Last Updated on November 17, 2023
Stalekracker gumbo is a savory and comforting gumbo that is sure to make your taste buds dance. This dish is a classic Creole recipe that originated in the bayou of Louisiana.
This recipe is made with a flavorful roux, fresh vegetables, and a variety of meats and seafood. It is a hearty and flavorful dish that is sure to please even the pickiest eaters.
What is Stalekracker Gumbo?
Stalekracker (Justin Chiasson) is a TikTok Chef with 10+ million followers who created this unique gumbo recipe. It is a fusion of Cajun and Creole flavors, with a bit of his twist.
Stalekracker gumbo is a hearty and flavorful stew that originated in the bayous of Louisiana. It is made with a flavorful roux, fresh vegetables, and a variety of meats and seafood.
It is a classic Creole recipe that is full of flavor and can be enjoyed as a full meal or a side dish. This stew is hearty and comforting and is sure to please even the pickiest eaters.
What does it taste like?
Stalekracker gumbo is a savory and flavorful stew that is sure to please your taste buds. This dish is full of flavor with a perfect balance of sweet and savory.
The roux gives the gumbo a unique flavor and texture that is complemented by the fresh vegetables and meats.
The seafood adds a nice depth of flavor to the dish and makes it even more enjoyable.
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- All-purpose flour: This is used to make the roux, which is the base of the gumbo.
- Water: This is needed to create a smooth batter for even coating of seafood and vegetables.
- Cooking oil: This adds a rich and savory flavor to the dish.
- Okra: Sliced okra gives this gumbo its unique texture and also acts as a natural thickening agent.
- Lump crab meat: Adds sweetness and succulence to the dish, elevating it to the next level.
- Two-step fire seasoning: This adds a dynamic and fiery flavor to the gumbo for an extra kick.
- Cajun crawfish tail meat: Tender and flavorful with a Cajun flair.
- Fat female crabs: Plump and juicy, these crabs enrich the broth with their flavors.
- Homemade seafood stock: This is a key ingredient in creating a robust and flavorful base for the gumbo.
- Green bell pepper: Adds a crisp and vibrant sweetness to the dish.
- Celery: These crunchy and aromatic stalks add depth to the flavor of the gumbo.
- Louisiana shrimp: The taste of the Gulf in every bite.
- Seasonings and spices: A customizable blend to achieve a perfect balance of flavors.
- Scallops: Tender and buttery, these add an elegant touch to the dish.
- Onion: Aromatic and sweet, adding depth to the gumbo.
- Cooked rice: Fluffy and absorbent, perfect for soaking up the flavorful broth.
- Louisiana oysters: These plump and briny oysters add a fresh burst of flavor to the gumbo.
Step 1: Heat the oil in a large pot over medium-high heat. Add the flour and whisk to combine. Cook the roux, stirring constantly, for 5 minutes or until it is a deep golden brown.
Step 2: Add the onion, bell pepper, and celery. Cook, stirring occasionally, for 5 minutes or until the vegetables are softened.
Step 3: Slowly pour in the seafood stock, whisking constantly to prevent any lumps from forming. Bring to a simmer and cook for 30 minutes, stirring occasionally.
Step 4: Add the okra and seasonings, and let it cook for another 5 minutes.
Step 5: Gently add in the seafood (crab meat, crawfish tail meat, shrimp, and oysters) and cook for 5 minutes or until the seafood is fully cooked.
Step 6: Serve this delicious gumbo over a bed of fluffy white rice.
Enjoy your Stalekracker gumbo with some hot sauce for an extra kick!
• Be sure to cook the roux for the full 5 minutes as this will ensure that your gumbo has the best flavor.
• Don’t be afraid to adjust the seasoning and spices to your liking. Everyone’s palate is different, so make it your own.
• Make sure to keep an eye on the gumbo as it cooks and stir occasionally to prevent sticking.
• Make sure to use andouille sausage for this recipe as it adds a lot of flavor to the dish.
• If you don’t have crabmeat, you can substitute cooked shredded chicken or turkey.
• You can also add other proteins to the gumbo such as pork, beef, or chicken.
Saturated Fat: 6g
What to Serve with Stalekracker Gumbo?
• White Rice: White rice is a classic side dish to pair with gumbo. The flavor and texture of the rice help to balance the flavor of the gumbo.
• Cornbread: Cornbread is a great way to sop up the delicious juices from the gumbo. It is also a great way to add a little sweetness to the dish.
• Buttered French Bread: Buttered French bread is the perfect accompaniment to a bowl of gumbo. The buttery flavor and crunchy texture of the bread help to balance out the flavors of the gumbo.
• Sauteed Greens: Sauteed greens such as collard, mustard, or turnip greens are a great way to add a little extra nutrition to the meal. The greens help to add a little freshness to the dish.
• Baked Sweet Potato: Baked sweet potatoes are a great way to add a slightly sweet flavor to the gumbo. The sweetness helps to balance out the savory flavors of the gumbo.
• Coleslaw: A side of coleslaw is a great way to add a little crunch and freshness to the dish. The acidity of the coleslaw helps to cut through the richness of the gumbo.
How to Store Leftover Stalekracker Gumbo?
To properly store leftover Stalekracker Gumbo, transfer the gumbo to an airtight container and store it in the refrigerator for up to 3 days.
The gumbo can also be stored in the freezer for up to 3 months. When ready to eat, thaw the gumbo in the refrigerator overnight and reheat it in a pot over medium-low heat until it is heated through.
What Other Substitute Can I Use in Stalekracker Gumbo?
There are many different substitutions you can make in Stalekracker Gumbo, depending on your personal preferences and dietary restrictions. Here are some ideas:
• For a vegetarian option, omit the seafood and use vegetable broth instead of seafood stock. You can also add extra vegetables such as eggplant, potatoes, squash, carrots or mushrooms to bulk up the dish.
• If you don’t like okra, you can substitute it with a roux made from cornstarch and butter.
• Instead of using all-purpose flour in the roux, you can also use gluten-free flour or almond flour for a gluten-free option.
• For a spicier gumbo, add some diced jalapeno peppers or cayenne pepper to taste.
• If you don’t have access to Louisiana seafood, you can use any fresh or frozen seafood that is available in your area. Just make sure to adjust the cooking times accordingly.
• For a lower-carb option, serve the gumbo over cauliflower rice instead of white rice.
- Large pot
- cutting board
- measuring cups, and spoons
- 2 cups all-purpose flour: For a crisp seafood coating add a delightful crunch.
- Water As needed: Essential for a smooth batter, ensuring even coating.
- 2 cups old earl Cooking oil: Rich and flavorful for a deep, savory essence.
- 2 cups sliced okra: Adds unique mucilaginous texture thickening the gumbo.
- Lump crab meat As desired: Sweet and succulent, elevating the dish.
- 2 splashes of two-step fire seasoning: Dynamic and fiery for bold flavor.
- Cajun Crawfish tail meat As desired: Tender, with a Cajun flair.
- Fat female crabs As desired: Plump and juicy, enriching the broth.
- Homemade Seafood stock Quantity as desired: Crafted for a robust foundation.
- 2 pieces green bell pepper diced: Crisp and vibrant, adding a sweet and tangy flavor.
- 4 stalks celery diced: Crunchy and aromatic, enhancing complexity.
- Louisiana peel-and-deveined shrimps As desired: Succulent taste of the Gulf.
- Seasonings and spices To taste: Customizable blend for a perfect balance.
- Scallops As desired: Tender and buttery, adding elegance.
- 2 pieces of green bell pepper diced: Extra layer of flavor and vibrancy.
- 2 pieces of onion diced: Aromatic and sweet, deepening the gumbo.
- Cooked rice For serving: Fluffy base soaking up flavorful broth.
- Louisiana oysters As desired: Plump and briny, infusing freshness.
- Begin by heating oil in a large pot over medium-high heat.
- Gradually add flour while whisking to create the roux. Cook for 5 minutes, stirring constantly until it turns a deep golden brown.
- Add diced onions, bell pepper, and celery to the pot and cook for 5 minutes until softened.
- Slowly pour in the seafood stock, whisking constantly to prevent any lumps from forming. Bring it to a simmer and cook for 30 minutes, stirring occasionally.
- Add sliced okra and seasonings, cooking for an additional 5 minutes.
- Gently add in the seafood (crab meat, crawfish tail meat, shrimp, and oysters) and cook for 5 minutes or until fully cooked.
- Serve the gumbo over a bed of fluffy white rice, garnished with green onions if desired. Enjoy!
- Be sure to cook the roux for the full 5 minutes as this will ensure that your gumbo has the best flavor.
- Don’t be afraid to adjust the seasoning and spices to your liking. Everyone’s palate is different, so make it your own.
- Make sure to keep an eye on the gumbo as it cooks and stir occasionally to prevent sticking.
- Make sure to use andouille sausage for this recipe as it adds a lot of flavor to the dish.
- If you don’t have crabmeat, you can substitute cooked shredded chicken or turkey.
- You can also add other proteins to the gumbo such as pork, beef, or chicken.
Frequently Asked Questions
Can I make Stalekracker Gumbo in a slow cooker?
Yes, you can make Stalekracker Gumbo in a slow cooker. Follow all the steps in the recipe and then transfer the gumbo to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Can I make Stalekracker Gumbo ahead of time?
Yes, you can make Stalekracker Gumbo ahead of time. The gumbo can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. When ready to eat, thaw the gumbo in the refrigerator overnight and reheat it in a pot over medium-low heat until it is heated through.
Can I make Stalekracker Gumbo vegan?
Yes, you can make Stalekracker Gumbo vegan. Simply omit the andouille sausage, shrimp, and crabmeat and substitute with your favorite vegan proteins.
Can I use other types of rice in Stalekracker Gumbo?
Yes, you can use other types of rice in Stalekracker Gumbo. You can use long-grain brown rice, short-grain rice, or even wild rice. Just be sure to adjust the cooking time accordingly.
Can I make Stalekracker Gumbo gluten-free?
Yes, you can make Stalekracker Gumbo gluten-free. Simply use a gluten-free all-purpose flour in place of the all-purpose flour.
Stalekracker Gumbo is a delicious and hearty dish that is perfect for any occasion. Whether you are looking for a comforting meal on a cold day or want to impress your friends and family with your cooking skills, this gumbo recipe will not disappoint.
With its rich flavors and versatility, it’s sure to become a regular in your meal rotation. So go ahead and give this Stalekracker Gumbo recipe a try – you won’t regret it!
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more