Satsuma Breakfast Gumbo: A Delicious Twist on a Classic Morning Dish

Satsuma Breakfast Gumbo is a delightful twist on a classic dish that brings a burst of flavor to your morning routine. As someone who has always been captivated by the rich culinary traditions of the South, I find that this unique recipe beautifully marries the heartiness of traditional gumbo with the refreshing zest of satsuma oranges. Originating from Louisiana, gumbo is a dish steeped in history, often associated with family gatherings and celebrations. The addition of satsuma not only enhances the flavor profile but also adds a touch of brightness that makes this breakfast version truly special.

People love satsuma breakfast gumbo for its comforting texture and the way it warms the soul. The combination of savory ingredients, like sausage and vegetables, paired with the sweet and tangy notes of satsuma creates a harmonious balance that is both satisfying and invigorating. Plus, it’s a convenient dish that can be prepared in advance, making it perfect for busy mornings. Join me as we explore this delicious recipe that is sure to become a beloved staple in your breakfast repertoire!

this Recipe

Ingredients:

• 1 pound andouille sausage, sliced
• 1 pound shrimp, peeled and deveined
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups chicken broth
• 2 cups okra, sliced (fresh or frozen)
• 2 tablespoons Cajun seasoning
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 cup cooked rice (white or brown)
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce (optional)
• Chopped green onions for garnish
• Chopped parsley for garnish

Preparing the Base

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the sliced andouille sausage. Cook for about 5-7 minutes, stirring occasionally, until the sausage is browned and has released its oils.
2. Add the diced onion, green bell pepper, and celery to the pot. Sauté the vegetables for about 5 minutes, or until they are softened and the onion is translucent.
3. Stir in the minced garlic and cook for an additional minute, until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Building the Gumbo

4. Next, add the can of diced tomatoes (with their juices) to the pot. Stir well to combine all the ingredients.
5. Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low.
6. Add the sliced okra, Cajun seasoning, dried thyme, bay leaf, Worcestershire sauce, and hot sauce (if using). Stir everything together and let it simmer for about 15 minutes. This allows the flavors to meld beautifully.

Adding the Shrimp

7. After the gumbo has simmered for 15 minutes, it’s time to add the shrimp. Gently fold them into the pot, ensuring they are submerged in the broth.
8. Cook for an additional 5-7 minutes, or until the shrimp are pink and opaque. Be careful not to overcook them, as they can become tough.
9. While the shrimp are cooking, taste the gumbo and adjust the seasoning with salt and pepper as needed. If you like a bit more heat, feel free to add more hot sauce at this stage.

Final Touches

10. Once the shrimp are cooked, remove the pot from heat. Discard the bay leaf before serving.
11. To serve, place a scoop of cooked rice in the bottom of a bowl and ladle the gumbo over the top. This not only adds heartiness but also helps soak up all the delicious flavors.
12. Garnish with chopped green onions and parsley for a fresh touch. The vibrant colors will make your dish even more inviting!

Serving Suggestions

13. This Satsuma Breakfast Gumbo is perfect for a cozy brunch or a hearty breakfast. Pair it with some crusty bread or cornbread to soak up the flavorful broth.
14. If you want to elevate your breakfast experience, serve it alongside a fresh fruit salad or a light green salad to balance the richness of the gumbo.
15. For those who enjoy a little extra kick, consider serving with additional hot sauce on the side, allowing everyone to customize their heat level.

Storage and Reheating

16. If you have leftovers (which is rare because it’s so delicious!), let the gumbo cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to

    Conclusion:

    In wrapping up this delightful Satsuma Breakfast Gumbo recipe, I can’t emphasize enough why it’s a must-try for anyone looking to elevate their breakfast game. The combination of zesty satsuma, hearty sausage, and a medley of spices creates a dish that’s not only comforting but also bursting with flavor. It’s a unique twist on traditional gumbo that will surely impress your family and friends, making breakfast feel like a special occasion. For serving suggestions, consider pairing your gumbo with a side of fluffy cornbread or crispy bacon for that perfect balance of flavors. You can also customize the recipe by adding your favorite vegetables or even swapping out the sausage for a vegetarian option. The beauty of this Satsuma Breakfast Gumbo is its versatility; you can make it your own! I wholeheartedly encourage you to give this recipe a try. I promise you won’t be disappointed! Once you’ve whipped up your own batch, I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a picture of your creation. Let’s spread the joy of cooking together! So grab your ingredients and get ready to enjoy a breakfast that’s as delicious as it is unique. Happy cooking! Print
    

    Satsuma Breakfast Gumbo: A Delicious Twist on a Classic Morning Dish

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    • Author: Lana
    • Total Time: 45 minutes
    • Yield: 6–8 servings 1x

    Print Recipe

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    Description

    This Satsuma Breakfast Gumbo is a flavorful blend of andouille sausage, shrimp, and a variety of vegetables, seasoned with Cajun spices. Perfect for brunch or breakfast, it’s served over rice and garnished with fresh herbs, making it a hearty and comforting start to your day.

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    Ingredients

    Scale 1x2x3x

    • 1 pound andouille sausage, sliced
    • 1 pound shrimp, peeled and deveined
    • 1 medium onion, diced
    • 1 green bell pepper, diced
    • 2 stalks celery, diced
    • 4 cloves garlic, minced
    • 1 can (14.5 oz) diced tomatoes, undrained
    • 4 cups chicken broth
    • 2 cups okra, sliced (fresh or frozen)
    • 2 tablespoons Cajun seasoning
    • 1 teaspoon dried thyme
    • 1 bay leaf
    • Salt and pepper to taste
    • 1 cup cooked rice (white or brown)
    • 2 tablespoons olive oil
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon hot sauce (optional)
    • Chopped green onions for garnish
    • Chopped parsley for garnish

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    Instructions

    1. In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the sliced andouille sausage. Cook for about 5-7 minutes, stirring occasionally, until the sausage is browned and has released its oils.
    2. Add the diced onion, green bell pepper, and celery to the pot. Sauté the vegetables for about 5 minutes, or until they are softened and the onion is translucent.
    3. Stir in the minced garlic and cook for an additional minute, until fragrant. Be careful not to burn the garlic, as it can turn bitter.
    4. Next, add the can of diced tomatoes (with their juices) to the pot. Stir well to combine all the ingredients.
    5. Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low.
    6. Add the sliced okra, Cajun seasoning, dried thyme, bay leaf, Worcestershire sauce, and hot sauce (if using). Stir everything together and let it simmer for about 15 minutes. This allows the flavors to meld beautifully.
    7. After the gumbo has simmered for 15 minutes, it’s time to add the shrimp. Gently fold them into the pot, ensuring they are submerged in the broth.
    8. Cook for an additional 5-7 minutes, or until the shrimp are pink and opaque. Be careful not to overcook them, as they can become tough.
    9. While the shrimp are cooking, taste the gumbo and adjust the seasoning with salt and pepper as needed. If you like a bit more heat, feel free to add more hot sauce at this stage.
    10. Once the shrimp are cooked, remove the pot from heat. Discard the bay leaf before serving.
    11. To serve, place a scoop of cooked rice in the bottom of a bowl and ladle the gumbo over the top. This not only adds heartiness but also helps soak up all the delicious flavors.
    12. Garnish with chopped green onions and parsley for a fresh touch. The vibrant colors will make your dish even more inviting!

    Notes

    • This gumbo is versatile; feel free to add other proteins like chicken or crab if desired.
    • Adjust the level of Cajun seasoning and hot sauce according to your spice preference.
    • For a thicker gumbo, you can add a roux or let it simmer longer to reduce the liquid.

    • Prep Time: 15 minutes
    • Cook Time: 30 minutes