Name: Stalekracker Chicken and Sausage Gumbo Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8
Cuisine: American
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)

Jump to Recipe

Gumbo is the quintessential Louisiana comfort food, chock full of meat, vegetables, and spice. This recipe for Stalekracker Chicken and Sausage Gumbo is inspired by Justin Chiasson’s viral TikTok videos showing his unique culinary flair. With humble beginnings and Cajun roots, Stalekracker’s Chicken and Sausage Gumbo recipe strikes the perfect balance between tradition and innovation.

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.