Port Aransas South Jetty (Port Aransas, Tex.), Vol. 33, No. 39, Ed. 1 Thursday, September 25, 2003 Page: 4 of 30
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oEST AVAILABLE COPY
Church/Island Life
Port Aransas Sum h Ji i n . •!
a /» -a • Staff photo by Murray Judson
Alter the rain
On Monday afternoon this group took advantage of the beautiful, sunny weather to visit the Port
Aransas beach. To see the carefree group, no one would ever suspect the beach had been covered
by high tides just a few hours before.
Gumbo for a crowd
A fritMid recently asked for a
gumbo recipe that would feed a
crowd of people. Just like chili, there
are many versions and recipes for
the classic one-pot stew. The word
gumbo is derived from various
Bantu dialects of southern and cen-
tral Africa and is a term for okra.
The stew is made with okra and/or
file powder, onions, green peppers,
tomatoes and seafood, chicken and/
or meat. It has a rich flavor and tex-
ture, and is derived from the cook-
ing traditions of the French, Span-
ish, Indian and African residents of
the deep south. Ingredients can vary
widely and there is a special gumbo
z’herbes, or gumbo inaigre, that is
made with herbs and greens (usu-
ally seven or more) such as mustard
greens, collard greens and spinach.
It is traditionally served on Good
Friday.
When the first French settlers
came to Louisiana, they brought
their love for bouillabaisse, a highly
seasoned fish stew. Having tew of
the usual ingredients necessary to
make a typical traditional French
bouillabaisse, they substituted local
ingredients. After about a century,
with the Spanish, Africans, and na-
tives of the region offering their con-
tributions, the stew was no longer
recognizable as bouillabaisse and
became gumbo.
Gumbo is thickened with okra or
gumbo file which is the powdered
dried leaves of the sassafras tree.
The Choctaw Indians in Mississippi
and Alabama first used this season-
ing. It has a flavor resembling that
of root beer and is an essential fla-
voring and thickening ingredient of
gumbo and other Creole dishes. File
is always added after cooking, when
the dish has been removed from the
heat, but is still hot, because it be-
comes stringy with cooking. Some
recipes call for okra which has a
mucilaginous quality that thickens
and gives body to the gumbo. I he
recipe I've included here is one that
does not call for okra, hut if you do
use okra, buy it fresh or frozen —
don’t use pickled okra.
Gumbo should never be over
spiced, it should have a subtle fla-
vor. tabasco sauce is always served
with gumbo so those with a dispose
tion for spicy
foods can he ac-
commodated.
Gumbo is al-
ways served
with rice.
There are no
hard-and-fast
rules for the
ingredients
used in making ON THE TOWN
gumbo and SHARON ScHAFHR
anything that
swims, crawls or crows may end up
in the gumbo pot. There are as many
recipes for gumbo as there are cooks
in Louisiana and the only rule that
remains constant in recipes is mak-
ing the roux. A roux is a mixture of
flour and oil or butter that acts as a
thickening agent and is the gumbo’s
base.
Enjoy your meal!
*******
Ciut RkN and Sausage Gumbo
First, make the dark roux. The
darker'the roux, the darker the
gumbo. Make it in a cast iron skil-
let, then transfer it to a large heavy
pot after it reaches a dark chocolate
color.
Preheat the skillet for three min-
utes over medium heat to weep any
water vapor that has permeated into
the pores of the iron. Then add two
cups of peanut or canola oil and heat
for about two minutes. Do not let
the oil smoke — adjust the heat to
prevent over heating the oil. BUT,
the higher the heat, the sooner the
roux turns dark brown. Just don’t
let it burn or smoke.
Add three cups white flour and
whisk constantly about 30 minutes
or more. Yikes! Have a friend help
and take turns so you don’t wear your
arm out. Don’t whisk fast, just con-
stantly and slowly to keep stirring the
mixture so it browns evenly. lie ex-
tremely careful, it is very, very hot!
When it reaches a dark mahogany
color, you can transfer it to another
heavy pot to cool and it can he
stored in a covered container in the
refrigerator. Skim off any excess oil
before storing.
Boil three whole chickens in
enough water to cover with one
chopped onion, six chopped carrots,
and one hunch of celery roughly
chopped. Strain the stock and re-
serve. Debone the chicken and cut
the meat into one- to two-inch pieces.
Add a little of the cooled stock to
the chicken and store in plastic hags
until needed.
Reheat the roux over medium
heat in a large six-quart cast iron
Dutch oven or heavy pot and add
three cups each chopped onion,
green hell pepper and celery, and
half a cup of minced garlic cloves.
Stir constantly with a long-
handled spoon and cook until the
vegetables are limp, about 10 min-
utes. Stir in half a cup of tomato
paste, two cups canned crushed
whole tomatoes, and one-and-a-half
gallons of chicken stock. (Crush the
whole tomatoes in a food processor
or blender.) Simmer for 45 minutes
with the following seasonings:
1 T. minced thyme leaves
I T. minced basil
1 T. black pepper
1 T. cayenne pepper
1 T. salt
1 T. Kitchen Bouquet
At this point it can he cooled and
reheated the next day, or, continue
with the recipe.
Add three pounds of cut up,
cooked sausage. I lalf smoked sausage
and half andouille sausage is good.
Add the chicken and simmer 10 min-
utes. Remove half a cup of the liquid
and mix with one tablespoon gumbo
file to make a paste and whisk it into
the gumbo. If you are making a sea-
food gumbo, eliminate the chicken,
use seafood stock, and add shrimp,
oysters, fish, and crawfish tails dur-
ing the last 10 minutes of cooking.
Skim off froth and excess fat or re-
move with paper towels.
I his is a basic gumbo recipe, not
as thin as a Creole gumbo or as thick
as a Cajun gumbo would he. Adjust
the salt, pepper, and seasonings to
taste. Oysters can he salty, so adjust
the seasonings after adding them. I
like my gumbo spicy, so I always add
an extra half a tablespoon of cay-
enne.
Serve the gumbo over hot white
rice with bottles of gumbo file and
hot sauce.
Sharon Schafer is a chef, an art
ist, a potter, a hanjo player, a the-
ater junkie anti more.
j 2003 Citizen of the Year [
i Nomination Form i
Criteria for the award include:
Through this award, the Chamber of Commerce seeks to recognize residents for:
• contributions to the community based on past and current service in several aspects
of the community;
• accumulating a record of giving back to the community in volunteer time without I
I expectation of personal or professional gain. I
I I
| Name of nominee: |
] Name and daytime telephone number of family member of nominee:
Reason for nomination (see criteria, above
sary):
use separate sheet of paper if neces-
Name and telephone number of person submitting nomination:
I Mail to:
I
I
i____
Citizen of the Year
c/o P.O. Box 1117
Port Aransas, Texas 78373
Must be postmarked
NO LATER THAN
Oct. 17, 2003
Our missionaries, Jim and Judy
Redman just returned from Thai-
land to visit us for a few weeks.
Along with them, a very kind lady
named Yuu. It is refreshing to see
old friends and healthy for us as a
church to see and hear of prayers
answered. The mission work is go-
ing well and more than 60 people
have accepted Christ as Savior in the
last year-and-a-half.
It is amazing that you can come
and go half way around the world
and still, people are people and
things are things. Daily life is much
the same and yet, much different for
us as we move across the world.
I remember a time when I was in
downtown Cambridge, England. It
was a hot, humid day and I was
standing on the street corner across
the street from a Pizza Hut. I
thought to myself, “It’s just as hot
here as it is where I come from...and
I’m tired, just like l would be at
homeland l wish l had a Dr Pep-
per."
Just then, l noticed a man pushing
Real change
an “ice" box on wheels, the kind with
the umbrella. I
asked him jf he
had a Dr Pepper
in there, to which
he replied, “No,
but l have Pepsi.”
I said, “I’ll take
one.”
Turns out he
only had one. He
then opened the
door, reached
down inside the
“ice” box and
handed me a
“hot” Pepsi. 1
was a little stunned, but not enough
to put my dollar hack in my pocket.
I guess I wanted to have that Pepsi
in my hand.
I stood there in that hot, humid
air, stared across the street at the
Pizza Hut, and drank that hot Pepsi.
I was thinking that nothing had
changed me on the inside from what
I was before 1 took these great trips.
I was still the same guy, in a differ-
Pastor’s pen
Phil Green,
Firm Baptist
Church
ent place. I was a little bored, and a
lot tired. And for some reason, I
still remember it like it happened
last week.
What I’m saying here, is that (iod
created people that live all over tlie
world. They are much the same.
They love, laugh and hurt. 1 very
one of them needs Jesus. Every one
of them...including you and me. The
only change that can really make a
difference in who we are is on the
inside. I know someone that can
change you...for real...for good. Jesus,
You might notice that I keep pm
ting this verse in my column. I think
it’s a great verse, and I hope you get it.
“I came that they might hare life,
and have it abundantly." John
10:10
-•> , 'i l* > ^
90 and counting
* i
Courtesy photo
Lorin Doolen of Port Aransas celebrated his 90,h birthday
recently at two parties. He started coming to Port Aransas in
the 1970s and eventually moved here with his late wife, Mary.
The parties were given by his four children, Louie Doolen of
Grand Junction, Colo.; Sara (Greg) Bormoth of Bellingham,
Wash.; Donna (Jerry) Wittwer of Mancos, Colo.; and David
(Denise) Doolen of New Castle, Colo.
Deaths and cj
FUNERALS
Steen
Laura Frances Loftin Steen, $8, '■<
of Port Aransas died Friday, Sept, p
19, 2003.
She was born Sept. 8, 1915, in ,«"i'
Graham, the oldest daughter of
Ruben and Marion Elizabeth Loft in.
A 1933 graduate of Henrietta
High School, she married William .
Russell Steen in 1935. They made
their home in Dallas where her hus-
band joined the Dallas Police Depart-
ment. He died in 1962.
Before her retirement, Steen
worked for many years at Parkland
Memorial Hospital in Dallas.
She moved to Port Aransas in
1944 to be closer to her daughter, >;
Kathy Acosta. Steen enjoyed placing
Bingo and watching television, par-
ticularly her favorite games shows, ./
golf tournaments and the Dallas .1!
Cowboys.
She was preceded in death by t wo
brothers, Dean and Curly, and a sis-
ter, Rudy.
In addition to her daughter, Kathy
(John) Acosta, Steen is survived by '
two sons, Allen R. Steen of Dal! ^
and Michael L. (Sandy) Steen of
Plano; a sister, Lois Brown of ■
Henrietta; eight grandchildren,
Pamela, Bill, Linda, Lisa, Lara, Chad, 1
Chris and Erin; five great-grandchil
dren, Kristen, Kersten, Hunter, Kelly
and Hannah; a brother-in-law, Earl
A. Tyson of Austin; a nephew and
numerous nieces.
Funeral service was held Monday
at Restland Memorial Park in Dal
las.
M * - <*-«•
CtfURCtf ‘Dl'RiECT’O'RY
11TH STREET CHRISTIAN CHURCH FAITH LUTHERAN CHURCH
John Pritchett, Minister
Sunday School: 10 a.m.
Worship: 11 a.m.
11th & Nelson A
Aransas Pass..758-5818
CHURCH OF CHRIST
James Brewster, Minister
Sunday Bible Class 9 a.m.
Worship 10 a.m. & 6 p.m.
Wednesday Class 7 p.m,
205 Brundrett
749-5498....749-4942
CHURCH OF JESUS CHRIST OF
LATTER DAY SAiNTS
Al Speight, President
Sacrament Meetiny. 10a.rn.-i LiOa.m.
Sunday School: 11:20 a.m.- 12:10p.m.
Auxiliary Meeting: 12:20 a.m.- 1 p.m.
600 Marriot Dr......Portland 643-5717
COMMUNITY PRESBYTERIAN
Richard Safford, Pastor
Sunday Worship: 11:00 a.m.
Church School 9:30 a.m. Sun.
Bible Study 4:00 p.m. Wed.
113 S. Alister................749-5319
James Sturgis, Pastor
938 W Lott Ave., Aransas Pass
361-758-3145
Sunday School: 9:15 a.m.
Morning Worship: 8:00 a.m.
FIRST BAPTIST CHURCH
Rev. Phil Green, Pastor
Sunday School/
Bible Study - all ages
9:45 a.m.
Worship: 10:50 a.m.
Evening Worship: T.B.A.
Wed. Prayer Service: 7 p.m.
200 N. Station.............749-6479
FIRST CHRISTIAN CHURCH
(Disciples ot Christ)
Rev. Jim Tingle, Pastor
Sunday School: 9:45 a.m.
Worship: 11 a.m.
337 W. Nelson & Rife 758-3530
Aransas Pass
HEARTLAND CHRISTIAN
FELLOWSHIP
Nondenominational
Mike Brister, Pastor
Sunday: 10:00 a.m.
Wednesday Bible Study - 7 p.m.
1801 S. 11th...749-5772
ISLAND IN THE SON
UNITED METHODIST
Steve Clinton, Pastor
Saturday Service: 6:30 p.m.
Sunday Service: 8:45 & 10 a.m.
Sunday School at 9:50 a.m
12 miles so. of Port Aransas on
Hwy 361.........361-438-2337
ST. JOSEPH CATHOLIC CHURCH
Msgr. Rory Deane, Pastor
Mass Weekdays: 8 a.m.
Sunday Mass: 9 & 11 a.m.
Saturday Mass: 5 p.m.
Holy Days 8 a.m. & 6 p.m.
Confession: 4 p.m.
100 N. Station.............749-5825
TRINITY-BY-THE-SEA
EPISCOPAL CHURCH
Rev. Al Leveridge, Vicar
Youth Sunday School: 9:45 a.m.
Sunday Eucharist: 10 a.m.
Wed. Eucharist: 9:30 a.m.
Wed. Bible Study:
10:15 a.m.
433 Trojan.................... 749-6449
\
h;
Jfdllbu
MOTEL AND CABANAS
Air Conditioning»Heat
Cable Color TV»L aundromat
Ave I at Park Rd53 (361) 749-5531
Sea .J»tv Vtffaye Condominiums
Daily-Weekly-Monthly Rentals
1129 S. 11th St. Jessica Torres
Pt Aransas, TX General Mgr.
361-749-6281
Tropic Island
Apartments & Motel
749-6128
418 Alister
Attend
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D. Nichols Insurance
mAgency, Inc.
J) 361-749-7871 or
800-898-4046
Souvenir City
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749-6424
Mora Marine Service
749-5419
150 W. Cotter
Seafood And
Worfcy
710 Alister 749-5666
Advertise in the
749-5131
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Judson, Mary. Port Aransas South Jetty (Port Aransas, Tex.), Vol. 33, No. 39, Ed. 1 Thursday, September 25, 2003, newspaper, September 25, 2003; Port Aransas, Texas. (https://texashistory.unt.edu/ark:/67531/metapth663055/m1/4/: accessed April 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Ellis Memorial Library.