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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 z'herbes is served with rice on the side. [14] Gumbo is almost always served directly from the pot on the stove, although in wealthier or fancier homes the dish might be transferred to a tureen on the table. [46] Often, gumbo and bread are the sole courses in a meal, [8] although many Cajun families provide a side dish of potato salad. [12]
Coarsely chop all of the greens and add to a very large pot, along with the onion, garlic and scallions. Add 2 quarts of water and bring to a boil.
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. [24] 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.
This chicken and andouille sausage gumbo is perfect for Mardi Gras, or any time you want a flavorful soup. Making gumbo for Mardi Gras? One New Orleans chef says 'slow and low is the way to go.'
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While a distinction between filé gumbo and okra gumbo is still held by some, many people enjoy putting filé in okra gumbo simply as a flavoring. Regardless of which is the dominant thickener, filé is also provided at the table and added to taste. Many claim that gumbo is a Cajun dish, but gumbo was established long before the Acadian arrival.
Gumbo also freezes well for up to 6 months, so try adding this chicken & shrimp gumbo to your meal prep. In this video, learn how to make chicken & shrimp gumbo. Chock-full of shrimp, chicken ...