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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- Next, add the can of diced tomatoes (with their juices) to the pot. Stir well to combine all the ingredients.
- Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low.
- 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.
- 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.
- 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.
- 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.
- Once the shrimp are cooked, remove the pot from heat. Discard the bay leaf before serving.
- 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.
- 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