Stalekracker Jambalaya Recipe

If you’ve ever seen that big Cajun dude hollerin’ “put it on a cracker, dude!” while stirrin’ a giant pot of meat, you already know what this stalekracker jambalaya recipe is about.

It ain’t your average rice dish — it’s smoky, meaty, creamy, and feeds a crowd like nothing else. I got hooked after seeing his viral videos cooking for 300+ folks with nothing but a wooden paddle and fire.

What makes it different?

Smoked sausage, pulled pork, the holy trinity, and a creamy twist you won’t see coming. If you liked my crawfish sauce or peri peri sauce, trust me — you need to try this.

Why Stalekracker Jambalaya Is Better Than Other Jambalayas

Stalekracker jambalaya stands out from the rest because it’s packed with bold Cajun flavors, featuring an unbeatable variety of meats and cooked with authentic Louisiana flair.

Generous servings of smoked sausage, chicken thighs, and Cajun seasoning come together, layered with the classic “holy trinity” of onions, bell peppers, and celery. This crowd-sized cooking style brings the community together, while the entertaining approach and signature humor make the experience unforgettable.

Every scoop of this rich, smoky jambalaya delivers true Southern spirit and a recipe perfected for both flavor and fun.

What Are Jambalaya Ingredients

Meats:

• 2 lbs smoked sausage (I go with Andouille), sliced
• 1 lb smoked tasso (or you can use smoked ham or even bacon)
• 2 cups cooked pulled pork (this is optional but adds big flavor)

Vegetables (Holy Trinity + Pope):

• 2 cups yellow onion, finely diced
• 1½ cups green bell pepper, diced
• 1½ cups celery, diced
• 4–6 cloves garlic, minced

Liquids & Sauces:

• 1 tbsp Worcestershire sauce
• 1 qt (4 cups) chicken stock
• 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

Seasoning:

• 2–3 tbsp Cajun Two-Step seasoning (or your favorite Cajun blend)
• 1 tsp black pepper
• Salt to taste
• 1 tbsp parsley flakes

Extras:

• 2 cups uncooked white rice (long-grain, like Louisiana Poo-Yie if you can find it)
• Optional: Cajun hot sauce, green onions, or parsley for garnish

Ingredients Substitutions

I get it — sometimes you gotta work with what’s in the fridge. Here are a few swaps I’ve used:

• Smoked tasso: Can’t find it? Use smoked ham or thick bacon.
• Pulled pork: Totally optional. Skip it if you want, or sub leftover shredded chicken.
• Cream soups: If you only got two kinds, it’ll still work fine.
• Long-grain rice: Don’t use quick rice — it’ll get mushy. But jasmine or basmati works in a pinch.
• Worcestershire sauce: If you don’t have it, a splash of soy sauce adds umami.

How to Make Stalekracker Jambalaya Copycat

Step 1: Render the Meats

Start by cooking your sausage and tasso over medium heat until browned and crispy. That’s your flavor base. Set the meat aside but keep that yummy fat in the pot.

Step 2: Cook the Veggies

Add your diced onions, peppers, celery, and garlic. Let that cook low and slow — at least 45 minutes — until they’re soft and golden. Stir now and then so it doesn’t burn.

Step 3: Add Seasoning and Pulled Pork

Stir in the Worcestershire, parsley flakes, Cajun seasoning, and black pepper. Add pulled pork if you’re using it. Don’t skimp on that seasoning — it’s what gives it a kick.

Step 4: Stir in the Cream Soups

This is the creamy twist that makes this recipe different. Add the cream of mushroom, celery, and chicken soups. Stir until smooth.

Step 5: Return the Meat

Bring that sausage and tasso back in. Mix it all together good.

Step 6: Add Chicken Stock

Pour in your chicken stock — about 4 cups. You want it soupy enough to cook the rice.

Step 7: Add the Rice

Now, stir in 2 cups of uncooked white rice. Get it all mixed evenly.

Step 8: Let It Simmer

Watch until the rice starts floatin’ to the top. Then turn off the heat and cover the pot. Let it sit tight for 35–45 minutes. Don’t peek!

Step 9: Fluff It

Once it’s rested, fluff it with a big spoon. Stir from the bottom so nothing sticks.

Step 10: Serve and Enjoy

Scoop it up, sprinkle with green onions or parsley, and enjoy that creamy, smoky goodness.

Chef Special Notes

Here’s a few lil’ tips I’ve learned from making this a bunch:

• Don’t skip the browning on the sausage — it builds flavor.
• Stir gently when adding rice so it don’t break.
• If you like spicy, splash on some Cajun hot sauce after cooking.
• Let the pot sit after rice goes in — heat off, lid on. That’s how it cooks perfect.
• Want to double it? Use a big crawfish pot

What Goes With Jambalaya as a Side Dish

When I make jambalaya — especially a big ol’ batch like this Stalekracker version — I like to keep the sides simple but thoughtful. You don’t need anything fancy. Just good food that makes sense next to a rich, smoky, Cajun dish.

My Go-To Southern Favorites

• Cornbread – Sweet or not-so-sweet, I love a crumbly cornbread with just a hint of butter. Sometimes I toss in jalapeños or cheese, depending on who’s coming over.
• Hush Puppies – Golden little bites of crispy cornmeal goodness. They’re perfect for scooping up extra sauce or just munching on the side.
• Cheddar Biscuits – These are fluffy and cheesy and help balance out the spice. I make ’em often when I’ve already got the oven on.

When I Want Something Fresh

• Simple Salad – A little green on the plate never hurts. I toss lettuce, tomatoes, cucumbers, and red onion with lemon or vinegar dressing. It helps cut through the richness.
• Tomato & Cucumber Salad – Cool and crunchy with a pinch of salt and vinegar. That’s it. Sometimes I even add this next to my crawfish sauce dish too.
• Steamed Veggies – If I want to keep it light, I’ll go with green beans, zucchini, or squash. A quick sauté in garlic butter does the trick.

For That Louisiana Feel

• Corn Maque Choux – Creamy corn cooked down with peppers and onions. Sweet, a little spicy, and totally Cajun.
• Collard Greens – Slow-cooked, seasoned right, and just earthy enough to bring balance to a big meat-heavy bowl.
• Fried Okra – Crunchy and golden with a soft inside. My kids eat ’em like fries.
• Red or White Beans with Ham – If I’ve got time, I’ll simmer some beans low and slow with smoked ham hock. Honestly, this combo with jambalaya? Pure comfort.

A Few Extra Things That Work

• Corn on the Cob – Slather it with butter, and don’t be shy — sprinkle on some Cajun seasoning. It’s simple and always hits right.
• Zucchini Bites – I roast or bake them with olive oil and herbs. The softness goes nice with the texture of the jambalaya.

How To Store Leftover & What to Do with Leftover Jambalaya

You’re probably gonna have some left — this makes a good batch. Here’s what I do:

Let it cool down first. Then I pack it into airtight containers and pop it in the fridge. It’ll stay good for 3–4 days.

You can also freeze it! Just portion it out into freezer bags. Thaw in the fridge overnight and reheat on the stove with a splash of broth or water.

Leftover ideas? Heat it up and add a fried egg for breakfast. Or stuff it in a bell pepper and bake.

FAQs

1. Can I make this without pulled pork?
Yes! The pulled pork adds extra flavor, but you can skip it if you don’t have any. Just adjust the seasoning to taste.

2. Is it spicy?
It has a little kick from the Cajun seasoning, but it’s not too hot. You can control the heat by using more or less seasoning or adding hot sauce later.

3. Can I use brown rice instead of white?
You can, but it takes longer to cook and needs more liquid. I’d stick with white for this one unless you’ve made it before.

4. What’s the best pot to use?
A large cast iron Dutch oven or a heavy-bottomed pot works great. It holds heat better and keeps the bottom from burning.

5. How do I know when the rice is cooked?
After 35–45 minutes with the lid on, your rice should be soft and fluffy. Fluff it with a spoon from the bottom to check.

6. Can I reheat it in the microwave?
Yes, it reheats well. Add a spoon of water, cover it, and microwave until hot. Stir halfway through so it heats evenly.

7. Can I use rotisserie chicken instead of pulled pork?
Sure can. It won’t be smoky, but it’ll still be tasty. Shred the chicken and toss it in when the recipe calls for pulled pork.

8. What if I don’t have Cajun seasoning?
Make your own! Use paprika, garlic powder, onion powder, cayenne, thyme, and black pepper. Mix and taste.

9. Why cream soups in jambalaya?
This is the secret part of the Stalekracker style. The cream soups make it creamy, moist, and rich — not dry like some jambalayas.

10. Can I cook this outdoors?
Yes! I’ve done this on a big burner outside with a giant pot. Just watch the heat and stir so nothing sticks.