Stalekracker Jambalaya Recipe

Recipe overview

• Cuisine: American / Cajun-style
• Prep time: 20 minutes
• Cook time: 1 hour (including resting)
• Additional time: 40 minutes (resting off-heat)
• Servings: 10–12 (I usually get 12 generous servings)

I learned this Stalekracker-style jambalaya by reading a few different takes and then making it in my own kitchen until it felt right.

It’s smoky, creamy, and a little indulgent — because yes, three cans of cream soups are the secret I use to get ultra-creamy rice without babysitting a pot for hours. This is a great crowd pleaser and perfect for leftovers.

Hi, my name is Dipendra Kumar. I’m a chef, and I love writing articles with food recipes. Ingredients create a deeper connection with the food I make.

Ingredients

Amount	Ingredient	Notes
2 lb	Smoked sausage (Andouille preferred)	Sliced into bite-size pieces
1 lb	Tasso ham (or smoked ham / thick-cut bacon)	Dice; tasso adds authentic spice
2 lb	Boneless pork shoulder or pork chops	Cubed
2	Medium yellow onions	Finely chopped
2	Green bell peppers	Finely chopped
3 stalks	Celery	Finely chopped (include inner leaves)
4 cloves	Garlic	Minced
1/2 cup	Fresh parsley	Chopped (or 2 tbsp dried)
2 tbsp	Worcestershire sauce	Don’t skip — big flavor booster
2 tbsp	Cajun seasoning	Adjust heat to taste
1 (10.5 oz) can	Cream of mushroom soup	Full-fat for best texture
1 (10.5 oz) can	Cream of celery soup
1 (10.5 oz) can	Cream of chicken soup
6 cups	Chicken stock or broth	Low-sodium recommended
3 cups	Long-grain white rice (uncooked)	Not instant/quick — regular long-grain
2 tbsp	Cooking oil or bacon grease	For browning
—	Salt & pepper	To taste

Equipment

• Large stockpot or Dutch oven — must hold everything comfortably.
• Wooden spoon or spatula — for stirring without scratching.
• Sharp knife — for chopping meats & veg.
• Cutting board — roomy one helps.
• Measuring cups & spoons — for accuracy.
• Can opener — for the soups.
• Mixing bowl — to hold prepped ingredients.
• Tight-fitting lid or foil — to trap steam.
• Large serving spoon — for dishing up.

Why I love this version

This isn’t strictly “authentic” New Orleans jambalaya — it’s a copycat riff that keeps the smoky meats and holy-trinity veggies while swapping in a trio of cream soups to get a luscious, almost risotto-like rice without constant stirring.

I love it because it’s forgiving, makes a ton, and tastes deeper the next day. If you want more traditional tomato-based jambalaya, that’s easy too — but if you want creamy, comforting, and simple, this is the one I reach for.

How to make Stalekracker Jambalaya

Step 1 Brown the meats. Heat your large pot over medium heat and add the oil (or bacon grease). Toss in the sliced smoked sausage and tasso.

Let them sizzle and brown for 5–7 minutes until you see golden edges and fragrant fat renders.

Scoop them out and set aside, but leave the flavorful grease in the pot — that’s your base.

Step 2 Sauté the vegetables. Add the chopped onions, bell peppers, and celery to the pot. This is the Cajun “holy trinity.

Stir and cook until they start to soften and the onions turn translucent, about 5–7 minutes. Add the garlic at the end and cook an extra minute; don’t let it brown too much.

Step 3 Brown the pork. Add the cubed pork shoulder to the pot and let it brown in the rendered fat. Give it time — stirring occasionally so each side gets golden.

This step adds deep caramelized flavor, and I usually let it go 10–12 minutes until nicely colored.

Step 4 Season everything. Sprinkle in the parsley, Worcestershire sauce and Cajun seasoning.

Stir so the spices coat the meats and veggies; let them bloom for a couple minutes so the aromas develop.

Step 5 Return the sausage & tasso. Put the browned sausage and tasso back into the pot and mix to combine. Smell it. Seriously — that smell is addictive.

Step 6 Add the cream soups. Spoon in the cream of mushroom, cream of celery, and cream of chicken soups.

Stir until they melt into a thick, creamy base. It might look odd at first, but trust it — this is the texture magic.

Step 7 Pour in the stock. Add enough chicken stock to just cover the mixture. Stir, crank up to a rolling boil for a few minutes, then reduce as you prepare the rice step.

Step 8 Add the rice. Stir in the uncooked long-grain rice, making sure it’s submerged and evenly distributed. Bring back to a boil briefly so the rice starts absorbing liquid.

Step 9 Cover and rest off-heat. Once boiling, cover the pot tightly with a lid (or foil) and turn off the heat. Do not lift the lid.

Let the pot sit undisturbed for 35–45 minutes — the residual heat and steam finish the rice gently and make it creamy.

Step 10 Fluff and finish. After resting, uncover and fluff the jambalaya with a fork or spoon. If it’s too dry, add a splash of stock; if too wet, let it sit uncovered a few minutes. Taste and adjust salt, pepper, or a pinch more Cajun seasoning.

Chef notes & tips (what I do)

• Don’t use instant rice — it will turn mushy.
• Browning the meats well is where most of the flavor comes from, so don’t rush Step 1 & 3.
• A heavy pot (Dutch oven) gives more even heat and less sticking.
• I prefer low-sodium stock so I can control salt at the end.
• Resting with the lid on is crucial — don’t peek! I know it’s tempting.
• Leftovers improve overnight — taste only gets better.

Storage & reheating

This keeps great in the fridge for up to 4 days in an airtight container. To reheat, warm gently in a pot with a splash of chicken stock to loosen the rice, stirring occasionally.

Microwave works too — add a little liquid and heat in 1–2 minute bursts, stirring between. Freeze up to 3 months, thaw overnight in the fridge before reheating.

What I serve with it

I usually serve this jambalaya with simple sides: cornbread (sweet or spicy), a crisp green salad with lemon vinaigrette for brightness, or roasted okra/zucchini tossed in a bit of Cajun seasoning. Drinks: sweet iced tea or a cold beer — both cut the richness nicely.

Brief Origin Note (why it’s not classic Jambalaya)

Traditional New Orleans jambalaya often uses tomatoes or a browned roux and sometimes shrimp or chicken; this Stalekracker copycat leans into smoke, creaminess, and convenience.

I like that it captures the spirit — big flavor, one pot — while being easier for a busy home cook.

FaQs:-

Conclusion

I love how this Stalekracker-style jambalaya turns simple pantry ingredients into a deeply flavorful, creamy one-pot meal that feeds a crowd. I make extra because it tastes even better the next day, and it always brings people together around the table. I hope you enjoy it as much as I do.

Warmly, and happy cooking — enjoy every bite.

Read More:- Stalekracker Pastalaya Recipe