Packed with succulent crawfish, aromatic spices, and a rich, velvety sauce, this dish is a true celebration of the vibrant flavors of the Bayou. Prepare to embark on a delectable journey that will tantalize your taste buds and transport you straight to the heart of Cajun country.

What Does Crawfish Étouffée Taste Like?

Crawfish Étouffée is a flavor explosion that perfectly balances the rich, buttery essence of crawfish with the bold, piquant notes of Cajun spices. The velvety sauce, infused with garlic, tomatoes, and a blend of aromatic herbs, envelops the tender crawfish in a symphony of flavors.

Each bite offers a delightful contrast between the succulent seafood and the depth of the roux-based gravy. The dish is a harmonious blend of heat, tang, and creaminess, leaving a lingering warmth on the palate that will have you craving for more.

How to Make Stalekracker’s Crawfish Étouffée

Now, let’s embark on a culinary journey as we uncover the secrets to recreating Stalekracker’s legendary Crawfish Etouffee. But first, let’s gather our ingredients and kitchen tools.

Ingredients

• 2 whole heads of garlic (unpeeled)
• 1 small bunch of fresh parsley
• 2 bay leaves
• 1 cup stewed tomatoes
• 2 tablespoons lemon juice
• 2 cups homemade seafood stock (or your favorite store-bought kind)
• 1 teaspoon Cajun seasoning (“two-step”)
• 1/2 teaspoon Aleppo pepper flakes
• 1 teaspoon hot sauce of your choice
• 1 pound crawfish (pre-cooked or frozen, prepared according to package instructions)
• Salt and black pepper, to taste
• Crackers, for snackin’ (optional)

Kitchen Tools

• Pot or Dutch oven
• Spoon or ladle for stirring

Step-by-Step Instructions

Step 1: Sauté the Garlic

In a large pot or Dutch oven, sauté the garlic until fragrant.

Step 2: Add Aromatics and Liquids

Then, add the parsley, bay leaves, stewed tomatoes, lemon juice, and homemade seafood stock.

Step 3: Simmer and develop the flavor

Season the mixture with Cajun seasoning, Aleppo pepper flakes, hot sauce, and salt and black pepper to taste.

Let the mixture simmer for about 30 minutes, allowing the flavors to meld together.

Step 4: Prepare the crawfish and Add crawfish

While the base is simmering, hydrate the crawfish according to the package instructions (if using frozen or pre-cooked crawfish). After 30 minutes, add the beautiful Louisiana crawfish to the pot. Let the crawfish simmer and cook through, adjusting seasoning as needed.

Step 5: Serve

Once the crawfish are cooked and the flavors have blended perfectly, serve the dish hot, with crackers on the side for dipping.

Best Tips For Crawfish Étouffée

• Use fresh, high-quality crawfish for best taste and texture. Look for firm, bright-colored ones without discoloration or odd smells.
• Make your own seafood broth for extra flavor depth. Simmer shrimp shells and vegetables like celery, carrots, and onions.
• Don’t skimp on seasoning – Cajun food is about bold, robust flavors. Use generous amounts of Cajun spice mix, hot sauce, and other spices.
• Allow sauce to simmer for at least 30 minutes to let flavors blend together. This slow cooking develops the rich, layered taste.
• Serve the étouffée over steamed rice to soak up the delicious sauce. Long-grain white or jasmine rice work well.
• Garnish with chopped green onions and parsley for fresh flavor and color pop.
• For extra kick, add dash of favorite hot sauce or sprinkle of cayenne when serving.

Crawfish Étouffée Variations

• Seafood Étouffée: Substitute or add shrimp, crab meat, or a combination of seafood for a delicious twist.
• Chicken Étouffée: Replace the crawfish with diced or shredded chicken for a heartier, meat-based version.
• Vegetarian Étouffée: Omit the seafood and use a combination of sautéed vegetables like bell peppers, mushrooms, and okra for a vegetarian option.
• Creole-Style Étouffée: Add diced tomatoes, bell peppers, and celery to the sauce for a Creole flair.
• Smoky Étouffée: Incorporate smoked paprika or a touch of liquid smoke for a delightful smoky dimension.
• Andouille Étouffée: Include sliced andouille sausage or tasso ham for an extra burst of flavor and spice.

What to Serve with Stalekracker’s Crawfish Étouffée

While Stalekracker’s Crawfish Étouffée is undoubtedly the star of the show, there are several accompaniments that can elevate the dining experience:

• Crusty French bread: Perfect for soaking up the rich, velvety sauce.
• Steamed rice: A classic Cajun pairing, rice helps balance the bold flavors.
• Roasted vegetables: Charred brussels sprouts or roasted asparagus provide a fresh counterpoint.
• Cornbread: A Southern staple that complements the étouffée’s flavors beautifully.
• Cold beer or sweet tea: Refreshing beverages to quench your thirst after indulging in this flavorful dish.

Storing and Reheating

If you’re fortunate enough to have leftovers of this delectable Crawfish Étouffée, here’s how to store it properly:

• Refrigerate: Allow the étouffée to cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 3-4 days.
• Freeze: For longer storage, the étouffée can be frozen in an airtight, freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat the étouffée gently on the stovetop or in the microwave, adding a splash of broth or water if it becomes too thick.

FAQs

Can I use shrimp instead of crawfish?

Absolutely! While crawfish are traditional in this recipe, shrimp make an excellent substitute if you’re unable to find crawfish or prefer a different seafood.

Is Crawfish Étouffée spicy?

Crawfish Étouffée can range from mildly spicy to very spicy, depending on the amount of Cajun seasoning and hot sauce used. Adjust the heat level to your preference.

What is the difference between Étouffée and Gumbo?

While both are Cajun/Creole dishes, Étouffée has a thicker, richer sauce made from a roux-based gravy, while Gumbo is a thinner, soupy stew often thickened with filé powder or okra.

Stalekracker Crawfish Etouffee Recipe

Yield: 2

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Savor the bold flavors of Louisiana with TikTok chef Stalekracker's mouthwatering Crawfish Étouffée Recipe – a rich, buttery sauce brimming with succulent crawfish and Cajun spices.

Print

Ingredients

• 2 whole heads of garlic (unpeeled)
• 1 small bunch of fresh parsley
• 2 bay leaves
• 1 cup stewed tomatoes
• 2 tablespoons lemon juice
• 2 cups homemade seafood stock (or your favorite store-bought kind)
• 1 teaspoon Cajun seasoning ("two-step")
• 1/2 teaspoon Aleppo pepper flakes
• 1 teaspoon hot sauce of your choice
• 1 pound crawfish (pre-cooked or frozen, prepared according to package instructions)
• Salt and black pepper, to taste
• Crackers, for snackin' (optional)

Instructions

1. Sauté the Garlic: In a large pot or Dutch oven, I sauté the garlic until fragrant.
   
2. Add Aromatics and Liquids: Then, I add the parsley, bay leaves, stewed tomatoes, lemon juice, and homemade seafood stock.
   
3. Simmer and develop the flavor: Season the mixture with Cajun seasoning, Aleppo pepper flakes, hot sauce, and salt and black pepper to taste.
   Let the mixture simmer for about 30 minutes, allowing the flavors to meld together.
   
4. Prepare the crawfish and Add crawfish: While the base is simmering, hydrate the crawfish according to the package instructions (if using frozen or pre-cooked crawfish).After 30 minutes, I add the beautiful Louisiana crawfish to the pot.I let the crawfish simmer and cook through, adjusting seasoning as needed.
   
5. Serve: Once the crawfish are cooked and the flavors have blended perfectly, I serve the dish hot, with crackers on the side for dipping.
   

Nutrition Information:

Serving Size: 2
Amount Per Serving: Calories: 250Total Fat: 6gSaturated Fat: 1.5gTrans Fat: 0gCholesterol: 150mgSodium: 680mgCarbohydrates: 15gFiber: 3gSugar: 5gProtein: 30g

The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Final Words

Stalekracker’s Crawfish Étouffée Recipe represents the flavorful cooking traditions of Louisiana. With juicy crawfish, zesty spices, and a creamy sauce, this dish offers an authentic taste of Cajun cuisine.

You’re familiar with these flavors or trying them for the first time, Stalekracker’s recipe is worth making. Get ready to experience the delightful flavors of the Bayou region with this mouthwatering étouffée.

The post Stalekracker Crawfish Etouffee Recipe appeared first on Simply Good Cooking.

It doesn’t matter if you’re a native Louisianan or just trying new cuisines; this delicious dish will satisfy your cravings. Let’s take a taste-filled trip as we learn how to make this Stalekracker Red Beans and Rice Recipe.

Selecting and Soaking the Beans

Choosing the right beans is crucial for achieving the desired texture and flavor. Option for high-quality dried red kidney beans, which are readily available in most grocery stores or specialty markets. It’s essential to soak the beans overnight, allowing them to plump up and soften, ensuring a creamy and velvety consistency in the final dish.

How to Make This Stalekracker Red Beans and Rice Recipe

Making the perfect Stalekracker Red Beans and Rice is an art that takes time, care, and a deep understanding of how different tastes work well together. Let’s break it down step by step:

Ingredients Needed

• 1 pound dried red beans, soaked overnight
• 1 pound smoked turkey, diced
• 1 pound smoked sausage, sliced
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 4 cups homemade chicken stock
• 1 teaspoon cayenne pepper
• Salt and black pepper, to taste

For Cornbread:

• 1 cup cornmeal
• 1 large egg
• 2 tablespoons vegetable oil
• 1/2 cup buttermilk
• 2 tablespoons butter, melted

Kitchen Appliances

• Large pot
• Black iron skillet
• Mixing bowl
• Wooden spoon

Step-by-Step Cooking Instructions

Step 1. Browning the Meat:

Heat a large pot over medium heat. Add the diced smoked turkey and sliced smoked sausage. Cook until browned and juices start flowing. Remove the meat from the pot and set aside.

Step 2. Sautéing the Aromatics:

In the same pot, add chopped bell pepper, celery, and minced garlic. Sauté until vegetables are tender, about 5 minutes.

Step 3. Simmering the Beans:

Drain the soaked red beans and add them to the pot along with the homemade chicken stock. Stir in cayenne pepper, salt, and black pepper. Bring to a boil, then reduce heat to low and let it simmer for about 2 hours, or until beans are tender.

Step 4. Making Cornbread:

While the beans are cooking, prepare the cornbread. In a mixing bowl, combine cornmeal, egg, vegetable oil, buttermilk, and melted butter. Mix until well combined.

Preheat a black iron skillet in the oven at 450°F (230°C). Grease the skillet with oil or butter.

Pour the cornbread batter into the preheated skillet. Bake for 25 minutes without peeking.

Step 5. Thickening the Beans:

Once the beans are tender, use a wooden spoon to smash some of the beans against the side of the pot. This will help thicken the mixture and make it creamy.

Step 6. Adding the Meat:

Add the cooked turkey and sausage back into the pot. Let it simmer for another 30 minutes to allow the flavors to meld together.

Step 7. Serving:

Serve the red beans and rice hot with a side of cornbread or fried chicken wings. Enjoy the comfort of this soul-satisfying meal!

Expert Tips

• For an even richer flavor, consider adding a ham hock or smoked turkey wing to the beans while they simmer.
• If you prefer a thicker consistency, mash some of the beans against the side of the pot with a wooden spoon.
• Don’t forget to taste and adjust the seasoning as needed – a sprinkle of fresh herbs like thyme or parsley can add a lovely pop of flavor.

What to Serve with this Stalekracker Red Beans and Rice

While this dish is incredibly satisfying on its own, there are several delicious accompaniments that can elevate your dining experience:

• Cornbread: A classic pairing, the buttery cornbread provides the perfect vehicle for soaking up the flavorful bean gravy.
• Fried Chicken or Smoked Sausage: Crispy fried chicken or additional smoked sausage slices make a hearty and delicious addition to the meal.
• Collard Greens or Mustard Greens: Savory greens, cooked with a touch of smoked meat, offer a nutritious and flavorful side dish.
• Hot Sauce: A few dashes of your favorite hot sauce can add an extra kick of heat and flavor to the dish.

How to Store Leftover Red Beans and Rice

If you find yourself with leftovers (which is highly unlikely), fear not! Red beans and rice are even more flavorful the next day.

Simply transfer the cooled beans and rice to an airtight container and refrigerate for up to 4 days. When ready to enjoy, gently reheat the leftovers on the stovetop or in the microwave, adding a splash of broth or water if needed to restore the desired consistency.

Frequently Asked Questions

Can I use canned red beans instead of dried beans?

While canned beans can be a convenient option, using dried beans ensures the best flavor and texture. The soaking and simmering process allows the beans to absorb all the rich flavors from the broth and meats.

Can I use kidney beans instead of red beans?

While kidney beans can be substituted in a pinch, red beans are the traditional choice for this dish and will provide the most authentic flavor and texture.

How do I know when the beans are done?

The beans should be tender and creamy, but still hold their shape. They should easily mash against the side of the pot when tested with a fork or spoon.

Is it necessary to soak the beans overnight?

While soaking the beans overnight is recommended for the best texture and reduced cooking time, you can use a quick-soak method if you’re short on time. Simply cover the beans with water, bring to a boil, remove from heat, and let soak for an hour before draining and proceeding with the recipe.

How can I make the beans more creamy?

For an extra creamy consistency, you can mash some of the cooked beans against the side of the pot with a potato masher or the back of a fork. You can also add a bit of cream or milk towards the end of cooking.

How can I make the dish spicier?

If you prefer a little more heat, feel free to increase the amount of cayenne pepper or add a few dashes of your favorite hot sauce to the simmering beans.

Can I use a different type of smoked meat?

Absolutely! While smoked turkey and sausage are classic choices, you can experiment with other smoked meats like ham, tasso, or andouille sausage.

Can I make this dish ahead of time?

Yes, this dish is perfect for meal prepping or making ahead. Simply reheat portions over medium heat, adding a splash of broth or water if the mixture seems too thick.

What type of cornmeal should I use for the cornbread?

For the best texture and flavor, use stone-ground cornmeal or a coarse, yellow cornmeal. Avoid using finely ground cornmeal, which can result in a dense, gritty cornbread.

Can I use a slow cooker to make this recipe?

Yes, you can adapt this recipe for the slow cooker. Brown the meats and sauté the vegetables as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours, or until the beans are tender.

Can I freeze leftover red beans and rice?

Yes, you can freeze leftover red beans and rice for up to 3 months. Allow the dish to cool completely, then portion it into airtight containers or freezer bags. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.

Stalekracker Red Beans and Rice Recipe

Yield: 6

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours 20 minutes

Savor the authentic flavors of Louisiana with this Stalekracker Red Beans and Rice Recipe, featuring smoky meats, creamy red beans, and buttery cornbread - a true taste of the Deep South.

Print

Ingredients

• 1 lb dried red beans, soaked overnight
• 1 lb smoked turkey, diced
• 1 lb smoked sausage, sliced
• 1 bell pepper, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 6 cups homemade chicken stock
• 1 teaspoon cayenne pepper
• Salt and pepper, to taste

For Cornbread:

Toggle ingredient group

• 2 cups cornmeal
• 1 large egg
• 1/4 cup vegetable oil
• 1 cup buttermilk
• 2 tablespoons butter, melted

Instructions

1. Browning the Meat: Heat a large pot over medium heat. Add the diced smoked turkey and sliced smoked sausage. Cook until browned and juices start flowing. Remove the meat from the pot and set aside.
2. Sautéing the Aromatics: In the same pot, add chopped bell pepper, celery, and minced garlic. Sauté until vegetables are tender, about 5 minutes.
3. Simmering the Beans: Drain the soaked red beans and add them to the pot along with the homemade chicken stock. Stir in cayenne pepper, salt, and black pepper. Bring to a boil, then reduce heat to low and let it simmer for about 2 hours, or until beans are tender.
4. Making Cornbread: While the beans are cooking, prepare the cornbread. In a mixing bowl, combine cornmeal, egg, vegetable oil, buttermilk, and melted butter. Mix until well combined. Preheat a black iron skillet in the oven at 450°F (230°C). Grease the skillet with oil or butter. Pour the cornbread batter into the preheated skillet. Bake for 25 minutes without peeking.
5. Thickening the Beans: Once the beans are tender, use a wooden spoon to smash some of the beans against the side of the pot. This will help thicken the mixture and make it creamy.
6. Adding the Meat: Add the cooked turkey and sausage back into the pot. Let it simmer for another 30 minutes to allow the flavors to meld together.
7. Serving: Serve the red beans and rice hot with a side of cornbread or fried chicken wings. Enjoy the comfort of this soul-satisfying meal!
   
   

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 750Total Fat: 35gSaturated Fat: 12gCholesterol: 150mgSodium: 1200mgCarbohydrates: 68gFiber: 12gSugar: 8gProtein: 40g

The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Final Words

This Stalekracker Red Beans and Rice recipe is a true celebration of Louisiana Creole cuisine, bursting with flavors that will transport you to the heart of the Deep South. From the rich, smoky depth of the beans and meats to the buttery cornbread accompaniment, every bite is a delightful journey for your taste buds.

Whether you’re a seasoned cook or a beginner in the kitchen, this dish is sure to become a beloved staple in your repertoire, bringing warmth and comfort to your dining table.

The post Stalekracker Red Beans and Rice Recipe appeared first on Simply Good Cooking.

Put your seat belts on and get ready for a taste adventure that will take you right to the heart of Cajun country!

Why You Should Try This Recipe?

Beyond the mouthwatering flavor, there are several reasons why you should give Stalekracker’s elk chili recipe a try:

• Unique Protein Source: Elk meat is a lean and sustainable protein option that adds a distinct richness and heartiness to the chili.
• Bold Cajun Flavors: Stalekracker’s Cajun-inspired blend of spices, including chili powder and cumin, infuses the dish with an unforgettable kick.
• Versatility: This chili can be served as a main dish, or as a delicious topping for hot dogs, baked potatoes, or even fries.

How to Make Stalekracker Chili Recipe

Stalekracker chili recipe is a delightful fusion of traditional chili ingredients and bold Cajun flavors. This hearty dish is sure to become a new favorite in your household.

Ingredients

• 1 lb elk ground meat
• ½ lb pork sausage
• 2 elk steaks, thinly sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Kitchen Tools

• Large skillet or Dutch oven
• Chopping board
• knife
• Wooden spoon
• Measuring spoons

Step-by-Step Cooking Instructions

Step 1. Preparation:

Start by slicing the elk steaks thinly. Cross-cut them into bite-sized pieces. Set aside.

Chop the onion and mince the garlic cloves.

Open the cans of diced tomatoes and tomato paste. Set aside.

Step 2. Mixing the Meats:

In a large skillet or Dutch oven, mix the elk ground meat and pork sausage together. Use your hands to combine them well.

Step 3. Cooking the Meats:

Place the skillet or Dutch oven over medium heat. Add the mixed meats and cook until browned, breaking it apart with a wooden spoon as it cooks.

Once browned, add the chopped onion and minced garlic to the skillet. Cook until the onions are translucent and fragrant.

Step 4. Adding Tomatoes and Seasonings:

Stir in the diced tomatoes and tomato paste. Mix well to combine.

Sprinkle chili powder and cumin over the mixture. Season with salt and pepper according to your taste preference.

Step 5. Simmering:

Reduce the heat to low and let the chili simmer for about 30 minutes to allow the flavors to meld together. Stir occasionally.

Step 6. Final Touches:

Once the chili has thickened and the flavors have developed, remove it from the heat.

Garnish with fresh parsley for a pop of color and freshness.

Ladle the elk chili into bowls and serve hot.

Tips and Variations

While Stalekracker’s elk chili recipe is a masterpiece on its own, feel free to put your own spin on it and make it your own:

• Protein Swap: If elk meat is hard to come by, substitute with ground beef or turkey for a more accessible option.
• Bean It Up: Add kidney beans, black beans, or pinto beans for extra protein and fiber.
• Veggie Boost: Stir in diced bell peppers, zucchini, or corn for a nutritious and colorful twist.
• Heat Level Adjustment: Increase or decrease the amount of chili powder and cayenne pepper to suit your desired level of spiciness.
• Toppings Galore: Experiment with different garnishes like crispy bacon bits, diced avocado, or a dollop of cooling sour cream.

What Do You Put on Top of Chili?

Part of the joy of savoring a hearty bowl of chili is the toppings! Here are some delicious options to elevate your Stalekracker chili experience:

• Shredded Cheese: A classic choice, like cheddar, Monterey Jack, or a Mexican cheese blend, adds creaminess and a slight tang.
• Diced Onions: Raw or sautéed, diced onions provide a crisp, tangy crunch.
• Jalapeños: For those who love a kick of heat, fresh or pickled jalapeño slices are a must.
• Sour Cream or Greek Yogurt: A cool and creamy contrast to the spicy chili.
• Sliced Avocado: Creamy, fresh avocado adds a luxurious touch and a dose of healthy fats.
• Crushed Tortilla Chips or Crackers: For a crunchy texture and a hint of saltiness.

What to Serve with This Stalekracker Chili

While Stalekracker’s elk chili is undoubtedly the star of the show, it’s always nice to have some accompaniments to round out the meal. Here are some delicious side dish ideas:

• Cornbread or Corn Muffins: A classic pairing that soaks up the rich chili flavors.
• Garlic Bread or Biscuits: Buttery and carb-y goodness perfect for mopping up any leftover chili juices.
• Tossed Salad: A fresh green salad provides a crisp and refreshing contrast to the hearty chili.
• Roasted Vegetables: Roasted broccoli, cauliflower, or Brussels sprouts add a nutritious and flavorful element to the meal.
• Rice or Quinoa: Fluffy grains like rice or quinoa make a great base for ladling the chili over.

Storing and Reheating Leftovers

One of the best things about Stalekracker’s elk chili recipe is that it makes fantastic leftovers! Here’s how to store and reheat them properly:

Storing: Once the chili has cooled, transfer it to an airtight container and refrigerate for up to 4 days.

Freezing: For longer storage, portion the chili into freezer-safe containers or resealable bags, leaving some headspace for expansion. Freeze for up to 3 months.

Reheating: Thaw frozen chili in the refrigerator overnight, then reheat on the stovetop or in the microwave, stirring occasionally, until heated through.

Common Stalekracker Chili FAQs

Can I use ground beef instead of elk meat?

Absolutely! Ground beef is a great substitute if elk meat is hard to find. Just use the same amount as the recipe calls for.

Do I have to use pork sausage, or can I use another type of sausage?

You can certainly experiment with different types of sausage, such as turkey or chicken sausage. However, the pork sausage does add a delicious richness and depth of flavor to the chili.

Can I make this chili vegetarian or vegan?

Yes! Substitute the elk and pork sausage with plant-based protein sources like lentils, textured vegetable protein (TVP), or soy crumbles. Use vegetable broth instead of the meat juices and omit any dairy-based toppings.

How spicy is this chili?

The level of spiciness can vary depending on the amount of chili powder and cayenne pepper used. The recipe as written has a moderate level of heat, but you can adjust the spices to your desired level of spiciness.

Can I make this chili in a slow cooker or Instant Pot?

Absolutely! This chili recipe is perfect for the slow cooker or Instant Pot. Simply brown the meats on the stovetop first, then transfer everything to your preferred cooking appliance and follow the cooking instructions for chili.

Stalekracker Chili Recipe

Yield: 4

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Discover the ultimate Stalekracker Chili Recipe for a hearty meal! Perfect blend of elk and sausage in a flavorful tomato base. Try it now!

Print

Ingredients

• 1 lb elk ground meat
• ½ lb pork sausage
• 2 elk steaks, thinly sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preparation: Start by slicing the elk steaks thinly. Cross-cut them into bite-sized pieces. Set aside. Chop the onion and mince the garlic cloves. Open the cans of diced tomatoes and tomato paste. Set aside.
2. Mixing the Meats: In a large skillet or Dutch oven, mix the elk ground meat and pork sausage together. Use your hands to combine them well.
3. Cooking the Meats: Place the skillet or Dutch oven over medium heat. Add the mixed meats and cook until browned, breaking it apart with a wooden spoon as it cooks. Once browned, add the chopped onion and minced garlic to the skillet. Cook until the onions are translucent and fragrant.
4. Adding Tomatoes and Seasonings: Stir in the diced tomatoes and tomato paste. Mix well to combine. Sprinkle chili powder and cumin over the mixture. Season with salt and pepper according to your taste preference.
5. Simmering: Reduce the heat to low and let the chili simmer for about 30 minutes to allow the flavors to meld together. Stir occasionally.
6. Final Touches: Once the chili has thickened and the flavors have developed, remove it from the heat. Garnish with fresh parsley for a pop of color and freshness. Ladle the elk chili into bowls and serve hot.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 480Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gCholesterol: 145mgSodium: 750mgCarbohydrates: 20gFiber: 5gSugar: 8gProtein: 41g

The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Final Words

This Stalekracker chili recipe is a true work of art in the kitchen. It combines the rich, savory flavors of elk meat with the bold, Cajun-inspired spices that have made this TikTok cook famous. This chili is sure to become a regular in your kitchen because it has just the right amount of heat, depth, and complexity.

Get all of your ingredients together, put on your cooking apron, and get ready for a tasty adventure that will take your taste buds straight to Louisiana. Enjoy your meal!

The post Stalekracker Chili Recipe appeared first on Simply Good Cooking.

After trying this recipe, I would choose this bread pudding over any other sweet dessert. Ben and I loved it. If you are looking for a quick dessert recipe, then you should definitely try this leftover bread pudding in Louisiana style.

How Good is This Bread Pudding?

Let me tell you – this Stalekracker Bread Pudding is downright heavenly! It’s the kind of dessert that’ll have you savoring every bite and wishing you could make it last forever. Here’s why it’s so darn good:

• Delicious Way to Use Leftovers: Do not throw away old, stale bread. This recipe turns that old bread into a sweet and tasty dessert. It stops food waste and makes something yummy from leftovers.
• Nostalgic Comfort Food: The Stalekracker Bread Pudding smells warm and cozy from the cinnamon. It has a thick, creamy texture like pudding. This dessert feels like a big, comforting hug. It brings back happy memories of home.
• Easy to Prepare: Even though it tastes fancy, this bread pudding is very simple to make. You only need a few basic things you probably already have at home. It does not take much work.
• Versatile and Adaptable: The classic recipe is delicious on its own. But you can also add different flavors and toppings you like. Mix in fruits, nuts, or other yummy things to make it your own special treat.

How to Make Stalekracker Bread Pudding

For this Stalekracker Bread Pudding, you only just need a few simple ingredients you probably already have at home. This  is a delightful and easy-to-make dessert that transforms stale bread into a rich, custard-like treat. Here’s what you’ll need and how you can create this delicious dish:

Ingredients

• Leftover bread:The star ingredient of this recipe, stale bread provides the perfect base for soaking up the rich custard mixture. Any type of bread will work, from French bread to sourdough, allowing you to use up leftovers and reduce food waste.
• 5 eggs: Eggs act as a binding agent and contribute to the pudding’s rich, custard-like texture.
• 1 Cup Whole Milk (approximately 240 grams/8.6 oz): Whole milk provides the base liquid for the custard mixture. Its creamy consistency adds richness and depth of flavor to the bread pudding.
• 1 cup of Heavy cream (approximately 240 grams/8.6 oz): This is the secret ingredient that lends a luxurious texture to the bread pudding. Its high fat content contributes to the creamy richness of the custard, making the pudding irresistibly decadent.
• 3 tablespoons sugar (approximately 200 grams/7.1 oz): Sugar adds sweetness to the bread pudding, balancing out the flavors of the other ingredients. It caramelizes slightly during baking, creating a golden crust on the surface of the pudding.
• 1 teaspoon ground cinnamon: Ground cinnamon infuses the bread pudding with warm, aromatic flavor. Its spicy notes complement the sweetness of the custard, creating a harmonious blend of flavors.
• 1 teaspoon vanilla extract: Vanilla extract enhances the overall flavor profile of the bread pudding with its rich, floral aroma.

For the sauce:

• Half a stick of butter (approximately 60 grams/2.1 oz)
• 1 1/2 tablespoons all-purpose flour
• 1/4 cup heavy cream 
• Little bit of vanilla extract and Almond extract

Instructions For Making This Bread Pudding

Step 1: Prep the Bread

First up, grab that old bread and tear it up into small pieces. It doesn’t matter what kind of bread – could be French, could be new, could be old, anything works. Toss those pieces into a pan.

Step 2: Mix the Good Stuff

Now, crack open five eggs into a separate bowl. Add a splash of whole milk, a bit of heavy cream (that’s the secret ingredient for dreamy texture), a sprinkle of sugar, some cinnamon for flavor, and a dash of vanilla extract. Mix it all together until it’s nice and blended.

Step 3: Let It Soak

Pour that creamy mixture all over the torn bread in the pan. Give it a good toss to make sure every piece gets coated. Now, let it sit for about 20 minutes. This will help soak up all the good stuff from the bread and make it extra delicious.

Step 4: Bake the Bread

After that, preheat your oven to 350 degrees. Once it’s ready, transfer your bread pudding mixture into a baking pan. Spread it out evenly, making sure to get all that deliciousness in there. Pop it in the oven for about an hour, or until the center sets.

Step 5: Whip Up a Simple Sauce

While that pudding’s baking, let’s make a basic sauce for our bread pudding. Melt half a stick of butter in a saucepan. No need to get fancy here – just keep it simple. Add a bit of flour to thicken it up, then sweeten the deal with some sugar. Stir until it’s smooth and velvety. Now, pour in some heavy cream and mix until it’s nice and creamy. 

After it’s done, turn off the fire and add Little bit of vanilla extract and Almond extract in the sauce for an extra kick. You can also add a bit of vodka or beer if you like (do not give this to your kids if you use this).

Step 6: Top It Off

Once your bread pudding is out of the oven and looking golden brown, it’s time to pour on that sauce. Make a few cuts on top to let the goodness seep in, then drizzle that sauce all over. Let it soak in for a bit – every piece deserves a taste of that sweet goodness.

Tips and Serving Suggestions

While the classic Old Fashioned Stalekracker Bread Pudding Recipe is simply divine, there’s always room for creativity and personal touches. Here are a few tips and variations to help you make this dish truly your own:

• Bread Types: While stale bread is the traditional choice, feel free to experiment with different types of bread, such as challah, brioche, or even croissants for an extra indulgent twist.
• Spice It Up: Add a pinch of nutmeg, cloves, or even a touch of rum or bourbon to the custard mixture for a deeper, more complex flavor profile.
• Add some Fruits: Fresh or dried fruits like raisins, cranberries, or diced apples can add a lovely burst of flavor and texture to the bread pudding.
• Nuts and Crunch: Sprinkle some chopped pecans, walnuts, or even a streusel topping over the pudding before baking for an extra crunchy and nutty flavor.
• Liquor Infusion: For an adult twist, try soaking the bread in a mixture of milk and your favorite liquor, such as rum, brandy, or whiskey, before assembling the pudding.
• Caramel or Chocolate Sauce: Instead of the classic sauce, drizzle the baked pudding with a rich caramel or chocolate sauce for an indulgent treat.
• Whipped Cream or Ice Cream: Serve the warm bread pudding with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a truly decadent dessert experience.

How To Store Leftovers Pudding

If you manage to have any leftovers of this Stalekracker Bread Pudding, you can store it like the other pudding recipes. It’s just as delicious the next day (or even a few days later). Here are some tips for storing and enjoying your leftovers:

Let bread pudding cool, then store airtight in the fridge for 4-5 days. Reheat portions in the microwave 30-60 seconds or whole dish at 300°F for 10-15 minutes until hot. 

To freeze, wrap tightly and store airtight for 2-3 months. Thaw overnight before reheating, or reheat from frozen stirring occasionally. For thickened sauce, reheat with milk/cream over low.

FAQs

Why Is My Bread Pudding Mushy?

Sounds like you may have used bread that was too fresh and soft. Next time, let those bread pieces get a bit stale and dried out first for the perfect custard-soaked texture.

Can I Use Different Types Of Milk Or Cream?

Absolutely! I like to use whole milk and heavy cream for ultimate richness, but feel free to swap in whatever milk or cream you’ve got on hand. Just know it may affect the luscious creaminess a bit.

Can I Skip The Sauce?

You can, but why would you want to? That silky sauce is what really takes this bread pudding over the top!

Stalekracker Bread Pudding Recipe

Yield: 1

Prep Time: 30 minutes

Bake Time: 20 minutes

Total Time: 50 minutes

Learn how to make Stalekracker Bread Pudding Recipe is a delightful and quick dessert treat to make using any leftover bread.

Print

Ingredients

• Torn leftover bread (any leftover bread or new if you don't have any leftovers)
• 5 eggs
• 1 Cup Whole Milk (approximately 240 grams/8.6 oz)
• 1 cup of Heavy cream (approximately 240 grams/8.6 oz)
• 3 tablespoons sugar (approximately 200 grams/7.1 oz)
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

For the sauce:

Toggle ingredient group

• Half a stick of butter (approximately 60 grams/2.1 oz)
• 1 1/2 tablespoons all-purpose flour
• 1/4 cup heavy cream
• Little bit of vanilla extract and Almond extract

Instructions

1. First up, grab that old bread and tear it up into small pieces. It doesn't matter what kind of bread – could be French, could be new, could be old, anything works. Toss those pieces into a pan.
2. Now, crack open five eggs into a separate bowl. Add a splash of whole milk, a bit of heavy cream (that's the secret ingredient for dreamy texture), a sprinkle of sugar, some cinnamon for flavor, and a dash of vanilla extract. Mix it all together until it's nice and blended.
3. Pour that creamy mixture all over the torn bread in the pan. Give it a good toss to make sure every piece gets coated. Now, let it sit for about 20 minutes. This will help soak up all the good stuff from the bread and make it extra delicious.
4. After that, preheat your oven to 350 degrees. Once it's ready, transfer your bread pudding mixture into a baking pan. Spread it out evenly, making sure to get all that deliciousness in there. Pop it in the oven for about an hour, or until the center sets.
5. While that pudding's baking, let's make a basic sauce for our bread pudding. Melt half a stick of butter in a saucepan. No need to get fancy here – just keep it simple. Add a bit of flour to thicken it up, then sweeten the deal with some sugar. Stir until it's smooth and velvety. Now, pour in some heavy cream and mix until it's nice and creamy. After it's done, turn off the fire and add Little bit of vanilla extract and Almond extract in the sauce for an extra kick. You can also add a bit of vodka or beer if you like.
6. Once your bread pudding is out of the oven and looking golden brown, it's time to pour on that sauce. Make a few cuts on top to let the goodness seep in, then drizzle that sauce all over. Let it soak in for a bit – every piece deserves a taste of that sweet goodness.

Nutrition Information:

Serving Size: 3
Amount Per Serving: Calories: 450Total Fat: 27gSaturated Fat: 15gCholesterol: 170mgSodium: 280mgCarbohydrates: 45gFiber: 2gSugar: 25gProtein: 9g

The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Final Words

There’s something truly special about the Stalekracker Bread Pudding recipe. It’s a dessert that captures the essence of comfort, nostalgia, and good old-fashioned charm. 

You can make this dessert for yourself or for your family. I’m sure everyone will love this pudding. If you make this recipe, you can let me know your opinion on it in the comment section below or share this recipe with your friends and family to let them know how good it is.

The post Stalekracker Bread Pudding Recipe appeared first on Simply Good Cooking.

What drew me in even more was the taste of this dip. Personally, I can’t get enough of this creamy, tangy, and slightly spicy concoction. It’s a versatile condiment that can be used as a dip for chips, a sauce for shrimp or chicken, or even a spread for sandwiches. 

But what truly sets it apart is the perfect balance of flavors, from the richness of mayonnaise to the tang of mustard and ketchup, all tied together with a hint of heat from the Cajun Two Step Cayenne Seasoning and Tabasco sauce.

What is Stalekracker Money Dip?

Stalekracker Money Dip, also known as the Cajun Two Step Money Dip, is a creamy, tangy, and slightly spicy dip that packs a punch of flavors. 

At its core, this dip is a celebration of Cajun cuisine, infused with the rich culinary heritage of South Louisiana. Created by TikTok Chef Justin Chiasson (aka Stalekracker), this recipe pays homage to his Paw Donald’s love for adding a kick of cayenne pepper to dishes, affectionately known as “Da Cajun Two Step.”

How To Make This Money Dip Recipe

Now, Let me guide you through the incredibly simple process of making this Stalekracker Money Dip right in your own kitchen. Once you taste it, you’ll be hooked and want to make it again and again.

Ingredients:

• 2.5 Tablespoons (35g) Mayonnaise – This forms the creamy base of the dip.
• 1-2 teaspoons Mustard – Adds a tangy counterpoint to the richness of the mayonnaise.
• 1-2 tablespoons Ketchup – Offers a touch of sweetness and savory depth.
• 1-2 teaspoons Worcestershire sauce – Adds a complex umami flavor.
• 1/2 teaspoon Garlic powder – Brings in a savory, aromatic element.
• 1/4 teaspoon Black pepper – Adds a touch of heat and depth.
• 1/2 teaspoon Onion powder – This enhances the savory profile.
• 1/2 teaspoon Cajun Two Step Seasoning – Stalekracker’s signature blend adds a vibrant Cajun kick.
• 1/2 teaspoon Tony Chachere’s Creole Seasoning – This classic Creole seasoning complements the Cajun Two Step perfectly.
• Few drops Tabasco sauce – Customize your spice level with a few drops of fiery Tabasco.

Kitchen Appliance:

• Mixing bowl – For combining all the ingredients.
• Whisk or hand mixer – To achieve a smooth and creamy consistency.

Step by Step Recipe Instructions

Step 1: Adding Ingredients

In a mixing bowl, combine the mayonnaise, ketchup, mustard, and Worcestershire sauce. Then, add the garlic powder, black pepper, and onion powder. Finally, sprinkle in the Cajun Two Step Cayenne Seasoning, Tony Chachere’s Creole Seasoning, and a few drops of Tabasco sauce.

Step 2: Mix and Enjoy

After adding all the ingredients, mix them well using whisk or a hand mixer. Before you pour the dip in a bottle to store, make sure to taste and adjust seasonings based on your taste preference. That’s it. Now you can use this money dip sauce with chips or shrimp fry or whatever you want.

Tips and Variations

While the Stalekracker Money Dip recipe is delicious as is, you can also experiment with variations to suit your taste preferences:

• Feel free to fold in some finely chopped fresh herbs like parsley or chives for an extra pop of flavor and texture but I prefer my dip as it is. 
• If you prefer a smoky flavor, incorporate a touch of smoked paprika or chipotle powder.
• For a creamier texture, mix in some sour cream or cream cheese.

What to Serve With This Dip

You can enjoy this dip with any of your favorite foods but here are my top suggestions I personally love to dip in this dip:

• Classic Dipping: Potato chips, tortilla chips, and crackers are all excellent choices for scooping up this delicious dip.
• French Fry Fiesta: Elevate your french fry game by turning them into dipping champions with this flavorful sauce.
• Burger Bliss: Add a dollop of Money Dip to your next burger for a flavor explosion that will leave you wanting more.
• Sandwich Savior: Liven up a boring sandwich by spreading a layer of Money Dip on the bread.

Leftover and Storing

You all know I’m a foodie person and can’t resist my midnight cravings or movie time munchies so I always make some of my favorite snacks at home so that I can munch it anytime. This money dip  is one that goes with just about anything. So, I like to store it. Here are few tips on how to store this money dip:

• Transfer the dip to an airtight container and refrigerate for up to 5 days.
• Give the dip a good stir before serving, as the ingredients may separate during storage.
• If the dip seems too thick after refrigeration, simply add a tablespoon or two of water and whisk until it reaches the desired consistency.
• Repurpose leftovers by using the dip as a sandwich spread, a topping for baked potatoes, or a sauce for grilled meats or vegetables.

Frequently Asked Questions

Is This Money Dip Spicy?

The dip has a moderate level of heat from the Cajun Two Step Cayenne Seasoning and Tabasco sauce. However, you can adjust the spice level to your preference by adding more or less of these ingredients.

Is This Dip Gluten-free?

Yes, the Stalekracker Money Dip recipe is naturally gluten-free, making it a safe option for those with gluten sensitivities or celiac disease.

I Don’t Like Things Too Spicy. Can I Skip The Tabasco?

Of course! The Money Dip is delicious with or without the extra kick. Just adjust the amount of Cajun seasoning to your preference.

Stalekracker Money Dip Recipe

Yield: 1

Prep Time: 5 minutes

Total Time: 5 minutes

This tangy, and creamy Stalekracker Money Dip Recipe only takes a few minutes to make and taste great with any snacks and foods!

Print

Ingredients

• 2.5 Tablespoons (35g) Mayonnaise
• 1-2 teaspoons Mustard
• 1-2 tablespoons Ketchup
• 1-2 teaspoons Worcestershire sauce
• 1/2 teaspoon Garlic powder
• 1/4 teaspoon Black pepper
• 1/2 teaspoon Onion powder
• 1/2 teaspoon Cajun Two Step Seasoning
• 1/2 teaspoon Tony Chachere's Creole Seasoning
• Few drops Tabasco sauce

Kitchen Appliance

Toggle ingredient group

• Mixing bowl
• Whisk or hand mixer

Instructions

1. In a mixing bowl, combine the mayonnaise, ketchup, mustard, and Worcestershire sauce. Then, add the garlic powder, black pepper, and onion powder. Finally, sprinkle in the Cajun Two Step Cayenne Seasoning, Tony Chachere's Creole Seasoning, and a few drops of Tabasco sauce.
2. After adding all the ingredients, mix them well using whisk or a hand mixer. Before you pour the dip in a bottle to store, make sure to taste and adjust seasonings based on your taste preference. That's it. Now you can use this money dip sauce with chips or shrimp fry or whatever you want.

Nutrition Information:

Serving Size: 2
Amount Per Serving: Calories: 120Total Fat: 12g

The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Conclusion

I can’t stress enough how much you need to try the Stalekracker Money Dip recipe in your own kitchen. This is a must try dipping recipe you won’t regret. Just try once and you’ll be hooked. 

If you make this recipe already, then be sure to share feedback in the comments below or rate this recipe or you can just share this recipe on social media.

The post Stalekracker Money Dip Recipe appeared first on Simply Good Cooking.

The depth of flavor comes from slowly simmering chicken and smoked turkey or sausage in a seasoned homemade stock. Dark roux provides the gumbo’s richness and body. The addition of okra thickens the stew and adds unique texture.

What Does Stalekracker Chicken and Sausage Gumbo Taste Like?

This gumbo is rich, smoky, slightly spicy, and full of robust Louisiana flavor. The dark roux provides a complex, nutty base with a hint of bitterness. The vegetables in the classic “holy trinity” add sweetness and freshness.

The smoked sausage provides a savory, salty, smoky flavor that permeates the broth. The chicken soaks up the seasoned broth and adds tenderness. And the blend of Cajun spices like cayenne, black pepper, garlic, and special Cajun Two Step seasoning blend gives it all a distinct Louisiana kick.

Ingredients

• 1 quart water
• 1 old yard Pimp Drop (chicken)
• 1 smoked turkey leg or wings
• 5 Tbsp. Cajun Two Step Seasoning (or as needed)
• A bunch of garlic cloves, minced
• 1 1/2 cups vegetable oil
• 1 1/2 cups all-purpose flour
• 1 pound smoked sausage, cut into small pieces
• 1 lb. okra, sliced Okra (optional)
• Salt and pepper to taste
• Cajun seasoning (optional)
• Cooing hot sauce (optional)
• Cayenne pepper (optional)

Kitchen Tools Needed

• Large pot
• Wooden spoon or whisk
• Cutting board
• Ladle
• Serving bowls

Step-by- Step Instructions

Step 1: Prepare the Stock

Pour the water into the large pot.
In a large pot, combine the old yard Pimp Drop, smoked turkey wings or legs, Cajun Two Step Seasoning and garlic. Bring the pot to a boil, then reduce the heat and let it simmer for about 1-2 hours until the stock is flavorful.

Step 2: Make the Roux

In another large pot, heat the vegetable oil over medium heat.
Gradually add the flour to the hot oil, stirring constantly to prevent lumps. Cook the roux, stirring frequently, until it reaches a dark brown color, similar to peanut butter.

Step 3: Add Sausage and Seasonings

Add the smoked sausage to the pot and stir well. Optionally, add sliced okra to the gumbo for added flavor and texture. Season the gumbo with salt, pepper, Cajun seasoning, and cayenne pepper to taste. Cook until it begins to soften.

Step 4: Combine Stock and Gumbo

Pour in the homemade Yard Pimp Juice (stock) slowly, stirring to combine.
Stir continuously to incorporate the stock and roux, ensuring there are no lumps.

Step 5: Simmer and Meats

Add the deboned, and turkey leg to the pot.
Allow the gumbo to simmer over low heat for about 1-2 hours, stirring occasionally, until it thickens and flavors meld together.

Step 6: Add Meat and Adjust Seasonings

Now, shredded chicken, ensuring it’s evenly distributed. Taste the gumbo and adjust the seasonings as needed, adding Cajun Two Step seasoning, cooing hot sauces, cayenne pepper or more salt, pepper, according to your preference.

Step 7: Serve

Ladle the gumbo into serving bowls. Serve hot with rice and potato salad on the side, if desired.

Special Notes and Variations

• Meat: The classic combo is chicken and smoked sausage, but you can use other meats like duck, shrimp, crawfish, or oysters.
• Spice it up: Adjust the cayenne and other spices to your desired level of heat.
• Sub Okra: For a thicker gumbo, add sliced okra in the last 20 minutes of cooking.
• Filé powder: Stir in 1-2 tsp filé powder at the end for extra flavor and thickness.
• Stew meat: Use boneless beef stew meat instead of chicken for a heartier beef and sausage gumbo.
• Vegetarian: Substitute veggies like mushrooms, carrots, corn, and spinach for the meats.
• Seafood: Use shrimp, crab, crawfish, or oysters for a seafood variation.

How to Use Leftover Chicken and Sausage Gumbo

This versatile Cajun comfort food can be enjoyed in many ways:

• As a main course – Serve big bowls of gumbo with white rice or potato salad on the side. Spoon it on top of rice for added flavor.
• As an appetizer – Ladle small portions into mini bowls or rimmed plates for a party appetizer.
• Over pasta – Toss the gumbo with cooked pasta shells, rotini, or ziti for a hearty casserole.
• In soups or stews – Use the gumbo as a flavorful base for other soups and stews.
• As a topping – Spoon gumbo over baked potatoes, nachos, or hot dogs for a flavor boost.
• In sandwiches – Fill a hoagie roll with gumbo and melted cheese for a tasty po’ boy sandwich.
• With cornbread – Serve bowls of gumbo with wedges of fresh cornbread for dipping.
• As a filling – Use gumbo as a flavorful filler for empanadas, potstickers, or turnovers.

Storing and Reheating

Storing Leftovers:

• Let the gumbo fully cool before storing it. Transfer leftover gumbo to airtight containers or resealable plastic bags.
• Store the gumbo in the refrigerator for 3-4 days. The flavors will continue to develop and deepen.
• For longer term storage, freeze the gumbo for up to 3-6 months.
• Make sure to label the containers with the name and date before freezing.

Reheating Gumbo:

• Thaw frozen gumbo overnight in the refrigerator before reheating.
• Place refrigerated gumbo in a saucepan over medium-low heat. Stir frequently until heated through.
• For microwave, put gumbo in a microwave-safe bowl. Heat in 30 second intervals, stirring between each, until hot.
• Stir in a splash of chicken broth or water when reheating if the gumbo seems too thick.
• Avoid boiling or overheating the gumbo. Gentle reheating is best.
• If gumbo seems dry after reheating, stir in more broth or cream before serving.
• Taste and adjust seasonings as needed after reheating.

FAQs

What proteins can I use besides chicken and sausage?

You can substitute turkey, duck, rabbit, ham, shrimp, crawfish, or crabs. The roux-based broth works well with most meats.

Can I use frozen okra instead of fresh?

Yes, frozen sliced okra can be used with similar results. Just thaw first and add to the pot as directed.

Can I prepare the recipe in a slow cooker or Instant Pot?

Yes, you can adapt the recipe for either appliance. The flavor may be slightly different than stovetop but still tasty!

Is gumbo better the next day?

Yes, gumbo’s flavor improves after a day in the fridge. The seasonings have more time to develop and blend.

How spicy should gumbo be?

Spice level is personal preference. Start with a little cayenne and add more at the end to your desired level of heat.

Can I prepare the roux ahead of time?

Yes, make the roux up to 5 days in advance and store chilled until ready to use.

Stalekracker Chicken and Sausage Gumbo Recipe

Yield: 8

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours 20 minutes

Stalekracker's signature gumbo recipe reveals the smoky, spicy, complex flavors of Louisiana. Chicken, sausage, and okra simmer in a rich roux-thickened broth for the ultimate comforting Cajun stew.

Print

Ingredients

• 1 quart water
• 1 old yard Pimp Drop (chicken)
• 1 smoked turkey leg or wings
• 5 Tbsp Cajun Two Step Seasoning (or as needed)
• A bunch of garlic cloves, minced
• 1 1/2 cups vegetable oil
• 1 1/2 cups all-purpose flour
• 1 pound smoked sausage, cut into small pieces
• 1 lb okra, sliced Okra (optional)
• Salt and pepper to taste
• Cajun seasoning (optional)
• Cooing hot sauce (optional)
• Cayenne pepper (optional)

Instructions

1. Prepare the Stock: Pour the water into the large pot. In a large pot, combine the old yard Pimp Drop, smoked turkey wings or legs, Cajun Two Step Seasoning and garlic. Bring the pot to a boil, then reduce the heat and let it simmer for about 1-2 hours until the stock is flavorful.
2. Make the Roux: In another large pot, heat the vegetable oil over medium heat. Gradually add the flour to the hot oil, stirring constantly to prevent lumps. Cook the roux, stirring frequently, until it reaches a dark brown color, similar to peanut butter.
3. Add Sausage and Seasonings: Add the smoked sausage to the pot and stir well. Optionally, add sliced okra to the gumbo for added flavor and texture. Season the gumbo with salt, pepper, Cajun seasoning, and cayenne pepper to taste. Cook until it begins to soften.
4. Combine Stock and Gumbo: Pour in the homemade Yard Pimp Juice (stock) slowly, stirring to combine. Stir continuously to incorporate the stock and roux, ensuring there are no lumps.
5. Simmer and Meats: Add the deboned, and turkey leg to the pot. Allow the gumbo to simmer over low heat for about 1-2 hours, stirring occasionally, until it thickens and flavors meld together.
6. Add Meat and Adjust Seasonings: Now, shredded chicken, ensuring it's evenly distributed. Taste the gumbo and adjust the seasonings as needed, adding Cajun Two Step seasoning, cooing hot sauces, cayenne pepper or more salt, pepper, according to your preference.
7. Serve: Ladle the gumbo into serving bowls.
   Serve hot with rice and potato salad on the side, if desired.

Nutrition Information:

Serving Size: 8
Amount Per Serving: Calories: 520Total Fat: 40gSaturated Fat: 11gCholesterol: 80mgSodium: 1100mgCarbohydrates: 20gSugar: 1gProtein: 22g

The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Final Word

Recreating the signature flavors of Stalekracker’s famous Louisiana chicken and sausage gumbo is easier than you think. Stalekracker’s Chicken and Sausage Gumbo is a hearty, comforting crowd-pleaser that captures the rustic flavors of Louisiana. Slow-simmering chicken and sausage in a veggie-packed, roux-thickened broth results in a wonderfully robust stew that’s equally satisfying as a main course or side dish.

Adjust the level of spice to your taste and feel free to switch up the add-ins. Gumbo is meant to be versatile! With its deep, complex flavor profile, leftovers are delicious for days. This recipe lets you bring a taste of the Bayou into your own kitchen.

The post Stalekracker Chicken and Sausage Gumbo Recipe appeared first on Simply Good Cooking.

Imagine succulent shrimp swimming in a bath of perfectly seasoned, zesty broth, accompanied by an array of savory sausages, tender potatoes, and a medley of fresh vegetables. It’s a symphony of flavors that will transport you straight to the heart of Cajun country. Inspired by Paw Donald’s legacy, Justin Chiasson, better known as “Stalekracker” on TikTok, set out to create the perfect spice blend that could elevate any dish to new heights like his other recipes.

What Does a Stalekracker Shrimp Boil Taste Like?

Imagine biting into a plump, juicy shrimp that has been infused with the bold, unmistakable flavors of South Louisiana. The shrimp’s natural sweetness is perfectly balanced by the robust, spicy notes of the Cajun seasoning, creating an explosion of flavors that will leave your taste buds dancing. The smoky sausages and tender potatoes add a delightful richness to the broth, while the fresh vegetables provide a burst of crunch and a touch of sweetness.

How to Make the Stalekracker Shrimp Boil

To recreate this culinary masterpiece at home, you’ll need a few key ingredients and a willingness to embrace the bold flavors of Cajun cuisine. Let’s dive into the details:

Ingredients Needed

• 1/2 lb. shrimp, fresh or frozen
• 1 lemon, cut into wedges
• 1 small onion, sliced
• 4-5 small potatoes
• 2-3 cloves garlic, peeled
• 2 hot dogs, sliced
• 1/2 pound smoked sausage, sliced
• 4-5 champignon or “white button” mushroom
• 1 cup frozen corn
• 1/4 cup ice cubes
• 2 tbsp Cajun seasoning or seasoning blend of your choice
• Pickled jalapenos (to taste)

Kitchen Tools

• Large pot or Dutch oven
• Slotted spoon or tongs
• Serving platter or bowl

Step by Step Recipe Instructions

Step 1: Prepare the Boiling Mixture

Fill the large pot or Dutch oven with water and add the sliced onion, potatoes, and garlic cloves. Bring the water to a boil over high heat.

Step 2: Add Sausages and Vegetables

Once the water is boiling, add the hot dogs, smoked sausage, champignon mushrooms.

Step 3: Cooking the Shrimp

After sometime simmer, add the shrimp and Bolling around 5-10 minutes. Simmer until the shrimp start to turn pink and until the tender.

Step 4: Lower the Heat and add Corn and Ice

Reduce the heat to low to avoid overcooking the shrimp. Add frozen corn and ice cubes, allowing them to simmer until the shrimp are cooked to perfection.

Step 5: Seasoning

Sprinkle Cajun seasoning (Cajun two-step) over the shrimp and stir. Add pickled jalapenos to taste. Let the ingredients soak in the seasoned water for an additional 15-25 minutes.

Step 6: Drain and Serve

Once the shrimp are ready, drain the water. Serve the boiled shrimp on a platter with crackers and money dip on the side.

Special Notes for Stalekracker Shrimp Boil Recipe

• For an extra kick of flavor, consider adding a few dashes of hot sauce or a sprinkle of paprika to the boiling mixture.
• Adjust the amount of Cajun seasoning according to your desired level of spiciness.
• Serve the Stalekracker Shrimp Boil with a side of crusty bread or cornbread to soak up every last drop of the delicious broth.

Recipe Variations

The beauty of the Stalekracker Shrimp Boil recipe lies in its versatility. Feel free to experiment and put your own spin on it by adding or substituting ingredients:

• Swap out the shrimp for crawfish or a combination of seafood for a true Louisiana-style boil.
• Include andouille sausage or tasso ham for an even more authentic Cajun flavor profile.
• Add corn on the cob or new potatoes for a heartier meal.
• Substitute the hot dogs with smoked turkey or chicken sausage for a lighter option.
• Experiment with different seasoning blends, such as Old Bay or Zatarain’s, to find your favorite flavor combination.

Serving Suggestions

• Bread or Crackers: Serve the boiled shrimp and vegetables with a side of crusty French bread or oyster crackers. The bread can be used to soak up the flavorful broth, while the crackers provide a crunchy contrast to the tender seafood.
• Dipping Sauces: No shrimp boil is complete without a selection of dipping sauces. Offer a variety of options such as remoulade, cocktail sauce, or even a zesty garlic butter sauce for dipping the shrimp and vegetables.
• Corn on the Cob: Boiled corn on the cob is a classic accompaniment to a shrimp boil. The sweet, juicy kernels pair perfectly with the spicy broth and savory sausages.
• Coleslaw or Potato Salad: Serve a crisp, tangy coleslaw or a creamy potato salad on the side to balance out the bold flavors of the shrimp boil. The cool, refreshing sides offer a nice contrast to the heat of the dish.
• Cold Beverages: A shrimp boil is a hearty and often spicy meal, so it’s essential to have refreshing drinks on hand. Offer a selection of iced tea, lemonade, or ice-cold beer to help quench your thirst.
• Sprinkle with Green Onions or Parsley: Garnish the boiled shrimp and vegetables with freshly chopped green onions or a sprinkle of chopped parsley for a pop of color and added freshness.
• Lemon Wedges: Serve lemon wedges on the side for squeezing over the shrimp and vegetables. The bright, citrusy flavor helps to balance the richness of the dish.
• Cajun Seasoning and Hot Sauce: For those who love an extra kick of heat, have a shaker of Cajun seasoning and bottles of hot sauce readily available at the table.

Storing and Reheating

If you find yourself with leftovers (which is highly unlikely), there are a few simple steps to ensure you can enjoy the Stalekracker Shrimp Boil again:

• Allow the boil to cool completely before transferring it to an airtight container or resealable plastic bags.
• Refrigerate the leftovers for up to 3-4 days.
• For longer storage, you can freeze the boil for up to 2-3 months. Be sure to remove as much air as possible from the storage containers to prevent freezer burn.
• When ready to enjoy, thaw the frozen boil in the refrigerator overnight and reheat it gently on the stovetop or in the microwave, adding a splash of water or broth to prevent drying out.

Tips for Reheating

• Add a Splash of Broth: If the leftovers seem a bit dry, add a splash of chicken or seafood broth to the dish before reheating. This will help to revive the flavors and prevent the shrimp and vegetables from drying out.
• Avoid Overcooking: Be careful not to overheat the shrimp, as they can become tough and rubbery if overcooked.
• Adjust Seasoning: After reheating, taste the dish and adjust the seasoning if necessary. You may need to add a sprinkle of Cajun seasoning or a squeeze of lemon juice to brighten up the flavors.
• Serve with Fresh Accompaniments: Reheated shrimp boil can sometimes lack the vibrancy of the fresh dish. Consider serving it with fresh lemon wedges, chopped green onions, or a zesty remoulade sauce to enhance the flavors.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Frozen shrimp works perfectly well for this recipe. Just be sure to thaw them completely before adding them to the boiling mixture.

How do I know when the shrimp are fully cooked?

The shrimp are fully cooked when they turn a bright pink color and curl up slightly. Be careful not to overcook them, as they can become tough and rubbery.

Can I use a different type of seafood besides shrimp?

Absolutely! This recipe is versatile and can accommodate other types of seafood, such as crawfish, crab, or a combination of various shellfish.

How do I know when the shrimp are fully cooked?

Shrimp are fully cooked when they turn opaque and pink in color, and their bodies have curled into a C-shape. Be careful not to overcook them, as they can become tough and rubbery.

What can I substitute for pickled jalapenos?

If you prefer a milder option, consider using sliced bell peppers or omitting them altogether.

Stalekracker Shrimp Boil Recipe

Yield: 2

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Learn how to make the iconic Stalekracker Shrimp Boil Recipe, a South Louisiana classic brimming with succulent shrimp, savory sausages, and a zesty Cajun-spiced broth. Indulge in bold flavors.

Print

Ingredients

• 1/2 lb shrimp, fresh or frozen
• 1 lemon, cut into wedges
• 1 small onion, sliced
• 4-5 small potatoes
• 2-3 cloves garlic, peeled
• 2 hot dogs, sliced
• 1/2 pound smoked sausage, sliced
• 4-5 champignon or "white button" mushroom
• 1 cup frozen corn
• 1/4 cup ice cubes
• 2 tbsp Cajun seasoning or seasoning blend of your choice
• Pickled jalapenos (to taste)

Instructions

1. Prepare the Boiling Mixture: Fill the large pot or Dutch oven with water and add the sliced onion, potatoes, and garlic cloves. Bring the water to a boil over high heat.
2. Add Sausages and Vegetables: Once the water is boiling, add the hot dogs, smoked sausage, champignon mushrooms.
3. Cooking the Shrimp: After sometime simmer, add the shrimp and Bolling around 5-10 minutes. Simmer until the shrimp start to turn pink and until the tender.
4. Lower the Heat and add Corn and Ice: Reduce the heat to low to avoid overcooking the shrimp. Add frozen corn and ice cubes, allowing them to simmer until the shrimp are cooked to perfection.
5. Seasoning: Sprinkle Cajun seasoning (Cajun two-step) over the shrimp and stir.
   Add pickled jalapenos to taste. Let the ingredients soak in the seasoned water for an additional 15-25 minutes.
6. Drain and Serve: Once the shrimp are ready, drain the water. Serve the boiled shrimp on a platter with crackers and money dip on the side.

Nutrition Information:

Amount Per Serving: Calories: 300-400Total Fat: 15-20gSodium: 800-1000mgFiber: 3-5gProtein: 20-25g

The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Final Word

The Stalekracker Shrimp Boil Recipe is more than just a dish; it’s a celebration of South Louisiana’s rich culinary heritage and a testament to the power of family traditions.

With its bold, zesty flavors and perfectly cooked ingredients, this iconic recipe will transport you to the heart of Cajun country with every bite. Gather your loved ones, pour a cold beverage, and get ready to indulge in a taste of the bayou that will leave you craving more.

The post Stalekracker Shrimp Boil Recipe appeared first on Simply Good Cooking.

With over 10 million followers and features on Tasty, Buzzfeed, Delish and Mashed, Stalekracker knows how to whip up delicious comfort food. 

Stalekracker jambalaya recipe is a crowd-pleaser that brings together smoked sausage, tender meat and the classic “holy trinity” of onions, bell peppers and celery.

What is Jambalaya?

Jambalaya is a rice dish that originated in Louisiana with strong French and Spanish influences.

It usually contains rice, tomatoes, onions, green peppers, celery, spices like thyme and bay leaves, and protein such as chicken, sausage or shrimp. The name “jambalaya” likely comes from the French words “jambon” meaning ham and “ya” meaning rice.

There are two primary types of jambalaya – Creole jambalaya that contains tomatoes and Cajun jambalaya that does not use tomatoes. Stalekracker’s recipe is a Creole-style jambalaya loaded with flavor.

This stalekracker jambalaya recipe combines smoked sausage, tender meat and vegetables for a hearty, comforting one-pot meal.

The key to a great jambalaya is building flavor by browning the meat and sautéing the trinity of onions, peppers and celery before simmering everything together with rice and seasoning.

Stalekracker’s recipe uses sausage, pork and his own special seasoning blend to make a jambalaya packed with smoky, savory flavor. Keep reading to learn Stalekracker’s secrets for making the best jambalaya recipe.

What is the Secret to a Good Jambalaya?

The secret to stalekracker’s outstanding jambalaya is using quality ingredients and taking the time to build deep, complex flavors.

• High-quality meats like smoked sausage, cubed pork and boneless, skinless chicken thighs provide a tasty protein base.
• The aromatic holy trinity of onions, celery and bell peppers forms the flavor foundation.
• Plenty of garlic, Worcestershire sauce, cayenne pepper and smoked paprika add spice and depth.
• Homemade stock and slow simmering allows the rice to absorb all the incredible flavors.
• Finishing with fresh peppers and green onions gives a pop of color and brightness.

Making each component from scratch with care, then letting the dish simmer until the rice is perfectly cooked, results in a jambalaya that is well-seasoned, highly aromatic and incredibly delicious. Stalekracker’s recipe techniques allow the textures and spices to meld into a hearty, complex flavor that is unmatched.

What Does Stalekracker Jambalaya Taste Like?

Stalekracker’s jambalaya delivers a dynamic medley of flavors. The smoked sausage and cubed pork provide a hearty, meaty base while the chicken adds richness. Sautéed onion, celery, bell pepper, and garlic provide an aromatic foundation.

Generous amounts of Worcestershire sauce and cayenne pepper add pops of savory and spicy flavors. 

The smokiness from the paprika pairs perfectly with the spices and meats. As the rice simmers in the homemade stock, it soaks up incredible depth of flavor.

Each bite provides a symphony of savory, spicy, herby and smoky flavors that dance on your tongue. This jambalaya is truly unforgettable.

How to Make Stalekracker Jambalaya

Making stalekracker’s famous jambalaya is easy, as long as you start with high-quality ingredients and invest the time to let the flavors develop. Here is an overview of how to make this recipe:

Ingredients

• 1 pound smoked sausage, sliced
• 1 pound cubed pork
• 2 pounds boneless, skinless chicken thighs
• 1 onion, diced
• 2 ribs celery, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 3⁄4 bottle Worcestershire sauce
• 1-2 teaspoons cayenne pepper
• 2 teaspoons smoked paprika
• 4 cups chicken stock or broth
• 2 bay leaves
• 1 teaspoon thyme
• Salt and pepper to taste
• 2 cups long grain white rice
• 1⁄4 cup green onions, sliced
• Hot sauce for serving

Equipment Needed:

• Large pot or dutch oven
• Wooden spoon for stirring
• Measuring cups and spoons

Instructions

Step 01: Sweat the Sausage

Start by sweating down the smoked sausage in a hot pot. Remove the sausage once it’s cooked down.

Step 02: Smothered Meat Mix

After that, add cubed pork and boneless (you can substitute with only chicken), skinless chicken thighs to the pot along with the Holy Trinity and garlic. Smother down the ingredients.

Step 03: Bring Back the Sausage

Add the smoked sausage back into the pot.

Step 04: Season and Stir

Season with the W sauce (Worcestershire sauce) and pepper puree and stir well. He used Cajun Two Step 8 OZ as season of this jambalaya.

Step 05: Yard Pimp Flavor

Add homemade yard pimp juice or you can try “Money Dip” Dipping Sauce or Hot sauce to the pot.

Step 06: Rolling Boil

Bring the mixture to a rolling boil.

Step 07: Bell Pepper Addition

Add bell peppers to the pot and continue stirring.

Step 08: Rice Integration

Once the mixture is well combined, add the desired amount of rice. Stir continuously to prevent sticking.

Step 09: Rice Cookdown

When the rice starts to float to the top, lower the heat, cover the pot, and let it cook for 30 minutes without peeking.

Step 10: Fluff, Soak and Serve

After 30 minutes, fluff the jambalaya, letting the rice soak up the remaining juices. Give it an additional 5-10 minutes. Then test the jambalaya, and if satisfied, serve it on crackers.

Special Notes

Here are a few special tips and tricks from Stalekracker for making stellar jambalaya every time:

• Use homemade stock or broth for maximum flavor. Stalekracker likes making a big batch of chicken stock and freezing it for later use.
• Always use fresh spices. Measure out the cayenne, paprika, thyme and other dried herbs before starting to ensure bold flavor.
• Cook the onion, celery, bell pepper, garlic and meats slowly. Letting them brown and caramelize builds a deeper, richer flavor base.
• Add the Worcestershire sauce and pepper puree a little at a time until your desired spice level is reached.
• After adding the rice, stir constantly for the first 5 minutes of cooking to prevent scorching on the bottom.
• Resist stirring the pot once simmering. This allows the rice to cook evenly and absorb all the surrounding flavors.
• When finished, turn off the heat and let the jambalaya rest for 10 minutes before serving. This allows the flavors to marry and meld together.

Follow these tips and your jambalaya will turn out perfectly seasoned and full of flavor every single time.

Recipe Variations

While this recipe is for a classic chicken, pork and sausage jambalaya, the possibilities are endless when riffing on jambalaya. Here are some tasty ways to vary it up:

1. Make it seafood-based by using shrimp, crawfish, mussels or oysters instead of the meat.
2. For a vegetarian version, use seitan or extra veggies instead of the pork and chicken.
3. Throw in some diced tomatoes for brightness.
4. Swap out different types of sausages like andouille or chorizo.
5. Add hot peppers like jalapeño or habanero for extra heat.
6. Stir in cooked diced ham for extra meatiness.
7. For more texture, add cooked green beans, corn or okra in the last 10 minutes of cooking.
8. Garnish with fresh herbs like parsley, basil or cilantro.

No matter what ingredients you use, the beauty of jambalaya is how versatile it is. Follow the same basic cooking method, and you can create an endless array of flavor profiles to keep your jambalaya exciting.

Serving Suggestions for This Stalekracker Jambalaya

This zesty jambalaya is delicious on its own, but there are also many tasty ways to serve it:

• Scoop the jambalaya over white rice for a Creole surf n’ turf effect. The plain rice soaks up the spicy sauce.
• For a low-carb option, serve the jambalaya over cauliflower rice.
• Stuff the jambalaya into bell peppers, hollowed out tomatoes or baked potatoes.
• Enjoy jambalaya with warm buttery biscuits or corn bread to soak up the sauce.
• Top the jambalaya with fried eggs for added richness.
• Garnish with avocado slices, shredded cheese or sour cream for cool contrast.
• For a Louisiana-style meal, pair it with collard greens and sweet potato fries.

Storing and Reheating Leftover Jambalaya

Like many stews and rice-based dishes, jambalaya tastes even better as leftovers! Here are some tips for storing and reheating:

1. Allow the jambalaya to cool completely before storing it in airtight containers. It will keep in the fridge for up to 5 days.
2. Freeze individual portions in resealable bags for quick weekday meals up to 4 months later.
3. When reheating, add a splash of chicken broth or water to refresh the dish.
4. Reheat gently on the stovetop over medium-low, stirring occasionally, until piping hot.
5. Alternately, bake individual portions covered in a 375°F oven for 15-20 minutes.
6. Stir in extra fresh herbs and green onion before serving to add brightness.

With proper storage techniques, you can enjoy forkfuls of this flavorful jambalaya all week long. The spices develop even more on day two, making leftovers extra savory.

Frequently Asked Questions

Is jambalaya spicy?

Jambalaya can vary from mild to very spicy depending on the type and amount of seasonings used. This recipe has moderate heat from the Creole seasoning. Add more or less spice to your taste preference.

Why is it called jambalaya?

The name “jambalaya” likely comes from the French words “jambon” meaning ham and “ya” meaning rice. It refers to the rice dish made with ham and other meats.

Should Jambalaya be wet or dry?

Jambalaya can be made either wet with broth or drier with rice absorbing most liquid. Both styles are delicious! Stalekracker’s recipe yields a moist, saucy jambalaya.

Is Jambalaya Black food?

While often considered Cajun or Creole food, jambalaya originated from West African cooking traditions. It evolved in the Louisiana region blending African, French and Spanish influences. So it is certainly an important part of Black food culture and history.

Can I use brown rice instead?

Yes, you can substitute brown rice or other whole grains. Just increase the cooking liquid and time as needed for the type of rice used. The texture may be a bit chewier with brown rice.

Stalekracker Jambalaya Recipe

Yield: 20

Prep Time: 30 minutes

Cook Time: 45 minutes

Additional Time: 10 minutes

Total Time: 1 hour 25 minutes

Try this delicious stalekracker jambalaya recipe loaded with smoked sausage, chicken, pork, rice and Creole seasonings for a flavorful one-pot meal.

Print

Ingredients

• 1 pound smoked sausage, sliced
• 1 pound cubed pork
• 2 pounds boneless, skinless chicken thighs
• 1 onion, diced
• 2 ribs celery, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 3⁄4 bottle Worcestershire sauce
• 1-2 teaspoons cayenne pepper
• 2 teaspoons smoked paprika
• 4 cups chicken stock or broth
• 2 bay leaves
• 1 teaspoon thyme
• Salt and pepper to taste
• 2 cups long grain white rice
• 1⁄4 cup green onions, sliced
• Hot sauce for serving

Instructions

1. Start by sweating down the smoked sausage in a hot pot. Remove the sausage once it's cooked down.
2. Add cubed pork and boneless, skinless chicken thighs to the pot along with the Holy Trinity and garlic. Smother down the ingredients.
3. Add the smoked sausage back into the pot.
4. Season with the W sauce (Worcestershire sauce) and pepper puree. Stir well.
5. Add homemade yard pimp juice to the pot.
6. Bring the mixture to a rolling boil.
7. Add bell peppers to the pot and continue stirring.
8. Once the mixture is well combined, add the desired amount of rice. Stir continuously to prevent sticking.
9. When the rice starts to float to the top, lower the heat, cover the pot, and let it cook for 30 minutes without peeking.
10. After 30 minutes, fluff the jambalaya, letting the rice soak up the remaining juices. Give it an additional 5-10 minutes.
11. Test the jambalaya, and if satisfied, serve it on crackers.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Conclusion

This authentic stalekracker jambalaya recipe is a Louisiana classic that’s loaded with flavor. Smoky meats, the holy trinity of veggies, tender rice and zesty Creole seasoning come together for an indulgent, comfort food feast.

Follow Stalekracker’s secrets like browning the meats, slow simmering to perfection and using quality ingredients for the best results.

This hearty one-pot wonder is sure to satisfy and can easily be customized to your tastes. Whip up a big batch to feed a crowd or stock up on leftovers to enjoy all week long.

For more of creative and copycat recipes and cooking fun, be sure to follow us on Social Media for regular video updates. Let us know how your jambalaya turns out!

The post Stalekracker Jambalaya Recipe appeared first on Simply Good Cooking.