Description
Satsuma Breakfast Gumbo is a savory and comforting Southern-inspired breakfast dish combining a rich, flavorful roux-based sausage gumbo with cooked eggs and rice or grits. Perfect for a hearty brunch, this recipe features andouille and breakfast sausage simmered with classic Cajun seasonings and fresh vegetables for a warming start to your day.
Ingredients
Scale
Fats and Oils
- 1 tablespoon butter
- 1 tablespoon olive oil
Sausages
- ½ pound andouille sausage, sliced
- ½ pound breakfast sausage, crumbled
Vegetables and Aromatics
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
Thickening Agent
- ¼ cup all-purpose flour
Liquids and Dairy
- 2 cups chicken broth
- 1 cup whole milk or half-and-half
Seasonings
- 1 teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon hot sauce (optional)
To Serve
- 1 cup cooked white rice or grits
- 4 large eggs
- Sliced green onions for garnish
Instructions
- Cook the sausages: In a large skillet or Dutch oven, heat the butter and olive oil over medium heat. Add the sliced andouille sausage and cook for 3–4 minutes until browned. Then, add the crumbled breakfast sausage and cook until no longer pink, breaking it up as it browns.
- Sauté the vegetables: Add the diced onion, green bell pepper, celery, and minced garlic to the skillet. Cook for 5–6 minutes until the vegetables have softened and become aromatic.
- Form the roux: Sprinkle the all-purpose flour over the sausage and vegetable mixture. Stir continuously to combine and cook for 2–3 minutes until the mixture turns lightly golden, developing a flavorful roux.
- Add liquids and seasonings: Slowly pour in the chicken broth and milk (or half-and-half), whisking constantly to prevent lumps and ensure a smooth consistency. Stir in the Cajun seasoning, smoked paprika, salt, black pepper, and hot sauce if using.
- Simmer the gumbo: Allow the mixture to simmer gently for 10–12 minutes, stirring occasionally, until it thickens to a creamy gumbo consistency.
- Prepare the eggs: While the gumbo simmers, cook the eggs to your preferred style—fried, poached, or scrambled.
- Assemble and serve: Spoon cooked white rice or grits into bowls. Ladle the hot breakfast gumbo over the rice, top each serving with a cooked egg, and garnish with sliced green onions. Serve immediately while warm.
Notes
- For a richer and creamier flavor, substitute half-and-half for the milk.
- Enhance the gumbo by stirring in a handful of shredded cheese or adding a splash of cream just before serving.
- Adjust the heat level by varying the amount of hot sauce or Cajun seasoning according to taste.
