Description
Start your day with a burst of bold flavors in this Zesty Satsuma Breakfast Gumbo. Combining the smoky warmth of sausage, the bright citrus sweetness of satsuma oranges, and a medley of classic Cajun vegetables, this hearty gumbo is a unique and satisfying morning meal. Perfectly poached eggs add richness and protein, making it a complete dish to energize your breakfast routine.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium Onion, chopped
- 1 medium Bell Pepper, chopped
- 2 stalks Celery, chopped
- 3 cloves Garlic, minced
- 2 medium Potatoes, diced
- 2 medium Satsuma Oranges, peeled and segmented
- 1 tablespoon Fresh Parsley, chopped
Protein
- 12 ounces Smoked Sausage, sliced
- 4 large Eggs
Liquids & Oils
- 4 cups Chicken Broth
- 2 tablespoons Olive Oil
Spices & Seasonings
- 1 tablespoon Cajun Seasoning
- 1 teaspoon Smoked Paprika
- Salt, to taste
- Black Pepper, to taste
Instructions
- Prepare the base: Heat 2 tablespoons of olive oil in a large pot over medium heat until the oil shimmers, signaling it’s hot enough for sautéing.
- Sauté vegetables: Add the chopped onion, bell pepper, and celery to the pot. Cook these for about 5 minutes, stirring occasionally, until the vegetables soften and their flavors begin to meld.
- Add garlic and sausage: Stir in the minced garlic and sliced smoked sausage. Continue cooking for another 3 minutes to allow the garlic to become fragrant and the sausage to brown slightly.
- Combine potatoes and satsumas: Mix in the diced potatoes and satsuma orange segments. Then pour in the chicken broth, followed by sprinkling the Cajun seasoning, smoked paprika, salt, and black pepper. Stir well to combine all ingredients evenly.
- Simmer the gumbo: Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook gently for 15-20 minutes, until the potatoes are tender and flavors have blended thoroughly.
- Poach the eggs: Carefully crack the eggs into the pot, spacing them evenly. Cover the pot with a lid and allow the eggs to poach in the simmering gumbo for 5-7 minutes, or until the whites are set but yolks remain soft.
- Finish with parsley: Just before serving, stir in the chopped fresh parsley to add a fresh, bright note to the dish.
- Serve: Ladle the gumbo into bowls and serve immediately. This dish pairs wonderfully with steamed rice or crusty bread to soak up the flavorful broth.
Notes
- You can substitute sweet potatoes for regular potatoes for a sweeter, deeper flavor twist.
- Adjust the Cajun seasoning based on your preferred spice level.
- Use fresh satsuma oranges if possible for the best citrus flavor; mandarins or tangerines are suitable alternatives.
- Poaching eggs in the gumbo adds richness, but you can also serve with fried or scrambled eggs as preferred.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stove.
