Inspired Creations: Breakfast Gumbo

The holidays are winding down, but before you start that New Years diet, follow me along a culinary journey your taste buds won't soon forget. I call this dish "breakfast gumbo," but you can name it whatever you want. Chances are you won't come up with something better because that pretty much describes it perfectly.

Start by sizzling about 3/4 lb of bacon. If you have a high end cast iron pot, use it.


Remove the bacon and set aside to crisp. Empty the bacon grease into another pot to make the roux later. Next, deglaze with more pork. I'm using 1 lb of jimmy dean country mild.


Once the sausage is cooked, set aside. Deglaze again with water, then add another quart or two. This is your pork stock, the essence of breakfast gumbo. Let this begin to boil and move on to your roux.

Set your bacon grease, about a half cup or so, to medium heat and add about a half cup of flour. Stir constantly.

Cooking the Inspired way is all about having fun. You can't rush a good roux, so I like to make roux faces while I wait. Check this guy out. "Ahh, it burns, it burns!!" LOL!


Keep stirring until you reach a nice chocolatey color.


Cut the heat and add your veggies. Add the roux to the pork stock, season, and let it cook on a rolling boil for at least 45 mins. You're doing great.

Go ahead and get some grits made in another pot. Cream of wheat is an acceptable alternative. If you have a high end Le Creuset, use it.


Lastly, crack 3 eggs and drop them right into the boil, yolk and all. Add the sausage back, and cut up the bacon and add it in too. The eggs only need a few mins to cook.


Spoon over grits and serve.