Delicious Stalekracker Gumbo Recipe

This easy to make stalekracker gumbo recipe is Louisiana in a pot – smoky, spicy, and packed with flavor you can smell before it even hits the table. It blew up online thanks to Stalekracker’s no-nonsense Cajun style, showing you don’t need fancy tricks to cook like a pro.

I fell in love with it because it’s hearty, rich, and feels like home with every bite. We’re talking tender chicken, bold andouille sausage, a dark roux cooked slow, fresh okra, and homemade stock that’s worth every stir.

If you’ve ever wanted to make gumbo that tastes like it came straight from a Louisiana backyard, this is the one.

Let’s make the best stalekracker chicken & sausage gumbo that’ll have everyone asking for seconds.

Is Gumbo Different from Jambalaya?

Gumbo and jambalaya are both classic dishes from Louisiana, but they are not the same. As Masterclass mention, Gumbo is more of a rich, savory stew made with a dark roux that gives it deep flavor.

It’s loaded with meats like chicken or sausage, sometimes seafood, plus vegetables and Cajun seasoning. The rice is cooked on the side, then served under the gumbo so it soaks up all that goodness.

Jambalaya is a one-pot rice dish. The rice cooks right in with the meat, vegetables, and spices, which makes it drier than gumbo and gives it a different texture.

And unlike gumbo, there’s no roux – the flavor comes from the seasonings and the cooking process itself.

What Type of Chicken and Sausage is Best?

For gumbo, I like to use a small whole chicken or chicken thighs and drumsticks. They stay juicy and shred nicely into the stew.

For sausage, a mix of andouille and smoked sausage works best. Andouille gives that bold Cajun flavor, while smoked sausage adds a mellow, smoky taste.

The two together make this gumbo taste like it’s been cooking all day, even if you only spent a couple of hours.

Ingredients for Stalekracker Gumbo

• Small whole chicken (about 3–3.5 lbs) or 4 chicken thighs/drumsticks – Gives the broth a rich, meaty taste and shreds into tender pieces you’ll love in every bite.
• Smoked turkey leg or wing (optional) – Adds that deep, slow-smoked flavor that makes gumbo taste like it’s been cooking all day.
• 6 cups water – Simple and clean. This is the base for our homemade stock.
• 1 medium onion, roughly chopped – Adds a sweet and savory note to the broth.
• 1 celery stalk, roughly chopped – Part of the Cajun “holy trinity” that builds flavor.
• ½ green bell pepper, roughly chopped – Gives a fresh pop of flavor without adding heat.
• 4 garlic cloves, smashed – Brings that warm, earthy smell we all love.
• ½ cup vegetable oil – Needed for the roux. Stays neutral so the other flavors shine.
• ½ cup all-purpose flour – Works with the oil to thicken the gumbo.
• 1 cup diced onion – For the gumbo base after the roux is ready.
• ½ cup diced green bell pepper – Adds crunch and bright color early in cooking.
• ½ cup diced celery – Completes the flavor trio with onion and bell pepper.
• 3 garlic cloves, minced – Gives the gumbo base a little fresh bite.
• 6 oz andouille sausage, sliced – Spicy and smoky, it’s classic Cajun flavor.
• 6 oz smoked sausage, sliced – Smooth, smoky taste that balances the andouille.
• 2 cups chicken stock – From the chicken we cooked earlier, packed with flavor.
• 2 cups turkey stock – From the smoked turkey, makes the gumbo richer.
• 1½ teaspoons Cajun seasoning – The heart of the flavor. Use your favorite brand.
• ½ teaspoon cayenne pepper – Brings heat. Add more if you like it hotter.
• 2 teaspoons hot sauce (optional) – Gives a tangy kick at the end.
• 1 cup sliced okra (fresh or frozen) – Thickens the gumbo and adds a touch of earthiness.
• Cooked white rice – The classic base for serving gumbo.
• Potato salad (optional) – A Louisiana touch that’s creamy, cool, and perfect in the bowl.

Kitchen Tools Needed

• Large stock pot
• Heavy skillet or Dutch oven
• Wooden spoon or whisk
• Sharp knife and cutting board
• Ladle
• Measuring cups and spoons

How to Make Stalekracker Gumbo

Step 1 – Make the Stock

Put chicken, smoked turkey (if using), water, onion, celery, bell pepper, and garlic into a large pot.

Bring it to a boil, then lower heat and simmer for about 1 hour. Take the meat out and let it cool. Strain the stock and keep it warm.

Step 2 – Make the Roux

In a heavy skillet or Dutch oven, heat oil over medium heat. Slowly stir in flour. Keep stirring without stopping until it turns a deep chocolate-brown color. This can take 15–25 minutes. Don’t rush it.

Step 3 – Build the Flavor

Add diced onion, bell pepper, celery, and garlic into the roux. Cook until they soften, about 5 minutes. Add the sausages and cook until slightly browned.

Step 4 – Combine Stock and Meats

Slowly ladle in the chicken/turkey stock, stirring to keep it smooth. Shred the chicken and turkey meat, removing any skin, bones, and gristle. Add the shredded meat back to the pot.

Step 5 – Season and Simmer

Add Cajun seasoning, cayenne pepper, hot sauce, and okra. Reduce heat and simmer uncovered for 1–2 hours, stirring now and then. Taste and adjust seasoning as needed.

Step 6 – Serve

Spoon gumbo over hot rice. You can also add a scoop of potato salad right into the gumbo bowl. Serve hot.

Chef Special Tips for Stalekracker Chicken & Sausage Gumbo

• Let the roux get dark but not burnt. That’s the soul of the gumbo.
• Okra helps thicken gumbo without changing flavor much.
• Use both sausage types for the best balance.
• Let it rest for 10 minutes before serving. Flavors settle in better.
• Gumbo tastes even better the next day.

Watch Out for These Mistakes While Cooking This Gumbo

• Rushing the roux. It needs time for flavor.
• Skipping the holy trinity of onion, celery, and bell pepper.
• Using too much salt early. Wait until the end to adjust.
• Overcooking the sausage. You want it browned, not dry.
• Forgetting to skim the top if too much fat gathers.

What to Serve with Stalekracker Gumbo

• Crawfish Boil: Nothing beats a classic crawfish boil alongside gumbo. The spicy, seasoned crawfish adds a festive, hands-on element that guests always enjoy.
• Creamy Coleslaw: A refreshing, cool side like creamy coleslaw balances the richness of the gumbo perfectly with its crisp texture and tangy flavor.
• Hot Sauce and Peri Peri Sauce: I always keep hot sauce and peri peri sauce at the table for an extra fiery kick. They’re great for those who want to dial up the heat.
• Rice: Gumbo is made for rice—it soaks up all that smoky goodness. Plain steamed rice or even Cajun-spiced rice works great.
• Cornbread or Buttermilk Biscuits: Soft, buttery cornbread or flaky buttermilk biscuits make fantastic sides. They’re perfect for soaking up any leftover sauce.
• Fried Green Tomatoes: For a bit of crunch and tang, fried green tomatoes add a Southern flair that pairs well with gumbo.
• Pickled Vegetables: Some pickled okra or pickled jalapeños provide a vinegary contrast that brightens the whole meal.
• Martini: To drink, a crisp martini cuts through the bold flavors beautifully, making it my favorite cocktail to sip alongside gumbo.
• Potato Salad: A creamy potato salad adds comfort and a subtle coolness that pairs nicely with the spicy gumbo.

FAQs

1. Can I use boneless chicken?
Yes. Boneless thighs work well and save time shredding. Just know the stock may not be as rich without bones.

2. Can I freeze gumbo?
Yes. Freeze in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.

3. Do I have to use okra?
No, but it does help thicken the gumbo. If you skip it, cook longer to reduce.

4. What’s the best pot for gumbo?
A heavy Dutch oven or large stock pot holds heat well and cooks evenly.

5. Can I make it less spicy?
Yes. Reduce or skip the cayenne pepper and use mild sausage.

6. How do I reheat gumbo?
Reheat slowly on the stove over low heat, stirring often so it doesn’t stick.

7. Is it better the next day?
Yes. The flavors blend more overnight.

8. Can I use shrimp instead?
Yes, but add shrimp in the last 5 minutes so it doesn’t overcook.

9. How do I make a darker roux?
Lower the heat slightly and stir longer until the color deepens.