Michael Anderson, Banquet Chef, The Club at Mediterra
Michael Anderson, Banquet Chef at The Club at Mediterra in Naples, Fla. says the concept for his Andouille Sausage Gumbo evolved from a prior multi-course dinner. Instead of opting for a standalone soup, he and the team wanted something that combined the richness of a gumbo, without being too heavy.
“The solution was to reimagine gumbo, traditionally a soup, and present it in a more concentrated form as a sauce,” Anderson says. “Our approach allowed us to retain the depth of flavor while offering a more refined portion.”
The flavors in this dish are bold and balanced, Anderson notes. The spicy, smoky kick from the Andouille sausage pairs beautifully with the salty sweetness of the lobster. Meanwhile, the gumbo brings a depth, a richness.
“But by straining it and incorporating fresh ingredients,” he says, “we lighten and brighten the dish, giving it a more refined finish while still maintaining its traditional roots.”
“One of the things I love about this dish is the use of classic techniques,” Anderson adds, “particularly the process of making a roux by cooking butter and flour to the point where it completely transforms the flavor profile. The rich, nutty base that results is something I greatly appreciate, as it elevates the dish. It’s a perfect example of how simple ingredients, combined with time and patience, can create something truly extraordinary.”
Andouille Sausage Gumbo with Applewood-Bacon-Wrapped Lobster, Jasmine Rice
