Name: Stalekracker Jambalaya Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 20
Cuisine: French
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

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Jambalaya is a classic Louisiana Creole dish that is full of flavor and sure to satisfy. This jambalaya recipe comes straight from popular TikTok chef Stalekracker, known for his creative recipes and fun cooking videos. 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:

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

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