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Filé powder is used in Louisiana Creole cuisine in the making of some types of gumbo, a thick Creole soup or stew often served over rice. [1] Several different varieties exist. In New Orleans, what is known as Creole gumbo generally varies from house to house though still retaining its Native American origins.
Gumbo is usually identified by its dark roux, [12] cooked until it is a color "a few shades from burning". [16] The roux is used with okra or filé powder. [12] Seafood is popular in gumbo the closer to the coast the people are, but the southwestern areas of Louisiana often use fowl, such as chicken or duck, and sausage.
Gumbo is another staple in Louisiana Creole cuisine, known for its hearty and complex flavors. The dish starts with a roux similar to étouffée, but it can vary in color from blonde to dark brown ...
Sassafras albidum is used primarily in the United States as the key ingredient in home brewed root beer and as a thickener and flavouring in traditional Louisiana Creole gumbo. [23] Filé powder, also called gumbo filé, for its use in making gumbo, is a spicy herb made from the dried and ground leaves of the sassafras tree.
If you can find it, gumbo file, a spice powder made from North American sassafras tree leaves, is also a good ingredient to have on hand. The biggest hurdle to making gumbo is the roux, which can ...
Filé powder, gumbo filé (Sassafras albidum) Fingerroot, temu kuntji, krachai, k'cheay, galangal (Boesenbergia rotunda) (Java, Thailand, Cambodia) Fish mint, leaf; giấp cá (Houttuynia cordata) Fish mint, rhizome; zhé ěrgēn (Houttuynia cordata) (Guizhou, Sichuan, Yunnan, and Guangxi provinces of China)