Description
Satsuma Breakfast Gumbo is a flavorful Southern-inspired morning dish combining savory andouille and breakfast sausages with fresh vegetables and the mild citrus sweetness of satsuma juice. This hearty gumbo is perfectly finished with a fried or poached egg on top, served over rice or grits for a satisfying start to the day.
Ingredients
Scale
Sausages
- 1/2 pound andouille sausage, sliced
- 1/2 pound breakfast sausage
Vegetables & Aromatics
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
Liquids & Seasonings
- 1 tablespoon vegetable oil
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup fresh satsuma juice (or orange juice)
- 1 teaspoon hot sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon dried thyme
Eggs & Garnish
- 4 large eggs
- 2 tablespoons chopped green onions
Optional
- Cooked white rice or grits for serving
Instructions
- Brown sausages: Heat vegetable oil in a large skillet over medium heat. Add andouille sausage slices and cook for about 4–5 minutes until browned. Add breakfast sausage, breaking it up with a spoon, and cook until fully browned.
- Sauté vegetables: Stir in diced onion, green bell pepper, celery, and minced garlic. Cook for 4–5 minutes until the vegetables soften and become fragrant.
- Add flour and develop roux: Sprinkle the all-purpose flour over the sausage and vegetables, stirring continuously to evenly coat and cook for 2 minutes, helping to form a light roux.
- Make the gumbo base: Gradually pour in chicken broth and fresh satsuma juice, stirring constantly to combine and create a smooth, slightly thickened sauce.
- Season and simmer: Add hot sauce, smoked paprika, black pepper, salt, and dried thyme. Stir well and let the gumbo simmer gently for 5–10 minutes until it thickens slightly and the flavors meld together.
- Cook the eggs: In a separate skillet, cook the eggs to your preference—fried or poached eggs work best to top the gumbo.
- Serve: Ladle the gumbo over cooked white rice or grits if desired. Top each serving with a cooked egg and sprinkle with chopped green onions for freshness.
Notes
- Satsuma juice provides a mild citrus sweetness that perfectly balances the savory and spicy elements; orange juice can be used as a substitute if needed.
- For extra heat, increase the amount of hot sauce or add a pinch of cayenne pepper.
- This gumbo pairs wonderfully with biscuits or crusty bread on the side to soak up the flavorful sauce.
