Stephen Louis Grush plays with "fiery" food in his kitchen.

"I cook a lot of Cajun food. I grew up in New Orleans," said Grush, who stars as Ferdinand in Steppenwolf Theatre's "The Tempest" through May 31. FYI: (312) 335-1650.

Guests at his table often find recipes such as jambalaya, red beans and rice, gumbo and crawfish etoufee. He tends to cook big meals, "things you can save for later."

And he prefers to cook with other people.

Just as an actor teams with other performers in an ensemble, cooking with fellow foodies is a sharing experience. It's also entertaining.

"Food definitely has an entertainment quality to it. There's nothing better than taking the time to cook a meal and have drinks together," said Grush, who regularly invites friends over for dinner parties.

Grush cooks every day and is conscious about what he eats.

"I don't eat a great deal of processed food. I like to know where my food is coming from," he said.

"Anything that comes in a bag or if it's wrapped in cellophane is a bad idea."

While healthful, organic foods are a must for his diet, Grush isn't overly concerned about the fat content of recipes.

"As long as a person is active and eats right, (watching) the fat so closely isn't necessary," he said.

Grush learned to cook the basics from his parents.

"They were divorced when I was younger. So I kind of watched both my mother and father cook at both houses," he said.

Later, he sharpened other culinary skills by working in restaurants. "I started working different kitchen jobs when I was 15," he said.

Grush, 26, spent time as a short-order cook making breakfast foods and diner-type meals at local eateries.

The actor said his idea of the perfect meal is "something you can cook with friends."

He said Lenny Bruce would have made a great dinner companion and he would have loved the chance to cook for him.

"He'd be a pretty good conversationalist. If it wasn't good, he'd tell me," Grush said.

In addition to working as an actor, Grush is artistic director of 13 Pocket, a multimedia company in Chicago. The group will have a fundraiser in September titled "The Dinner Document," focusing on a chef's creation of a meal.

The following recipe is a Grush favorite.

Jambalaya

2 tablespoons oil

1 1/2 cups chopped onion

1 green bell pepper, chopped

2 medium cloves garlic, minced

2 cups cooked chicken, cubed

1 cup long grain white rice

1 16-ounce can crushed tomatoes

1/2 cup chicken broth

Salt, to taste

Hot sauce, to taste

Directions: Heat oil in large kettle. Add chopped onions, green pepper and garlic. Cook until lightly browned. Add chicken and rice. Cook and stir until rice is well coated with oil. Add broth and tomatoes, salt and pepper, to taste. Bring to a boil, then cover and simmer until rice is tender and moisture is absorbed. Top with hot sauce to taste just before serving. (About 20 to 25 minutes).