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Old 11-12-2017, 02:53 PM   #1
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Gumbo. Is File powder worth it?

I have tried it and gone back to cornstarch for a thickener. Now, I know cornstarch doesn't hold up for leftovers, but I try to make just enough gumbo for one meal (for two) so we don't have leftovers.

Anyway, the weather is getting cold around here and perfect for this Cajun comfort food, which everybody should learn how to make.

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Old 11-12-2017, 05:17 PM   #2
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We'll have to ask a southerner. I know it gives gumbo that little “sumthin sumthin”.
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Old 11-12-2017, 06:28 PM   #3
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Not sure why you chose cornstarch. Gumbo is traditionally thickened with a roux. Filé can be cooked into the gumbo or served at the table for a final seasoning.
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Old 11-12-2017, 07:49 PM   #4
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Gotta have file' ...

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Old 11-12-2017, 08:17 PM   #5
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I put file on the table for people to add, if they want. I don't care for it, myself.

Between the roux and the okra, I don't think anything else is needed for thickening.

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Old 11-12-2017, 08:31 PM   #6
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Old 11-12-2017, 11:27 PM   #7
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Kayelle, I favors me a Zydeco version of Jambalaya when I'm eatin' dat gumbo, don't cha' know it.



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Old 11-13-2017, 01:24 AM   #8
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Dat's sum fun there Casey...I could watch that guy on the washboard all day long!!
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Old 11-13-2017, 05:49 AM   #9
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I thicken gumbo with a roux. The color is based upon the gumbo I'm making. Karen isn't a fan of file', so if I use it, it is as a condiment. No okra here either.
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Old 11-13-2017, 07:53 AM   #10
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yes on the File as a condiment - I love it, my wife doesn't. But Okra - not an option - gotta have it!
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