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A filé gumbo is thickened with sassafras leaves after the stew has finished cooking, a practice borrowed from the Choctaw Indians.
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filé and gumbo
* Sassafras leaves ( dried & ground into the spice known as filé for gumbo )
Noted by the popular Hank Williams ' Jambalaya song, three of the primary dishes in Acadiana are " Jambalaya and-a crawfish pie and filé gumbo.
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.
The Creoles of Cane River make a gumbo focused much more on filé.
If added during the boiling process, filé makes the gumbo too ropey ; when added at the end, the gumbo gains a slightly stringy texture.
Filé powder, also called gumbo filé, is a spicy herb made from the dried and ground leaves of the sassafras tree ( Sassafras albidum ), native to eastern North America.
Choctaw Indians of the American South ( Florida, Mississippi, Alabama, Louisiana ) were the first to use dried, ground sassafras leaves as a seasoning, what is now called filé, or gumbo filé, used in Creole cooking.
Referenced within the song are such Cajun dishes as jambalaya, crawfish pie, and filé gumbo.
filé and is
Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder ( dried and ground sassafras leaves ), or roux, the French base made of flour and fat.
If desired, filé powder is added after the pot is removed from heat.
Traditionally, okra and filé powder are not used in the same dish, although this rule is sometimes broken.
Ground sassafras leaf, known as filé, is generally not added to the gravy until after the vegetables and meats or seafood have finished cooking and have been removed from the heat source.
The roux is used with okra or filé powder.
When desired, filé powder is added last.
Unlike sassafras roots and bark, the tree's leaves, from which filé is produced, do not contain a detectable amount of safrole.
filé and with
Some loan-words, mainly from French, are also written with the acute accent, like filé and kafé.
Gumbo z ' herbes, served with filé powder and hot sauce
filé and sassafras
In the language of the native Choctaw people, filé, or ground sassafras leaves, was called kombo.
The relationship between safrole and sassafras may be the origin of the widely-reported belief that filé powder has a questionable effect on human health.
filé and leaves
Sassafras albidum | Sassafras leaves, source of filé powder
filé and after
The dish was likely named after one of its two main ingredients, okra or filé.
filé and from
The dish likely derived its name from either the Bantu word for okra ( ki ngombo ) or the Choctaw word for filé ( kombo ).
Gumbo sauce or gravy derives from three primary thickeners: okra, filé powder, and roux.
The use of corn and filé powder may imply the dish was derived from native cuisine.
filé and Choctaw
Langlois introduced ingredients common in Choctaw cuisine – rice, shrimp, crawfish, and filé powder.
filé and .
" Oyster Gumbo Soup " used a filé base, while " Ochra Gumbo " and " Chicken Gumbo " used okra as a base.
gumbo and is
However, unlike the French, it is made with oil or bacon fat and more lately olive oil, and not butter, and it is used as a thickening agent, especially in gumbo and étouffée.
The scent is so strong and recognizable that others are able to tell if one is making a roux, and often infer that one is making a gumbo.
* Light roux: The secret to making a good gumbo is pairing the roux with the protein.
A dark roux, with its strong ( dense ) nutty flavor will completely overpower a simple seafood gumbo, but is the perfect complement to a gumbo using chicken, sausage, crawfish or alligator.
Okra, which can be one of the principal ingredient gumbo recipes, is used as a thickening agent and for its distinct vegetable flavor.
The backbone of a gumbo is roux of which there are two variations: acadian, a golden brown roux, and creole, a dark roux, which is made of flour, toasted until well-browned, and fat or oil.
The classic gumbo is made with chicken and the Cajun sausage called andouille, pronounced
The gumbo is the centerpiece of the community supper the same night, where the Mardi Gras riders sing the Chanson de Mardi Gras, an old song in Cajun French sung for generations, then take off their masks and reveal, ostensibly for the first time that day, the identity of each rider.
Called the " Painted Desert " or " Colored Hills " by locals, the Cloverly formation is finely granuled sandstone, clay and " gumbo ".
That same year, his company, SFGL Foods, launched a gumbo brand called " Smokey Robinson's The Soul is in the Bowl Gumbo ", which was produced after the release of Robinson's gospel album, " Food for the Spirit ".
In New Orleans, what is known as Creole gumbo generally contains shellfish, tomatoes, and a thickener.
A third, lesser-known variety, the meatless gumbo z ' herbes, is essentially a gumbo of slow-cooked greens sometimes thickened with roux, with rice served on the side.
) The length of cooking time determines the final flavor and texture, since the longer the roux is cooked before being added to the gumbo, the darker it becomes and the less thickening power it retains.
Cajun gumbo is usually identified by its dark roux, cooked until it is a color " a few shades from burning ".
Seafood is popular in Cajun gumbo, but the southwestern areas of Louisiana often use fowl, such as chicken or duck, and sausage.
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