Gumbo File Organic 1.6oz

Gumbo Filé

A Louisiana staple, Gumbo Filé is a flavorful, slightly earthy seasoning made from sassafras leaves and thyme. Traditionally used in Creole and Cajun cooking, it’s the key to thickening and flavoring gumbo, adding a rich, herbal depth to the dish.

Fun Fact!

🌿 Before okra became widely used, Filé powder was the original thickener for gumbo, introduced by the Choctaw Native Americans!

Culinary Uses:

🍛 Gumbo – Stir in at the end of cooking to thicken and enhance flavor.
🌿 Soups & Stews – Adds a warm, slightly smoky herbal note.
🍗 Dry Rubs & Seasoning Blends – Complements Cajun spices for meats and seafood.

New Orleans Style Gumbo

Servings: 10
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients:

• For the Roux:

  • ½ cup vegetable oil
  • ½ cup all-purpose flour

• For the Gumbo:

  • 1 cup chopped celery
  • 1 large green bell pepper, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 pound andouille sausage, sliced
  • 1 pound chicken thighs or breasts, cooked and shredded
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 6 cups chicken broth
  • 2 bay leaves
  • 1 pound raw shrimp, peeled and deveined
  • Cooked white rice, for serving
  • Chopped green onions and fresh parsley, for garnish

Instructions:

1. Make the Roux: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly to prevent lumps. Continue to cook, stirring constantly, until the roux reaches a dark brown color, similar to chocolate, which may take about 30-45 minutes. Be patient and attentive to avoid burning.

2. Add Vegetables: Once the roux is ready, add the chopped celery, bell pepper, onion, and minced garlic to the pot. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.

3. Cook Sausage: In a separate skillet over medium heat, brown the sliced andouille sausage on both sides. Once browned, add the sausage to the pot with the vegetables and roux.

4. Combine Ingredients: Stir in the shredded chicken, salt, dried thyme, dried basil, black pepper, and cayenne pepper. Mix well to combine all ingredients.

5. Add Broth and Simmer: Pour in the chicken broth and add the bay leaves. Stir well, bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 45 minutes, stirring occasionally.

6. Add Shrimp: Add the peeled and deveined shrimp to the pot and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.

7. Serve: Remove the bay leaves and discard them. Taste the gumbo and adjust seasoning as needed. Serve the gumbo hot over cooked white rice, garnished with chopped green onions and fresh parsley.

Ingredients:

Sassafras Leaf, Thyme Leaf

📦 Store in a cool, dry place.