Description
Satsuma Breakfast Gumbo is a hearty and flavorful Southern-style breakfast dish that combines the smoky richness of andouille sausage and ham with the bright citrus notes of satsuma orange. Served over rice or grits and topped with eggs cooked to your liking, this gumbo offers a perfect balance of spice, umami, and freshness for a comforting morning meal.
Ingredients
Scale
Base
- 1 tablespoon butter
- 1 tablespoon olive oil
Vegetables
- 1 small yellow onion, finely chopped
- 1 green bell pepper, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
Meats
- 8 ounces andouille sausage, sliced
- 1 cup diced cooked ham
Thickening and Seasoning
- 1 tablespoon all-purpose flour
- 1 ½ cups chicken broth
- 1 ½ teaspoons Cajun seasoning
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon thyme
Citrus
- 1 satsuma orange (zest and juice)
Starch and Garnish
- 1 cup cooked white rice or grits
- 4 large eggs
- 2 tablespoons chopped green onions or parsley for garnish
Instructions
- Sauté Vegetables: In a large skillet or saucepan, heat butter and olive oil over medium heat. Add the finely chopped onion, diced green bell pepper, and diced celery. Cook for 4 to 5 minutes until the vegetables are softened and fragrant.
- Add Garlic and Meats: Stir in the minced garlic and cook for 30 seconds more to release its aroma. Then, add the sliced andouille sausage and diced ham to the pan. Cook for another 3 to 4 minutes, allowing the meats to lightly brown and develop deeper flavors.
- Create Roux and Add Broth: Sprinkle the all-purpose flour over the mixture and stir it in well to coat the ingredients, cooking for 1 minute to remove the raw flour taste. Slowly pour in the chicken broth while stirring continuously to prevent lumps.
- Season and Simmer: Add the Cajun seasoning, black pepper, smoked paprika, thyme, and the zest and juice of the satsuma orange. Stir well to combine and reduce the heat to let the gumbo simmer gently for 8 to 10 minutes, stirring occasionally until it thickens slightly and becomes flavorful.
- Prepare Eggs: While the gumbo simmers, cook the eggs to your preference—fried, poached, or scrambled—ensuring they are ready when the gumbo is done.
- Assemble and Serve: Spoon cooked white rice or grits into serving bowls. Ladle the hot satsuma breakfast gumbo over the top, then place an egg on each serving. Garnish with chopped green onions or parsley for a fresh and vibrant finish. Serve immediately warm.
Notes
- The satsuma orange adds a subtle citrus brightness that balances the spiciness of the gumbo—do not skip this ingredient.
- For added heat, incorporate hot sauce or a pinch of cayenne pepper while seasoning.
- This recipe is flexible and works just as well with leftover pork or bacon in place of the ham and sausage.
