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You are here: Home / Herbs / Filé

Filé

This page first published: Dec 29, 2003 · Updated: Jun 14, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
Filé is dried, ground Sassafras leaves.

It is used as a thickening agent that adds flavour at the same time.

Filé is used in Cajun cooking, in particular in making gumbo. That being said, it’s important to note that there are roughly two main types of gumbo: one which uses okra, and the other which includes Filé. Some Cajuns would never consider using both okra and Filé in the same gumbo recipe, as both are thickeners.

Cooking Tips

Filé needs to be added after cooking, but while the dish is still hot. If cooked too long, it will become stringy. Often, it’s left up to the individual to sprinkle it over his/her own rice or gumbo at the table.

History Notes

Europeans learned how to make and use Filé from the Indians.

Language Notes

Pronounced fee-lay.

 

Tagged With: American Food, New Orleans Food, Thickeners

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