The Dish: Chef Jimmy Bannos

New Orleans and Chicago have been connected one way or another for many years, going back at least to Louis Armstrong and early jazz. Chef Jimmy Bannos is among the more recent links, for bringing genuine award-winning Cajun cuisine to the Windy City. 

A third-generation restaurateur, Jimmy has passed on his passion for gumbo and other Cajun specials to his own kids, while collecting numerous honors over his more than 30-year career. His Chicago restaurant, “Heaven on Seven,” has long been the go-to spot for diners seeking genuine Cajun cuisine. 

Here are some of Bannos’ signature recipes. 

Fried-shrimp Po-boy

Serves 4 

Ingredients 

4 (6-inch) deli-style or hoagie rolls, split lengthwise
20 ounces rock shrimp or small shrimp, peeled and deveined
¼ cup hot pepper sauce
Seasoned Flour (page 135)
2 cups shredded lettuce
1 tomato, thinly sliced
Vegetable oil for frying 
½ recipe Honey-Jalapeño Dressing (see additional recipe)

Garlic-butter spread

Ingredients

6 tablespoons unsalted butter, softened 
4 teaspoons grated Asisago cheese 
2 teaspoons Roasted-Garlic Purée (see additional recipe) 
½ teaspoon chopped fresh parsley 
Pinch of salt 
Pinch of freshly ground black pepper

Directions

1. To make the garlic-butter spread, combine all the ingredients in a small bowl.  Spread the cut side of each roll with the garlic butter.
   
2. Heat a large nonstick sauté pan over medium heat.  Toast the buttered side of each roll for 2 minutes; flip over and toast the outside for 1 minute.  Set aside.
   
3. Heat 2 ½ inches of vegetable oil to 350° in a heavy 4-quart saucepan.  Place the shrimp in a medium-sized bowl, pur in the hot pepper sauce, and let marinate for 5 minutes.  Coat the shrimp with the flour, shaking off any excess.  Stirring to keep the shrimp moving in the oil, fry until golden brown, about 2 minutes per batch.  Drain on paper towels.  Sprinkle with salt if desired. Keep warm in a 200° oven until all shrimp are fried.
   
4. To serve, place lettuce and tomato on the toasted rolls. Divide the shrimp equally among the rolls and serve with the dressing.

Cajun coleslaw

Serves 6

Ingredients

1 tablespoon seeded, minced jalapeno
1 tablespoon Roasted-Garlic Puree (see below)
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper
¼ teaspoon ground white pepper
¼ teaspoon crushed red pepper flakes
1 small bay leaf
6 1/3 cups chicken stock
1 cup Dark Roux (see below)
¼ teaspoon filé powder (see note)
White rice

Roasted-garlic puree (makes 1 cup)

Ingredients

1 cup peeled garlic cloves
1 cup extra virgin or regular olive oil

Directions

1. Preheat the oven to 300° F.
   
2. Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast for 1 hour, until garlic is soft and light golden brown.
   
3. Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator.
   
4. Reserve the remaining garlic-infused oil in another container and refrigerate.
   

Dark roux (Makes 2 cups)

Ingredients

2 cups canola oil
2 ½ cups all-purpose flour

Directions

1. Heat oil in a 4-quart dutch oven over high heat until very hot, about 3 minutes. Carefully whisk in the flour a little at a time until all the flour is incorporated. (The mixture will foam up as you add the flour, so add a small amount at a time.) 
2. Reduce the heat to medium and stir continuously, preferably with a flat-edged wooded spoon, for 22 to 25 minutes, until the roux is a dark brown. 
3. To prevent the roux from cooking any further, carefully pour it into a heat-proof bowl and cool for 45 minutes. Drain of any oil that separates from the roux.
4. Store the roux in a covered container and refrigerate.

Directions for dish

1. Toss the chicken and 4 teaspoons of the Cajun seasoning together in a medium-seized bowl and set aside.
   
2. In a large (7-quart) heavy Dutch oven, preferable enameled cast iron, heat the oil over high heat. When the oil is hot but not smoking, add the andouille and brown for 6 minutes, stirring frequently. 
   
3. Add the seasoned chicken and cook for 4 minutes, stirring occasionally. Mix in the bell pepper, celery, jalapeno, and garlic puree, and sauté for 2 minutes. 
   
4. Add the basil, oregano, ground black and white peppers, red pepper flakes, bay leaf, and remaining ½ teaspoon of Cajun seasoning; cook for 2 minutes more. 
   
5. Pour in the stock and bring to a boil. Whisk in the roux a little at a time and stir continuously for 5 minutes. Reduce the heat to low and simmer uncovered for 1 hour, stirring occasionally to prevent the mixture from sticking to the bottom of the pan. 
   
6. Remove from the heat and stir in the filé powder. Do not let the mixture boil once you have added the filé powder. 
   
7. Remove the bay leaf. Serve with cooked white rice.
   

Orzolaya

Serves 6

Ingredients

12 ounces boneless, skinless chicken breasts, cut into ½-inch cubes
1 teaspoon Angel Dust Cajun Seasoning (recipe below)
1 tablespoon unsalted butter
1½ teaspoons extra-virgin olive oil
6 ounces andouille sausage, cut into ¼-inch slices
2 tablespoons finely diced tasso hamc
2 tablespoons finely shredded pickled pork or Shredded Smoked Pork Shoulder Butt (recipe below)
¾ cup seeded, finely diced green bell pepper
½ cup finely diced celery ½ cup thinly sliced green onion, white and green parts
2 tablespoons finely diced yellow onion
2 tablespoons finely diced red onion
1½ teaspoons seeded, minced jalapeño
1 bay leaf
1½ cups seeded, diced plum tomatoes
1 teaspoon Roasted-Garlic Puree (recipe above)
6 ounces rock shrimp or small shrimp, peeled and deveined
8 ounces dried orzo, cooked according to package directions
1½ cups chicken stock
¼ teaspoon Worcestershire sauce
¼ teaspoon hot pepper sauce
⅛ teaspoon freshly ground black pepper
⅛ teaspoon ground white pepper ⅛ teaspoon crushed red pepper flakes
Freshly grated Parmesan cheese

Directions

1. Season the chicken with ¼ teaspoon Cajun seasoning. Melt the butter and oil in a large nonstick sauté pan over high heat. Add the andouille and sauté for 2 minutes. 
2. Add the seasoned chicken and cook for an additional 4 minutes, stirring frequently so the chicken does not stick to the pan. Reduce the heat to medium-high; stir in the ham, pork, bell pepper, celery, onions, jalapeño and bay leaf; sauté for 3 more minutes. 
3. Add the tomatoes, garlic puree and remaining 1 teaspoon Cajun seasoning; continue cooking for 6 minutes, stirring occasionally, until the vegetables are soft. 
4. Stir in the shrimp and cook for 2 more minutes. 
5. Stir the orzo into the mixture, pour in the chicken stock, and add the Worcesters hire and hot pepper sauces, ground black and white peppers, and red pepper flakes. Bring to a simmer and cook for 3 minutes. 
6. Remove the bay leaf. Serve on plates and top with the cheese.
   

Angel Dust Cajun seasoning (Makes 1/2 cup)

Ingredients

3 Tbsp Hungarian paprika
1½ Tbsp Spanish paprika
5 Tsp salt
1¼ tsp dried thyme leaves
1¼ tsp dried oregano
1 tsp ground white pepper
½ tsp dried basil
½ tsp cayenne pepper
¼ tsp freshly ground black pepper
⅛ tsp garlic powder
⅛ tsp onion powder 

Directions 

1. Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about 2 months. It is also available from our website, heavenonseven.com.

Shredded smoked pork shoulder butt

Makes 5 cups

Ingredients

2 ¾-pound smoked boneless pork shoulder butt
1 3-ounce package crab boil in a bag
1 tablespoon Angel Dust Cajun Seasoning (see recipe above)
Hot tap water 

Directions

1. Place the pork, crab boil and Cajun seasoning in a 5-quart Dutch oven. Add enough hot tap water to completely cover the meat. 
2. Put the lid on the pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 2 hours, adding hot water as needed to keep the meat immersed. 
3. Drain and cool slightly. Cut the meat into several pieces and place in the bowl of a food processor. Pulse on and off a few times until the meat is broken up. 
4. Process for another 20 to 30 seconds, or until the meat is finely shredded. Keep refrigerated, or store unused meat in freezer bags in ½- to 1-cup portions in the freezer. 

Red beans and rice

Serves 6

1 pound dried light red kidney beans
2 tablespoons extra virgin olive oil
½ pound andouille, thinly sliced
1 8-ounce fresh pork hock
¾ cup diced tasso ham
½ cup shredded pickled pork or Shredded Smoked Pork Shoulder Butt (see separate recipe, optional)
½ cup seeded, finely diced green bell pepper
⅓ Cup finely diced celery
¼ cup finely diced yellow onion
¼ cup finely diced red onion
2 tablespoons thinly sliced green onion, white and green parts
1 ½ teaspoons seeded, minced jalapeño
2 teaspoons Roasted-Garlic Purée (see separate recipe)
1 small bay leaf
2 teaspoons Angel Dust Cajun Seasoning (see separate recipe)
¾ teaspoon kosher salt
¼ teaspoon dried oregano
¼ teaspoon dried basil
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground white pepper
1/8 teaspoon crushed red pepper flakes
8 cups water
½ teaspoon file powder
3 cups White Rice
Chopped parsley for garnish

Directions

1. Soak beans overnight in a large quantity of water. Drain before cooking.
2. Heat oil in a 6-quart Dutch oven over high heat.  Add andouille and sauté for 1 minute.  
3. Add the pork hock, ham, and pork; cook for 2 minutes.  Reduce the heat to medium and add the bell pepper, celery, onions, jalapeño, garlic purée, and bay leaf; cook for 10 minutes, until vegetables are soft.  
4. Add beans, Cajun seasoning, salt, oregano, basil, ground black and white peppers, and red pepper flakes, stirring to coat mixture with the seasonings. 
5. Pour in the water, return the heat to high, and bring to a boil.  Reduce the heat to low and simmer, partially covered, for 2 hours.  
6. Uncover and continue cooking about 1 hour, until the beans are cooked through.  Stir occasionally, adding water if necessary. 
7. Remove from the heat and stir in the file powder.  Remove the pork hock, remove any meat attached to the bone; chop the meat finely, and stir it into the cooked beans.  
8. Remove the bay leaf. Serve the beans in a bowl with a small portion of cooked rice; garnish with the parsley.

Corn bread (Jalapeño cheddar corn blasters)

Serves 6 to 8 

Ingredients

1 ½ cups all-purpose flour
1 cup plus 2 tablespoons finely ground corn flour (see note)
2/3 cup granulated sugar
5 teaspoons baking powder
½ teaspoon kosher salt
1 large egg
1 1/3 cups milk
5 tablespoons unsalted butter, melted
1 teaspoon bacon drippings, optional

Directions

1. Preheat the oven to 350° . Grease an 8 by 8-inch baking pan.  Combine the flours, sugar, baking powder, and salt in a large bowl.  
2. In a small bowl, lightly beat the egg, then whisk in the milk, butter, and bacon drippings.  Pour the wet ingredients into the flour mixture and mix until smooth.  
3. Transfer to the prepared pan and bake 50 minutes, until golden brown.  Cool slightly before cutting.
   

Cheddar-Jalapeño Corn Bread

1. For variety, fold 1 cup grated cheddar cheese and 3 tablespoons seeded, chopped jalapeño into the batter after combining the wet and dry ingredients. Follow the rest of the instructions above.

Note: Corn flour is available in some grocery stores with ethnic-food sections.

For alternative way to prepare -- 

Ingredients 

Canola oil, for deep-frying
8 eggs, beaten
2 cups unseasoned dry bread crumbs

Directions

1. Slice the corn bread into sixty-four 1-inch squares. Dip each square into beaten eggs, then coat lightly with the bread crumbs. 
2. Deep-fry until golden brown, 2-3 minutes. Drain on paper towels and serve hot with the honey-jalapeno dressing on the side.
   

Key lime icebox pie 

Serves 8 to 10

Ingredients

Graham Cracker Crust (see separate recipe)
Key Lime Curd
½ teaspoon granulated gelatin
1 tablespoon cold water
¼ cup freshly squeezed Key lime juice
1 cup heavy whipping cream
⅓ cup granulated sugar
4 large egg yolks
Pinch of salt
3 tablespoons unsalted butter, chilled and cut into pieces

Key lime chiffon

1 teaspoon granulated gelatin
2 tablespoons cold water
6 tablespoons freshly squeezed Key lime juice
2 large egg yolks
½ cup plus 3 tablespoons granulated sugar
2 large egg whites
1 ½ cups heavy whipping cream

Graham cracker crust

Ingredients

1 ½ cups graham cracker crumbs
3 tablespoons light brown sugar
5 tablespoons unsalted butter, melted

Directions

1. Preheat the oven to 325°.  To prepare the crust, combine the graham cracker crumbs and brown sugar in the bowl of an electric mixer on low speed.  
2. With the mixer running, add the butter and mix until just combined.  Transfer to a 10-inch deep-dish pie plate.  Press the crumb mixture onto the sides and bottom of the pie plate.  
3. Bake for 10 minutes.  Remove from the oven and allow to cool.
   

Directions for pie 

1. To prepare the lime curd, soak gelatin in the cold water for 3 to 5 minutes, until it softens.  While gelatin is soaking, heat the Key lime juice to a boil in a small saucepan or in a glass measuring cup in the microwave.  Dissolve the gelatin in the hot juice. Keep warm.
2. Combine the cream, sugar, egg yolks, and salt in a medium-sized saucepan.  Whisk over medium heat until the sugar is dissolved, about 2 minutes.  Reduce the heat to medium-low, stirring continuously and scraping up the cooked custard mixture as it begins to thicken, about 6 minutes more.  
3. Slowly pour the warm lime juice and gelatin mixture into the hot custard while whisking continuously until the gelatin is completely dissolved.  Remove from the heat and gradually whisk in the butter until melted.  Set aside to cool for 20 minutes.  Pour into the prepared graham cracker crust and refrigerate until set, about 2 hours.
4. To prepare the lime chiffon, soak the gelatin in the cold water in a small heatproof bowl for 3 to 5 minutes.  Heat the lime juice to a boil in a medium saucepan, then pour into the bowl containing the softened gelatin, whisking until the gelatin is dissolved in the hot juice.  In the saucepan used to heat the lime juice, thoroughly combine the egg yolks and ½ cup sugar.  Slowly whisk in the warm lime juice and gelatin mixture.  Turn the heat to medium-low and whisk the mixture until frothy and the sugar is dissolved, about 3 minutes.  Transfer the mixture to the bowl of an electric mixer and whip on medium speed until thick and fluffy, about 5 minutes.  Transfer to a large bowl.
5. In a separate bowl, whip egg whites until soft, about 2 minutes; then beat in 2 tablespoons of the remaining sugar until medium-stiff peaks form, about 2 minutes.  Fold half of the beaten egg whites into the cooled lime mixture; then fold in the other half.  
6. Quickly whip the cream along with the remaining 1 tablespoon of sugar until medium-stiff peaks form.  Fold into the lime-egg white mixture.  
7. Mound the chiffon on top of the chilled lime curd and spread over the entire pie top.  Refrigerate until set, at least 6 hours or overnight.

Note: This method gets the egg yolk temperature up to 160° , so only the whites remain uncooked. If you can’t get fresh Key limes, go ahead and use bottled juice.

Hurricane (cocktail)

Ingredients

2 ounces lemon juice
2 ounces passion fruit syrup (Monin or Torani works well)
4 ounces dark Jamaican rum (Myers’s)

Directions

Shake with crushed ice, and pour unstrained into a hurricane glass.