Recipe
Jim Bannon
Jim Bannon’s official title is “Associate Director of Outlying Units” for the Alabama Agricultural Experiment Station, which means he is the man behind the smooth operation of the AAES research units located across the state. We also call him Ag Illustrated’s unofficial “stringer” because he often contributes photos and news material for our publication (see his story on long-time Auburn supporter Sonny Caley below).
In addition to these duties, he also serves as an adviser for his fraternity, Alpha Gamma Rho, a job that he takes on with true dedication. In fact, he was named the 2005 AU Interfraternity Council Advisor of the Year back in December, an award given by the AU Office of Greek Life to the fraternity adviser who contributes the most to the chapter that they advise.
On top of all that, he also is a fabulous cook. Below is one example of his recipe collection. According to Bannon, he and his wife, Susan, learned the art of Cajun-style cooking when they were in graduate school at Louisiana State University in Baton Rouge.
“Many of our friends were natives of such towns as Crowley, New Iberia, Henderson and other towns in south Louisiana. One of our favorite dishes we learned to cook is seafood gumbo. It is so good for supper during the winter months,” he says.
Here is his step-by-step method for making perfect gumbo.
GUMBO
1 cup vegetable oil or bacon drippings
1 cup flour
8 celery stalks, chopped
4 white onions, chopped
2 green bell peppers, chopped
3 garlic cloves, chopped
1 pound okra, chopped
2 additional tablespoons vegetable oil or bacon drippings
2 quarts chicken broth
2 quarts water
½ cup Worcestershire sauce
1 teaspoon Tabasco sauce
½ cup catsup
2 cups fresh tomatoes, chopped (canned may be used)
2 teaspoons salt
2 large ham slices, chopped
2 bay leaves
½ teaspoon dried whole thyme
½ teaspoon dried whole rosemary
½ teaspoon red pepper flakes
4 pounds peeled/deveined shrimp
4 cups chopped cooked chicken
2 pounds crabmeat
The first step to making a delicious gumbo is to prepare a roux. Heat a heavy cast iron pot or kettle over a medium heat. Add the cup of vegetable oil (or bacon drippings; the most flavorful roux is made with bacon drippings, but it is not as heart-healthy as one made with vegetable oil) and flour.
Stir these constantly with a wooden spoon until the roux becomes the color of peanut butter. Add the celery, onions, bell peppers (a combination of ingredients that native Cajuns call the “holy trinity”) and garlic. Continue to cook the roux and vegetable mixture over low heat, covered, for 45 minutes to 1 hour.
While the roux mixture is simmering, fry the okra in the 2 tablespoons of vegetable oil or bacon drippings. Add this to the roux mixture during the last 15 minutes of simmering. (At this point you can continue to make the gumbo or freeze the mixture for later use.)
After the 45-minute simmering is complete, transfer it to a large 12- to 16-quart stockpot and add chicken broth (fresh chicken broth is always best, but canned chicken broth can also be used), water, Worcestershire sauce, Tabasco sauce, catsup, chopped tomatoes (canned may be used), salt, ham, bay leaves, thyme, rosemary and red pepper flakes; simmer this mixture for about 2½ hours, giving it an occasional stir.
During the last 10-15 minutes of simmering, add shrimp, chicken and crabmeat. Mixture is now ready for serving with hot, cooked rice. Ladle the gumbo into large soup bowls and then place a scoop of rice in the middle of the gumbo and sprinkle with a bit of chopped fresh parsley.