The Best of New Orleans Cookbook: 50 Classic Cajun and Creole Recipes from the Big Easy by Ryan Boudreaux

Author:Ryan Boudreaux
Language: eng
Format: azw3, epub, mobi, pdf
Publisher: Rockridge Press
Published: 2020-02-17T23:00:00+00:00

LAGNIAPPE

Filé powder, also known as gumbo filé, is made from the ground leaves of the wild sassafras tree. Its culinary origins trace back to the Choctaw people; today, it is added to soups, stews, and gumbos as a flavor enhancer and thickener. Because it is such a fine powder, it cannot be sprinkled straight into your gumbo, or it will clump up. To properly mix it in, get a small bowl of cool water and add the filé—1 or 2 tablespoons, or more if you like stronger flavoring or a thicker gumbo. Use a fork or whisk to blend the filé powder into the water to create a thick slurry. Be sure to break up all the lumps to get an even consistency. Then, pour the slurry into your gumbo and stir well. Filé powder makes a great thickener for people with celiac disease, too.

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