s too thick, or let it sit uncovered if it’s too wet. Serve it hot and enjoy every bite.

Chef Notes + Tips

I’ve made this many times now, and here’s what always helps:

• Don’t use instant rice — it turns mushy.
• Brown every meat deeply — it builds Cajun flavor.
• Use a heavy pot so nothing burns at the bottom.
• Don’t lift the lid during steaming (even though it’s tempting).
• Add extra stock if needed — every pot cooks a little differently.
• Let it rest before serving — it tastes more complete.

How to Store Leftovers

This jambalaya stores like a dream. I always make a huge batch because, honestly, it tastes even better the next day. Store leftovers in airtight containers up to 4 days in the fridge.

To reheat, add a splash of chicken stock or water. Heat low and slow, so the rice doesn’t turn mushy. For the microwave, heat for 1 minute at a time and stir in between.

It also freezes great for up to 3 months. Just thaw overnight and reheat like normal.

What Goes Well With Stalekracker Jambalaya

Since this dish is already hearty, I usually pair it with something light and fresh. A simple green salad, sliced cucumbers with vinegar, or roasted okra works great. Cornbread is almost a must for me — perfect for scooping up that creamy rice.

Sweet tea, cold beer, or lemonade all pair like magic with the smoky flavors.

FAQs:-

Conclusion

I really love this Stalekracker jambalaya because it brings all that Louisiana comfort right into my kitchen, you know, all smoky and creamy and kinda cozy. Every bite feels like a warm hug, and it gets even better the next day. I hope you enjoy making it as much as I do!

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