Gumbo

[SpringJim]

Re: Gumbo

I snipped this from the site:

Remember the words to that old song "Jambalaya, crawfish pie, file' gumbo"? What it refers to is this File' (Pronounced Fee-Lay). File' powder, made from the dried leaves of sassafras trees that grow wild along the coast of the Gulf Of Mexico, was discovered and used by the Choctaw Indians long before the Acadians (Cajun's) reached Louisiana. When used in a gumbo, it imparts a delicate flavor somewhat similar to that of thyme, and a spoonful or so thickens stock into the kind of rich gravy that a genuine gumbo must have. But the cook must be careful: file' powder will become stringy if it is allowed to boil (the word file' may have come from the French word for "thread") and should be added only at the last possible minute.
It's a sin to eat gumbo without file'

[CajunKnight]

Re: Gumbo

OK a simple search and here you go... A cajun supermarket online lol.

Pure Cajun Products - New Orleans, Louisiana - File'

[CajunKnight]

Re: Gumbo

Gumbo file powder is a necessity for cooking authentic Cajun cuisine. Quite simply, gumbo file powder is the powdered leaves of the sassafras tree. When ground, they smell somewhat like eucalyptus or juicy fruit gum. Also has a flavor similar to root beer.

Long before the use of file powder for Creole and Cajun cooking, American Indians pounded sassafras leaves into a powder and added them to soups and stews. In addition to contributing an unusual flavor, the powder also acts as a thickener when added to liquid.



I use both because I like the taste. If you add enough okra to thicken then you have too strong and okra taste. If you do not use the file powder then you have soup. It can be ordered online. It is kept in the spice isle in the grocery store. Its a southern thing so online ordering is best way to go.

[SpringJim]

Re: Gumbo

SJim, It's the powdered leaves of the sassafras tree and considered indispensible in Cajun cooking............

Okay, where do I find it...in the spices section? Any other names?

.....learning something new every day!

[DrakeRemoray]

Re: Gumbo

Hey Cajun, That sounds excellent. I have never made gumbo, but I love to eat it.

I had always heard that you use EITHER okra or file? Not true I guess...

Drake

[Inishta]

Re: Gumbo

what is gumbo file? That's a new one on me....

SJim, It's the powdered leaves of the sassafras tree and considered indispensible in Cajun cooking............

[SpringJim]

Re: Gumbo

Amounts? What are amounts?

This is definitely not a cook by weight dish. :-)

James

We used to buy gumbo in a big styrofoam cup when I was in Louisiana, good stuff!

....I recall that this was often a community dish and people would just bring whatever they had to contribute so every one would be different....my kind of cooking

the kitchen sink chef!

[SpringJim]

Re: Gumbo

1 TBSP gumbo file (if you cant find it then leave it out but it really makes great gumbo)

what is gumbo file? That's a new one on me....

[CajunKnight]

Re: Gumbo

the secret is you, its gumbo you start with the basics and make it what you want.

Amounts on the spices. I had it set for a 4x batch before. That would hurt some of the more sensitive tongues and throats out there. Real quick tip on cajun cooking... its about taste not heat and if its blackened its not cajun.

[james]

Re: Gumbo

Amounts? What are amounts?

This is definitely not a cook by weight dish. :-)

James

[SpringJim]

Re: Gumbo

Okay, what about those secret ingredients!

[CajunKnight]

Re: Gumbo

James I had to go back and make a couple of changes. I had the amounts wrong before.

[james]

Re: Gumbo

That's it!

James

[CajunKnight]

3 TBSP flour
1 TBSP cooking oil
3 cups diced onions
3 bell peppers diced (take seeds out)
1-3 chile peppers diced (take seeds out)(to reduce heat and keep chile flavor remove white ribs inside)
3 cups diced celery
3 cups chopped okra
1/2 pound boneless skinless chicken cubed
1/2 pound smoke sausage sliced 1/4 " thick

I never use both crab and shrimp together, the taste actually conflict in a good gumbo. I prefer chicken and sausage only.
1 cups cooked shrimp (optional)
1 cups cooked lump crab meat (optional)

8 cups water or stock (Chicken broth, shrimp stock)
1 1/4 tsp paprika
1 tsp salt (or to taste)
1/4 tsp garlic powder
1/4 tsp black pepper
1/4 tsp Chinese red pepper or cayenne
1 TBSP gumbo file (if you cant find it then leave it out but it really makes great gumbo)

In a large cast iron pot make roux with flour and oil. Add onions, peppers and celery (this is called a trinity) let sweat down a bit, add small amount of water if trinity starts to stick. Add chicken and chillies. Allow to cook for about 2 minutes.
Add all remaining ingredients EXCEPT rice shrimp and crab.
Simmer over low heat for at least one hour.
Add shrimp and crab if using and simmer 5 minutes more

Serve over cooked rice. You can sprinkle some gumbo file on rice before adding gumbo.


As for WFO seems like similar to creole would work here also

http://www.fornobravo.com/forum/f25/shrimp-creole-didn-t-cook-last-4062.html