Currently browsing Gumbo

When Big Bend SHRM’s Communication Chair, Rebecca Devivo suggested the name HR Gumbo for the Chapter blog, I immediately became caught up in the imagery of a large black cauldron over a hot fire…. As someone who comes from a family of cooks, the concept of a recipe that involved Human Resources, subject matter experts, fresh ingredients and pinches of commentary told me this had potential….

I love to cook!  Sometimes, it is a rushed necessity, but cooking is more often a creative outlet that feeds both body and spirit.  For special occasions, I plan the meal beginning with a visit to the local grocery store. More often, I open the pantry and refrigerator and look at what I can create from the ingredients I have on hand.

As we look at our places of work, how many of us have the ingredients for HR Gumbo? I know we all have at least one “Subject Matter Expert”. Each of us brings our unique experiences and knowledge to jobs.  “Heat” is a constant that comes with the job.     “Fresh ideas” are readily available from many sources: networking with peers; professional development opportunities such as the HR Tallahassee Conference, the HR Florida State Conference & Expo or even the SHRM National Conference, and HR magazines, journals, and on-line resources.  Unfortunately, there are times when we get so caught up just trying to get through the week that we forget the resources available to assist us.   The feedback received from customers, employees, and management offers HR daily “Commentary” and opportunities to respond. 

So what could be missing?  How often have you read or heard someone in the past few months comment that we’re losing the “Human” in Human Resources?  That is the one ingredient that sets our gumbo apart from all the others. The “Human” ingredient is concern for others.  It is the passion for making a difference in people’s lives. It is our calling to make the world a better place. It is why we work in Human Resources.

As Human Resource professionals, we walk a fine line representing both our businesses and our employees; but in these difficult times the human face of our endeavors becomes even more important.  Yes, there may be layoffs, but we can deliver bad news with care and compassion and explain how to file for Unemployment Compensation and COBRA. Yes, there will always be performance issues, but we can discipline and still respect the employee.  Yes, budgets may be too tight for salary increases, but we can teach management to reward employees in other ways.  It is our job to build morale. It is our job to encourage employee creativity and growth. We might not be able to alleviate the circumstances creating job fears among employees, but we can almost always reduce the apprehension and other negative effects.

Look at your office.  Assemble your ingredients and make a big pot of HR Gumbo this summer! With all the right ingredients, the end result will feed both the body and spirit of your organization. 

Have you ever received a gimmick or trash trinket aimed at motivating you to perform some random behavior and thought, “Yeah…that’s a pretty clever idea”? The expert level of ingenuity is only reinforced when you find yourself telling your break-room lunch partner about the knickknack and repeating the accompanied slogan…marketing at its peak.

This happened to me recently with a topic that is as serious as an undertaker – health and safety. It is not only a very sober issue, but tends to be dry and directive, “Do this! Don’t do that!” The consequences of not following a safety program can be tragic. Perhaps this is why the trinket struck me as clever. June is National Safety Month and I have been reminded of our Zero Accidents safety goal with a Zero candy bar in my work mailbox! I had never tasted a Zero bar before and now, in addition to being introduced to the scrumptious world of white fudge over caramel and nut nougat, I’ve been programmed that if I am safe I will receive sugar deliciousness in return. Extrinsic motivation works wonders, as do Behavior-Based Safety Programs.

A concept rings true here that one person’s trash trinket is another person’s thorn in the side. I no sooner read the magic words “white fudge” when it was robustly brought to my attention that this gimmick cost the company money. In a big company, it might cost a pretty penny and we all know current budgets are waif-like slim. But, this motivational reminder is an investment…a marketing ploy that is part of a bigger, proven program aimed at shaping behavior. Safety education and motivation must be continuous. In the words of Zig Ziglar, “People often say that motivation doesn’t last. Well, neither does bathing – that’s why we recommend it daily.” Even when significantly cutting back costs, a company still has the right to do fun things when these things have an important purpose and make business sense.

Another thorn pricking some skin is the idea of using a food that is void of nutritional value as a reward. Yes, obesity and diabetes are rampant in our world and Weight Watchers at Work is the newest daytime sorority, but that debate will be saved for another post. I don’t know if we should insist on skinny-focused motivation or if vending machines should be outlawed, but I do know that even in these tight-walleted tumultuous times, we should continue with our motivational programs where they make sense and have a chance at making an impact.

To help counteract the sugar rush of the Zero, here is my favorite ‘skinny’ Gumbo recipe:

Skinny Chicken & Shrimp Gumbo

• 2 whole chicken breasts (can use rotisserie chicken if in a time crunch)
• 1/2 pound shrimp, boiled, peeled and deveined (I cut the tails off so they are easier to eat.  Can also use small, cooked frozen shrimp)
• 2 tbsp olive oil
• 1 stalk of celery, diced
• 1 bag of frozen gumbo vegetables (okra, corn, tomatoes, onions, found in frozen foods)
• 1 pint of mushrooms, diced (canned works too)
• 3 cloves minced garlic, diced
• ½ small onion, diced
• 48 oz cups chicken stock
• 1 sm 6 oz can tomato paste
• 1 14 oz can diced tomatoes
• 2 bay leaves
• 1 tbsp hot sauce such as Crystal or Louisiana (If you have Tabasco add ½ tbsp)
• 2 splashes Worcestershire sauce
• 1 tsp Old Bay seasoning
• Salt and pepper
• 2tbsp cornstarch, dissolved in a tsp of cold water (optional, for thickening)

Season raw chicken breasts with generous amounts of salt and black pepper.  In a large stock pot, heat olive oil on medium high (do not allow oil to smoke). Sauté chicken on med/high until no longer pink; remove chicken from pot, set aside and allow to cool, then dice.  In same pot with remaining oil, turn heat down to medium and add the diced onion, mushrooms and garlic and cook for 2-3 minutes.  Add shrimp, chicken stock, bay leaves, frozen vegetables, Old Bay seasoning, and Worcestershire. Bring to a boil and cook for 5 minutes.   Add diced chicken, tomatoes and tomato paste.  Place on medium high and cook until hungry (or at least 15 minutes)…the longer the better. Add salt/pepper to taste.  If needed, dissolve cornstarch in water and add to pot to thicken.  You can eat as is or over rice.  Makes about 7 servings.

My family LOVES gumbo, especially after I moved to Florida and found and claimed a top secret family recipe.  This recipe is phenomenal and MUST be served with some jalepeno corn bread and a nice cold beverage.  I hope you enjoy this recipe for Creole Chicken Gumbo.

STOCK

• 3 ½ – 4 pounds chicken pieces
• 3 – quarts water
• 2 – outer ribs celery, with leaves
• 1 – carrot, cut in thirds
• 1 – medium onion, quartered
• 1 – bay leaf
• 1 – teaspoon salt 

In a pot, place chicken, water, celery, carrot, onion, bay leaf and salt.  Bring to a boil and simmer 25 minutes, skimming top for foam and fat.  Remove meat from bones and preserve.  Return bones to stock and continue to simmer. 

GUMBO

• 1/3 – cup oil
• ½ – cup flour
• 1 – pound okra, washed and cut in ¼ inch pieces
• 1 – cup chopped onion
• ¾ – cup chopped celery
• ½ – cup chopped green pepper
• ½ – cup chopped green onions
• 2 – cloves garlic, pressed
• ¼ – cup chopped fresh parsley
• 1 – bay leaf
• ¾ – teaspoon thyme
• ½ – teaspoon marjoram
• ½ – teaspoon basil
• 1 – 16-ounce can whole tomatoes, with juice
• ½ – pound ham, cubed
• 1 – pound hot smoked sausage, sliced
• 1 – teaspoon Worcestershire sauce
• 4 – cups steamed rice
• Salt to taste
• Black pepper to taste
• Cayenne pepper to taste
• Tabasco to taste

In a large heavy pot, not black iron, heat oil and gradually add flour, stirring constantly until roux is medium brown.  Add okra, onion, celery, and green pepper; cook, stirring until okra is no longer stringy.  Add green onions, garlic, parsley, bay leaf, thyme, marjoram, basil, tomatoes with juice, ham and chicken meat.  Strain stock and slowly stir into gumbo.  Cook sausage, drain well, and add to gumbo.  Simmer 1 ½ hours, stirring occasionally.  Season with Worcestershire sauce, salt, pepper, cayenne and Tabasco.  Serve over rice.