Gumbo filé
Filé powder, also known as gumbo filé, is an herbal powder made from the dried and ground leaves of the sassafras tree (Sassafras albidum), native to eastern North America.
Filé was first used by the Choctaw Indians as spicy seasoning that also acted as a thickening agent (rather than other traditional methods roux as a thickener). Popular in New Orleans, and Creole cooking, Gumbo File uses this herbal powder to thicken the gumbo.
Tip: Don't add file' to the gumbo during cooking or else it will make the gumbo thick and stringy. You can add a pinch to the pot at the very end of cooking to thicken the gumbo - but don't add too much or or add it too early while the gumbo is still boiling. Gumbos are cooked when the weather gets cold.
Filé powder, also known as gumbo filé, is an herbal powder made from the dried and ground leaves of the sassafras tree (Sassafras albidum), native to eastern North America.
Filé was first used by the Choctaw Indians as spicy seasoning that also acted as a thickening agent (rather than other traditional methods roux as a thickener). Popular in New Orleans, and Creole cooking, Gumbo File uses this herbal powder to thicken the gumbo.
Tip: Don't add file' to the gumbo during cooking or else it will make the gumbo thick and stringy. You can add a pinch to the pot at the very end of cooking to thicken the gumbo - but don't add too much or or add it too early while the gumbo is still boiling. Gumbos are cooked when the weather gets cold.
Filé powder, also known as gumbo filé, is an herbal powder made from the dried and ground leaves of the sassafras tree (Sassafras albidum), native to eastern North America.
Filé was first used by the Choctaw Indians as spicy seasoning that also acted as a thickening agent (rather than other traditional methods roux as a thickener). Popular in New Orleans, and Creole cooking, Gumbo File uses this herbal powder to thicken the gumbo.
Tip: Don't add file' to the gumbo during cooking or else it will make the gumbo thick and stringy. You can add a pinch to the pot at the very end of cooking to thicken the gumbo - but don't add too much or or add it too early while the gumbo is still boiling. Gumbos are cooked when the weather gets cold.
