
- Yield: 21-28 servings
Andouille Sausage Gumbo with Applewood-Bacon-Wrapped Lobster, Jasmine Rice
Recipe courtesy of Michael Anderson, Banquet Chef, The Club at Mediterra (Naples, Fla.)
Ingredients
- Ingredients for bacon-wrapped lobster:
- applewood bacon - 35 slices, thinly sliced
- transglutaminase - as needed
- lobster tail - 14 ea., 5-7 ozs., tailshell removed
- Cajun seasoning - to taste
- Ingredients for gumbo:
- andouille sausage - 2 lbs., medium dice
- yellow onion - 1 lb., medium dice
- celery - 1 lb., medium dice
- mixed bell pepper - 1 lb., medium dice
- chopped garlic - 6 ozs.
- gumbo file powder - 1/2 cup
- granulated garlic - 1 Tbsp.
- granulated onion - 1 Tbsp.
- Cajun seasoning - 2 Tbsps.
- thyme - 1 Tbsp., dried
- oregano - 2 tsps., dried
- ground black pepper - 1 tsp., additional to taste
- kosher salt - to taste
- dark brown roux - 1 1/2 lbs.
- thyme sprigs - 2 ozs.
- fresh bay leaves - 1/2 oz.
- cold chicken stock - 1 1/2 gal.
- Louisiana hot sauce - 1/4 cup
- Ingredients for rice garnish:
- Jasmine rice - 42 ozs., cooked
- chives - 1 Tbsp., minced
- parsley - 1 Tbsp., chopped
- thyme leaves - 1 Tbsp.
- Ingredients for vegetable/sausage garnish:
- andouille sausage - 1 lb., casing removed, small diced
- red bell pepper - 8 ozs., small diced
- green bell pepper - 8 ozs., small diced
- yellow bell pepper - 8 ozs., small, small diced
- onion - 8 ozs., minced
- celery - 8 ozs., minced
Instructions
Procedure for bacon-wrapped lobster:
- Place 5 strips of bacon, slightly overlapping, onto plastic film. Lightly dust with transglutaminase.
- Lay 1 lobster tail (belly-side-up) onto bacon, season with Cajun seasoning and lightly dust with transglutaminase. Place 1 lobster tail on top, belly-side-down.
- Wrap lobster tails with bacon and plastic film. Roll tightly into log and store overnight.
- Truss each lobster roll with twine to sear. Sear in hot oil until golden-brown.
- Cook in oven at 325°F until internal temperature of 130°F. Allow to rest 5-10 minutes before portioning.
Procedure for gumbo:
- Place sausage into a cold pan to render. Add onions, celery, and bell peppers. Cook for 4-5 minutes. Add garlic and cook until vegetables are tender.
- Add all dry ingredients and cook for 3-4 minutes. Add roux. Stir to combine. Cook for 5-6 minutes to warm roux.
- Make sachet with thyme and bay leaves. Add chicken stock, hot sauce, and sachet. Simmer over medium heat for 20-30 minutes. Adjust seasoning to preferred spice and salt level.
- Strain gumbo through medium chinois to remove all solid ingredients.
Procedure for rice garnish:
- Combine jasmine rice with fresh herbs. Reserve.
Procedure for vegetable/sausage garnish:
- Render sausage until lightly browned. Drain fats and liquids.
- Sweat all vegetables until tender, no color. Drain fats and liquids.
To plate:
- Using ring mold, press rice into the center of desired bowl.
- Place gumbo around rice. Sprinkle vegetables and sausage on top of the gumbo.
- Portion and place lobster medallion on top of rice.
Chef’s notes: The final color of the gumbo will be determined by the darkness of the roux. This dish can be made ahead of time.