Employment Anniversaries CAITLIN QUARTON 15 3 TREVOR WINKLER 15 3 JACKIE AYLING 16 19 JEANNIE CARTER 16 4 SAVANNAH DEES 16 4 CHERYL KEMP 16 31 MARISA LOPEZ 16 4 JUSTIN LUGO 16 4 JEREMY BUTTS MARK POWERS SKYLER FOSS JESSIE ROLEN
December Day Years MADISON TOMBLIN 12 1 SHAWN MAYERS 13 7 AARON MEYER 13 7 JOE NEAL 13 7 KRISTINA STOVER 14 8 TAMMY WILLIAMS 14 40 SAMUEL HAIGHT 15 20
17 5 17 5 17 10 19 6 19 6 20 13 28 19
NATASHA PRANGA
PILAR VILLALOBOS JULIE PITCHFORD
Grilling with Jeff: Gumbo by Jeff Karas, Engineering Electrician
Well, it’s getting to that time of year when some will be putting their grills and/or smokers away for the season. I, of course cook year round outside. Yes, I’m a little crazy, or if you know me, a lot. With the cooler weather coming it’s time for chili, stews or if you like a little heat in your meal, gumbo. Here’s my take on a favorite Cajun meal. Ingredients: -10 oz package of frozen chopped okra, thawed (If you can find fresh-use that, but up north here it’s hard to find.) -1 pound shelled and deveined medium shrimp (I like to skewer them and grill with a little garlic butter when I cook the sausage.) -1 pound Kielbasa sausage, halved lengthwise (I like to grill and then cut into 1/4” thick.) -2 medium bell peppers (red, yellow, or green), cut into 1/2” pieces -1/2 cup plus 2 tablespoons vegetable oil -8 cups low sodium chicken broth -3/4 cup flour -3 Tablespoons Worcestershire sauce -1 large onion coarsely chopped -3 Tablespoons finely chopped flat leaf parsley -2 celery ribs, cut into 1/2”pieces -2 teaspoons dried oregano, crumbled -2 garlic cloves, minced -2 scallions, white and light green parts thinly sliced -1/2 teaspoon cayenne pepper -salt and freshly ground pepper Directions: In a medium sauce pan combine 1/2 cup vegetable oil and flour, whisk to combine, constantly whisk over medium heat (15 minutes or so) until it becomes a nice amber color. This is called a roux. Remove the pan from heat. In a dutch oven or soup pot heat the remaining 2 Tablespoons of vegetable oil. When hot add the bell peppers, onion, celery, garlic and cayenne and season with a little salt & pepper. Cook them over moderately high heat until they’re soft (about 5 minutes). Stir the roux into the vegetables and cook for another 5 min stirring often. Add the chicken broth, Worcestershire sauce, oregano and 2 Tablespoons parsley and simmer for 10 minutes. Add the okra and cook for about 15 minutes until tender. Add the cooked sausage and shrimp and heat another 2 or 3 minutes. Re- move from heat and let rest for 10 or 15 minutes. Serve with some white rice and enjoy!
October, November & December 2017 Crest Ink 23
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