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Old 04-15-2007, 10:07 AM   #11
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Jambalaya Ingredient Question

Hi. I'm new here and just saw your thread. In Louisiana we never use file' in jambalaya. And there are really 2 types of jambalaya. One is a tomato based dish and the other uses beef broth as the base. In my family my husband and I love the tomato dish while my daughter prefers the brown or broth version.
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Old 04-15-2007, 11:23 AM   #12
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Quote:
Originally Posted by jldrod
Hi. I'm new here and just saw your thread. In Louisiana we never use file' in jambalaya. And there are really 2 types of jambalaya. One is a tomato based dish and the other uses beef broth as the base. In my family my husband and I love the tomato dish while my daughter prefers the brown or broth version.
That's what I learned when I lived down there, jldrod. Most of my ex's family lived in the Gonzales area (their last name was Gonzales...think they were from there?), and in Gonzales, they don't use tomatoes in their jambalaya, or gumbo either, for that matter.
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Old 04-15-2007, 02:31 PM   #13
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I don't use file powder in my jambalaya. Your converted rice is long grain, like Uncle Ben's.

I just made jambalaya last night! How did yours come out?
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Old 04-16-2007, 11:51 PM   #14
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I, too, have never run across any authentic Creole or Cajun recipe for jambalaya that uses filé powder (filé powder = filé = gumbo file = gumbo filé = ground sassafras leaves = sassafras leaves = file powder = file = fil powder = fil) especially during the cooking process. It is added in only on serving ... otherwise it can get stringy and funky (if you think you hate boiled okra ....).
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Old 04-17-2007, 03:13 AM   #15
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From the article that I just read it can also be used as a thickener in creole dishes.

Food Facts & Trivia: Gumbo File Powder
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Old 04-17-2007, 08:15 AM   #16
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Uncle Bob--your file may be better if you use very young leaves instead of old ones. Pick them now, before they are fully emerged, dry and grind them.
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Old 04-17-2007, 08:45 AM   #17
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Miss Sparrowgrass....

I had this very discussion with Miss Connie the other day. I (we) agree the harvesting of green leaves would be far superior to dry ones in the fall. I do this just for fun anyway. I much prefer Zaterains File Powder to anything I could produce. I cannot come close to it's fine powdery texture and excellent taste.
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Old 04-17-2007, 04:08 PM   #18
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I have never tried making it (or eating it, for that matter). I just remembered seeing instructions for it somewhere.

Of course, all of the sassafras leaves got frozen off this year, and we are just waiting to see whether things come out of it or not.
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Old 04-17-2007, 04:17 PM   #19
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Knock me over the head with a beignet for recommending file powder in jamabalaya!

Of course it's for gumbo.

Not sure I know the word for "duh" in Cajun.
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Old 04-17-2007, 07:24 PM   #20
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Quote:
Originally Posted by sparrowgrass
I have never tried making it (or eating it, for that matter). I just remembered seeing instructions for it somewhere.

Of course, all of the sassafras leaves got frozen off this year, and we are just waiting to see whether things come out of it or not.
Sassafras trees routinely drop leaves in the fall/winter at my house. They have new leaves coming on strong this spring. Your trees should not be far behind.
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