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Stalekracker Jambalaya Recipe

Stalekracker Jambalaya Recipe

This creamy Stalekracker-style jambalaya is my favorite one-pot Cajun comfort meal. I use smoked sausage, pork, and a trio of cream soups that make the rice super tender and rich. It’s bold, smoky, and crazy easy for beginners. Every time I make it, the leftovers taste even better the next day.
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Prep Time 20 minutes
Cook Time 40 minutes
40 minutes
Total Time 1 hour 40 minutes
Servings: 12 People
Course: Main Course
Cuisine: American, Cajun-style
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

Ingredient Group: Meats
  • 2 lb — smoked sausage Andouille preferred — sliced
  • 1 lb — tasso ham or smoked ham/bacon — diced
  • 2 lb — boneless pork shoulder or pork chops — cubed
Ingredient Group: Vegetables
  • 2 — medium yellow onions — chopped
  • 2 — green bell peppers — chopped
  • 3 stalks — celery — chopped
  • 4 cloves — garlic — minced
  • 1/2 cup — fresh parsley — chopped
  • Ingredient Group: Seasoning
  • 2 tbsp — Worcestershire sauce
  • 2 tbsp — Cajun seasoning
  • — — salt & pepper — to taste
Ingredient Group: Cream Base
  • 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
Ingredient Group: Rice & Liquid
  • 6 cups — chicken stock or broth
  • 3 cups — long-grain white rice — not instant
  • 2 tbsp — cooking oil or bacon grease

Equipment

  • 1 Large stockpot or Dutch oven Big enough to hold the full recipe
  • 1 Wooden spoon or spatula For stirring without scratching
  • 1 Sharp knife Needed for chopping meats & veggies
  • 1 Cutting board A roomy board helps a lot
  • 1 Measuring cups and spoons For accurate portions
  • 1 Can opener For the cream soups
  • 1 Mixing bowl For holding prepped ingredients
  • 1 Lid or foil Must be tight to trap steam
  • 1 Large serving spoon For scooping out servings

Method
 

Step 1
  1. Heat the pot over medium. Brown sausage and tasso for 5–7 minutes. Remove and keep the grease.
Step 2
  1. Add onions, bell peppers, and celery. Cook until soft and the onions turn clear. Add garlic for 1 minute.
Step 3
  1. Add cubed pork and brown well for 10–12 minutes until golden.
Step 4
  1. Stir in parsley, Worcestershire sauce, and Cajun seasoning. Mix to coat everything.
Step 5
  1. Return sausage and tasso to the pot and stir together.
Step 6
  1. Add the cream of mushroom, cream of celery, and cream of chicken soups. Stir until creamy.
Step 7
  1. Pour in chicken stock to cover the mixture. Bring to a rolling boil.
Step 8
  1. Add uncooked rice and stir to submerge it fully.
Step 9
  1. Cover tightly with lid or foil. Turn off heat and let rest 35–45 minutes without opening.
Step 10
  1. Fluff gently. Add stock if too dry; uncover to reduce if too wet. Serve hot.

Notes

This jambalaya gets even creamier after resting. I always make extra because the flavor deepens overnight. Don’t peek during resting time or the steam escapes — steam is what makes the rice perfect.