Stalekracker Sausage Recipe

There’s nothing quite like a steaming bowl of authentic chicken and sausage gumbo that captures the soul of Louisiana cooking.

This copycat Stalekracker sausage recipe brings together tender chicken, smoky Andouille sausage, and a dark chocolate-brown roux that’ll make your taste buds dance. Whether you’re chasing the best chicken and sausage gumbo recipe ever or trying to master that competition-worthy bowl, this Stalekracker chicken and sausage gumbo recipe delivers pure Cajun magic.

No tomatoes, no shortcuts just honest-to-goodness gumbo chicken and sausage the way it’s meant to be made.

What Does It Taste Like?

This sausage gumbo recipe hits you with layers of rich, savory depth. The first spoonful coats your throat with silky, gelatinous stock from chicken feet, while smoky Andouille sausage delivers that signature snap and spice.

The dark roux brings nutty, almost toasted flavors that marry perfectly with the Holy Trinity’s sweet aromatics. Tender shredded chicken melts in your mouth, while cayenne pepper builds a gentle heat that warms from within.

Filé powder adds an earthy, slightly woodsy finish, and fresh green onions brighten everything up. It’s comforting, complex, and unapologetically bold pure Louisiana soul in a bowl.

Ingredients and Kitchen Utensils Lists

Stalekracker Sausage Recipe Ingredients

For the Stock:

• 1 whole chicken (3-4 lbs) or chicken pieces
• 1 lb chicken feet
• 12 cups water
• 2 tablespoons no-sodium Cajun seasoning (Two Step seasoning)

For the Gumbo:

• 1½ lbs quality Andouille sausage, sliced into bite-sized pieces
• ¾ cup vegetable oil (for roux)
• ¾ cup all-purpose flour (equal parts to oil)
• 2 large onions, chopped
• 3 celery stalks, chopped
• 2 green bell peppers, chopped
• 6 cloves garlic, smashed and minced
• 2 bay leaves
• 2 tablespoons fresh parsley (or 1 tablespoon dried)
• 1 cup green onions, chopped
• 2 cups fresh or frozen okra, blanched
• 2 tablespoons filé powder
• 1-2 teaspoons cayenne pepper (to taste)
• 3 tablespoons no-sodium Cajun seasoning
• Cooked Louisiana rice (for serving)
• Hot sauce (optional, for serving)

Kitchen Utensils

• Large heavy-bottomed pot or Dutch oven (6-8 quart black iron pot preferred)
• Wooden spoon or stick for stirring roux
• Stock pot for chicken feet stock
• Sharp knife and cutting board
• Slotted spoon or spider for removing meats
• Measuring cups and spoons
• Fine mesh strainer
• Large serving spoon
• Separate pot for blanching okra

Preparation and Cooking Time with Serving

• Prep Time: 30 minutes
• Stock Cooking Time: 2-3 hours
• Roux Making Time: 25-35 minutes
• Gumbo Cooking Time: 1½-2 hours
• Total Time: 4½-5½ hours
• Servings: 8-10 generous bowls

Stalekracker Sausage Recipe Instructions with Steps

Step 1: Make the Rich Chicken Stock

Place chicken feet and whole chicken (or pieces) in a large stock pot with 12 cups of water. Season lightly with 2 tablespoons no-sodium Cajun seasoning. Bring to a boil, then reduce to a gentle simmer.

Cook for 2-3 hours until the stock is rich, gelatinous, and coats your throat. The chicken feet extract incredible gelatin this is your secret weapon. Remove chicken, debone, and shred the meat. Set aside. Strain and chill the stock if time allows.

Step 2: Brown the Andouille Sausage

Heat a little oil in your large black iron pot or Dutch oven over medium-high heat. Add sliced Andouille sausage pieces (not too big think one good bite with chicken and rice). Brown them down well, listening for that beautiful sizzle.

When the sausage starts to cup, curl, and render its fat, remove it with a slotted spoon. Set aside and don’t touch it again until later only pull meat one time to keep it perfect.

Step 3: Brown the Chicken Pieces

In the same pot with that rendered sausage fat, add your raw chicken pieces. Brown them on all sides you’re not cooking through, just getting color and flavor. Remove and set aside with the sausage. This keeps everything separate so your chicken doesn’t get stringy or lost in the gumbo.

Step 4: Make the Dark Chocolate Roux

This is where the magic happens. Heat ¾ cup oil in your pot over medium heat. Add ¾ cup flour (equal parts). Stir constantly with your wooden spoon. Let it sit for 20-30 seconds, then move it around to prevent burning. Keep stirring frequently this isn’t a sprint, but it shouldn’t take hours either.

You’re aiming for a deep, dark brown color like a rusty bullet hole or dark chocolate. If you smell burning at any point, throw it out and start over. This takes about 25-35 minutes of attention.

Step 5: Add the Holy Trinity

Once your roux reaches that perfect dark brown, immediately add your chopped onions, celery, and bell pepper. They’ll sizzle and steam stir them in to incorporate. Let them wilt down for about 5-7 minutes. Add the smashed garlic and stir until it breaks down and disappears into the mix.

Step 6: Build the Gumbo Base

Slowly add your rich homemade chicken feet stock to the roux and trinity mixture, stirring constantly to prevent lumps. Add bay leaves and parsley. Bring to a simmer and let it cook down low and slow for about 30 minutes to concentrate those flavors.

Step 7: Season and Taste Repeatedly

This is crucial taste, season, taste again. Add cayenne pepper for heat and no-sodium Cajun seasoning generously. Build your seasoning gradually. This Stalekracker sausage recipe demands bold flavors, so don’t be shy.

Step 8: Add Meats and Okra

Return your browned sausage and shredded chicken (with any accumulated juices) to the pot. While the gumbo simmers, blanch your okra separately in boiling water for 3-4 minutes, then drain to remove that slimy texture. Add the blanched okra to your gumbo. Simmer everything together for 45 minutes to 1 hour on low heat.

Step 9: Finish with Green Onions and Filé

About 10 minutes before serving, stir in your chopped green onions. Right at the very end, off the heat or on the lowest setting, stir in the filé powder. This thickens and adds that authentic gumbo flavor. Don’t boil after adding filé or it gets stringy.

Step 10: Serve with Pride

Ladle your authentic chicken and sausage gumbo into bowls with a scoop of Louisiana rice on the side. Never cook rice directly in your gumbo serve it separately so each component shines. Pass the hot sauce for those who want extra heat.

Customization and Pairing for Serving Ideas

1. Competition-Style Presentation

Keep your gumbo pure chicken and sausage only, no extras. Serve in a clean white bowl with perfectly cooked white rice in a separate small bowl on the side. This lets judges (or your dinner guests) appreciate the deep mahogany color and perfect consistency. Some competition cooks serve filé powder on the side for individual preference.

2. Seafood Twist (Non-Traditional)

While the authentic Stalekracker chicken and sausage gumbo recipe stays pure, you can add a pound of peeled shrimp or lump crabmeat in the last 10 minutes for a surf-and-turf version. This creates a heartier gumbo chicken and sausage variation perfect for special occasions.

3. Smoked Chicken Upgrade

Instead of regular chicken, use smoked chicken for an extra layer of depth. The smokiness complements the Andouille beautifully and takes this best chicken and sausage gumbo recipe to championship levels.

4. Southern Comfort Plate

Serve smoky sausage alongside stalekracker red beans and rice for a hearty Southern plate that absorbs spice, boosts comfort, and turns weeknight dinners into satisfying crowd-pleasing meals with bold flavors.

5. Turkey and Sausage Gumbo

Transform Thanksgiving leftovers by substituting smoked turkey for chicken. Use turkey stock and follow the same technique. This sausage gumbo recipe adaptation is perfect for post-holiday meals.

6. Classic Cajun Sides Pairing

Serve your gumbo with traditional Louisiana sides: potato salad (yes, really it’s a Louisiana thing), crusty French bread for dipping, saltine crackers for crunch, and a simple cucumber and tomato salad to cut the richness.

7. Creamy Potato Balance

Pair the sausage with mission bbq cheesy potatoes to add creamy richness that balances heat, enhances texture, and creates a filling comfort-food experience perfect for family gatherings and casual entertaining.

8. Spice Level Customization

Keep a bottle of Louisiana hot sauce, extra cayenne, and pickled jalapeños at the table. Everyone has different heat tolerances, so let guests customize their bowl. Some folks even add a splash of vinegar-based hot sauce to brighten the flavors.

9. Crisp Umami Contrast

Introduce contrast by serving din tai fung wood ear mushroom as a crisp side, adding umami depth, refreshing bite, and textural balance that elevates the overall sausage-centered meal presentation appeal.

10. Leftover Gumbo Innovations

Use leftover gumbo over baked potatoes, as a topping for nachos with cheese, or mixed with cooked pasta for a Cajun pasta dish. The flavors actually improve the next day, making this copycat Stalekracker sausage recipe even better as leftovers.

Tips Section

1. The Stock is Everything

Don’t skip the chicken feet they’re your secret weapon for that throat-coating, restaurant-quality texture. The gelatin they release creates that silky mouthfeel you can’t get from boxed stock. If you can’t find chicken feet, use chicken wings with extra skin and bones, but the feet are worth tracking down at Asian markets or butcher shops.

2. Master the Roux Without Fear

The dark roux intimidates many cooks, but here’s the trick: use medium heat (not high), stir frequently but not constantly, and trust the process. It should smell nutty and toasted, never burnt. If you’re nervous, make a smaller batch first to practice. Some cooks use the oven method (oil and flour at 350°F, stirring every 20 minutes) for a more forgiving approach.

3. Quality Andouille Makes a Difference

Invest in real, quality Andouille sausage the “dewy” kind with good snap. Avoid pre-cooked grocery store links that lack flavor. Look for brands from Louisiana or local smokehouse sausages. The sausage carries a lot of the gumbo’s personality, so this isn’t where you cut corners in your best chicken and sausage gumbo recipe ever.

4. One-Pull Rule for Meats

As emphasized in the authentic method, only pull your meats out once. Don’t keep moving chicken and sausage in and out of the pot. Brown them, remove them, and return them only when it’s time to finish the gumbo. This prevents overcooked, stringy chicken and maintains the sausage’s texture.

5. Season in Layers

Don’t dump all your seasoning in at once. Season the stock lightly, season after the roux, season again after adding stock, and do a final adjustment at the end. Taste constantly your tongue is the best measuring tool. The Stalekracker sausage recipe instructions emphasize this taste-season-taste rhythm for good reason.

6. Handle Filé Powder Correctly

Always add filé powder off heat or on the absolute lowest setting, and never let the gumbo boil after adding it. Boiling makes filé stringy and slimy. Some Louisiana families serve it at the table so everyone can add their own. It’s both a thickener and a flavor enhancer with its unique sassafras taste.

7. Low and Slow Wins the Race

Gumbo can’t be rushed. That gentle simmer allows flavors to meld, the roux to fully incorporate, and the chicken to become tender without falling apart. High heat creates a greasy, separated gumbo. Keep it on low, give it time, and you’ll be rewarded with the best chicken and sausage gumbo recipe you’ve ever tasted. Many cooks say gumbo tastes even better the next day after flavors have married overnight.

Storage and Reheating Guidance

Store your sausage gumbo in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of chicken stock if it’s thickened too much. Avoid microwaving if possible stovetop reheating preserves the texture and flavors best.

Common Queries and FAQs Section

Here, we’ve got you covered with some common questions about the Stalekracker Sausage Recipe that people often ask.

What makes this a copycat Stalekracker sausage recipe?

This recipe captures the essence of Stalekracker’s Louisiana cooking style emphasizing homemade stock from chicken feet, a properly dark roux, and pure chicken and sausage without unnecessary additions. The focus on quality ingredients, proper technique, and bold Cajun seasoning reflects the authentic approach Stalekracker champions in his cooking.

Can I use store-bought chicken stock instead of making it from scratch?

You can, but you’ll sacrifice the signature silky texture and deep flavor. Homemade stock from chicken feet creates that throat-coating gelatin that defines great gumbo. If you must use store-bought, choose low-sodium chicken bone broth and add 2 tablespoons of unflavored gelatin to mimic the texture.

How dark should my roux really be for the best chicken and sausage gumbo recipe?

Your roux should be the color of dark chocolate or a rusty bullet hole deep, rich brown but not black. It takes 25-35 minutes of constant attention. Too light means less flavor; too dark (burnt) means bitterness. When in doubt, go a shade darker than you think just watch for any burnt smell.

Is okra absolutely necessary in a chicken and sausage gumbo recipe?

Traditionally, yes many purists and competition judges expect okra in authentic gumbo. It adds thickening and a subtle flavor. However, some Louisiana cooks make gumbo without it, relying on roux and filé for thickening. If you use okra, always blanch it first to remove the slime.

What’s the difference between filé powder and okra in gumbo?

Both are thickening agents with different flavors. Okra provides mild flavor and viscosity when cooked in the gumbo. Filé powder (ground sassafras leaves) is added at the end, providing earthy flavor and thickening. Traditional gumbo uses both, but some cooks choose one or the other based on family tradition.

Can I make this Stalekracker chicken and sausage gumbo recipe in a slow cooker?

You can adapt it, but you’ll lose some authenticity. Make your roux on the stovetop first (this can’t be done in a slow cooker), brown your meats, then transfer everything to the slow cooker with your stock. Cook on low for 6-8 hours. The texture won’t be quite the same, but it’s a decent compromise for busy cooks.

Why does my gumbo taste greasy or separated?

This usually happens from cooking at too high a temperature or not incorporating the roux properly. The solution is low, slow simmering and thorough stirring when adding stock to the roux. Also, quality Andouille shouldn’t release excessive grease if using fatty sausage, drain some fat before adding other ingredients.

What kind of sausage works best if I can’t find Andouille?

For the most authentic gumbo chicken and sausage recipe, Andouille is ideal. Substitutes include smoked kielbasa, Spanish chorizo (not Mexican), or any good-quality smoked pork sausage. Avoid Italian sausage the fennel flavor doesn’t belong in gumbo. The key is smoky, spicy character.

Should I cook the rice in the gumbo or serve it separately?

Always serve rice separately! Cooking rice directly in gumbo is a cardinal sin in Louisiana. It makes the gumbo starchy, absorbs all the precious liquid, and ruins the texture. Plus, everyone has different preferences for rice-to-gumbo ratio. Keep them separate and let people customize their bowl.

How can I make this sausage gumbo recipe spicier?

Increase the cayenne pepper gradually, use hot Andouille sausage, add diced jalapeños with the Holy Trinity, or serve with Louisiana hot sauce on the side. Remember, you can always add heat but can’t take it away. Build spice levels slowly and taste frequently.

What’s the “Holy Trinity” and why is it important?

The Holy Trinity is the Cajun/Creole base of onions, celery, and green bell pepper the Louisiana equivalent of French mirepoix. It provides aromatic depth and sweetness that balances the rich roux and smoky meats. Always use fresh vegetables, chopped to similar sizes for even cooking.

My gumbo is too thin how do I thicken it?

First, let it simmer longer uncovered to reduce and concentrate. Make sure you used enough roux (¾ cup oil to ¾ cup flour for this recipe). Add more filé powder at the end, or make a small additional roux separately and whisk it in. Some cooks mash a few pieces of the cooked chicken to release starch.

Can I make gumbo ahead of time for a party?

Absolutely! This best chicken and sausage gumbo recipe ever actually improves with time. Make it 1-2 days ahead, store refrigerated, and reheat gently before serving. The flavors meld beautifully overnight. Just don’t add the filé until you’re ready to serve, and cook fresh rice separately.

What’s “Two Step seasoning” mentioned in the Stalekracker sausage recipe ingredients?

Two Step is a no-sodium Cajun seasoning blend you can make at home with paprika, garlic powder, onion powder, cayenne, black pepper, oregano, and thyme. The “no-sodium” part is crucial it lets you control salt levels without over-salting your gumbo. Many competition cooks make custom blends.

Why did my roux burn and how do I prevent it?

Roux burns from too-high heat or not stirring frequently enough. Use medium (not high) heat, stir every 20-30 seconds, and watch carefully as it darkens. If you smell anything acrid or see black specks, discard and start over burnt roux ruins the entire pot. Patience is key.

This authentic chicken and sausage gumbo recipe brings Louisiana’s soul straight to your kitchen with rich, homemade stock, a perfectly dark roux, and quality Andouille sausage. Whether you’re perfecting your copycat Stalekracker sausage recipe skills or simply craving comfort in a bowl, this best chicken and sausage gumbo recipe ever delivers every time.

Take your time, trust the process, and don’t skip the chicken feet they’re the secret to competition-worthy gumbo. Now grab your wooden spoon and let’s make some magic!

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