Name: Satsuma Breakfast Gumbo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Southern
Ingredients: 12 oz smoked sausage, sliced; 2 satsumas, sliced; 4 eggs; 4 cups chicken broth; 1 onion, chopped; 3 cloves garlic, minced; 1 bell pepper, chopped; 1/4 cup all-purpose flour; 1/4 cup butter; 1 tbsp Cajun seasoning; Salt and pepper to taste; Chopped green onions for garnish

Jump to Recipe·Print Recipe

Satsuma Breakfast Gumbo takes me back to a chilly morning when I wanted to surprise my family with something hearty and unexpected because I was craving the deep, soulful flavors of gumbo however I also wanted it to feel bright and refreshing for breakfast. I saw a bowl of sweet satsumas on my counter and thought why not bring that citrus twist into a savory gumbo and from the first spoonful it was pure magic so much that my family kept going back for seconds.

This Satsuma Breakfast Gumbo has now become one of my favorite ways to mix comfort and brightness in the same bowl because it’s rich and spicy yet has that sweet juicy pop from the citrus. The smoky sausage and tender eggs make it feel like a warm Southern hug which makes it perfect for special brunches or a slow weekend treat when you want to serve something truly memorable.

Ingredients

Here’s what I use for this recipe. You can always play around with the sausage or add extra veggies!
Smoked sausage – Adds a deep smoky flavor and heartiness to the gumbo.
Satsumas – The sweet citrus twist that brightens the whole dish.
Eggs – Soft-cooked and served on top for extra richness.
Chicken broth – Creates a savory flavorful base for the gumbo.
Onion – Adds depth and sweetness to the broth.
Garlic – Brings that classic aromatic warmth.
Bell pepper – For added crunch and color.
All-purpose flour – Helps thicken the gumbo to a nice consistency.
Butter – Used to make the roux and add richness.
Cajun seasoning – Gives the gumbo its signature kick.
Green onions – For garnish and fresh bite.
Salt and pepper – To season and balance all the flavors.

Tools You’ll Need

Large pot – To build the gumbo base and simmer all the flavors together.
Whisk – Essential for making a smooth roux.
Knife – For slicing sausage, satsumas, and vegetables.
Cutting board – To prep all the ingredients safely.
Ladle – To serve the gumbo easily into bowls.

Instructions

Step 1

I start by slicing the smoked sausage and satsumas into rounds so they’re ready to toss in later.

Step 2

In a large pot, I melt the butter over medium heat then whisk in the flour to create a roux. I cook it slowly until it turns a deep golden brown because this gives the gumbo its rich flavor.

Step 3

I add chopped onion, bell pepper, and garlic to the roux and cook for about 5 minutes until they’re soft and fragrant.

Step 4

Next, I pour in the chicken broth and stir well to combine so the broth thickens nicely.

Step 5

I stir in the smoked sausage and season with Cajun seasoning, salt, and pepper then let it simmer for about 20 minutes so the flavors meld together.

Step 6

Meanwhile, I soft-cook the eggs in a separate pot until the yolks are still a little runny for that creamy finish.

Step 7

A few minutes before serving, I add the satsuma slices into the gumbo so they stay juicy and bright.

Step 8

I ladle the gumbo into bowls, top each with a soft-cooked egg, and finish with plenty of chopped green onions and a sprinkle of extra Cajun spice if I want a little extra kick.

Tips

If you want a thicker gumbo, I sometimes add extra flour to the roux or let it simmer a bit longer. You can also swap in shrimp or chicken instead of sausage for a different twist. For even more citrus flavor, I like to squeeze a little satsuma juice into the pot just before serving.

Ways to Serve

I love serving Satsuma Breakfast Gumbo with warm crusty bread or buttery biscuits on the side to soak up all that rich broth. It also pairs beautifully with a fresh citrus salad or a simple green salad for a balanced brunch.

Frequently Asked Questions

Can I make Satsuma Breakfast Gumbo ahead of time?

Yes! You can prepare the gumbo base a day ahead and add the satsumas and eggs just before serving.

Can I use oranges instead of satsumas in Satsuma Breakfast Gumbo?

Absolutely! Just make sure to choose a sweet variety for the best flavor.

How do I store leftover Satsuma Breakfast Gumbo?

Store it in an airtight container in the fridge for up to three days. Reheat gently on the stove before serving.

See You in the Kitchen

I hope you give this Satsuma Breakfast Gumbo a try! It’s one of those dishes that feels bold and comforting yet fresh and bright all at once and I’d love to hear how it turns out for you. Let me know your favorite twists or toppings and don’t forget to save this recipe for your next cozy brunch adventure.

Happy Cooking!