Description
Satsuma Breakfast Gumbo is a savory and comforting Southern-inspired dish perfect for starting your day with bold Cajun flavors. This hearty gumbo features a rich roux, smoked sausage, crispy bacon, tender vegetables, and gently cooked eggs simmered in a flavorful broth. Served over rice or buttery grits and garnished with fresh green onions, it’s a satisfying breakfast that warms the soul.
Ingredients
Scale
Sauce & Base
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Meats
- 1 pound smoked sausage, sliced
- 4 slices bacon, chopped
Vegetables & Aromatics
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 cup frozen hash brown potatoes
Eggs & Garnish
- 4 large eggs
- Cooked white rice or grits for serving
- Sliced green onions for garnish (optional)
Instructions
- Make the roux: Heat the vegetable oil in a large pot over medium heat. Whisk in the all-purpose flour and cook continuously while stirring for about 10 minutes, until the mixture develops a deep golden brown color, creating a flavorful roux base.
- Cook the meats: Add the chopped bacon and sliced smoked sausage to the pot and cook for 3 to 4 minutes, stirring occasionally, until the bacon begins to crisp and the sausage is browned.
- Sauté the vegetables: Stir in the diced onion, green bell pepper, and celery. Cook for 4 to 5 minutes until the vegetables soften and become fragrant. Next, add the minced garlic and cook for an additional 30 seconds until its aroma is released.
- Add broth and seasonings: Slowly pour in the chicken broth while stirring constantly to prevent lumps in the roux. Season the gumbo with Cajun seasoning, smoked paprika, black pepper, and salt. Bring the mixture to a gentle simmer.
- Simmer the gumbo: Allow the gumbo to simmer uncovered for 15 minutes to meld the flavors. Then stir in the frozen hash brown potatoes and continue simmering for another 10 minutes until the potatoes are tender.
- Cook the eggs: Carefully crack the eggs into the gumbo, spacing them evenly apart. Cover the pot and cook for 5 to 7 minutes, or until the eggs are just set to your liking.
- Serve: Ladle the gumbo hot over cooked white rice or creamy buttered grits. Garnish with sliced green onions if desired, and enjoy your comforting Southern breakfast gumbo.
Notes
- This breakfast gumbo is inspired by classic Louisiana flavors and pairs excellently with spicy hot sauce for added heat.
- For extra richness and creaminess, serve the gumbo over buttery grits instead of rice.
- You can customize the protein by substituting smoked sausage and bacon with andouille or other smoked meats.
- To deepen flavor, consider making the roux a bit darker but be careful not to burn it.
