From Chef Paul Prudhommes Louisiana Kitchen
Makes 4 main-side or 8 appetizer servings
You can substitute pieces of fish for any or all of the seafood in this recipe. Be sure to use margarine instead of butter, because margarine is oilier and seems to conduct more heat. The extra heat, plus the additional oil, develops the gumbo filé to a more desirable taste, texture and color. Upon reaching a temperature above 140º, however, the oil separates out and rises to the surface. Some people prefer to skim the oil off before serving.
If the gumbo is made in advance, do not add the seafood. When ready to serve, bring the gumbo to a rapid boil, lower the heat to a simmer and add the seafood. Immediately cover the pot, turn off the heat, and let the pot stand covered 6 to 10 minutes.
For the rest of the recipe go here to Chef Paul's Website
What is File powder?
This is a tree that origintated in Louisiana. The root is what they use to make Root Beer, before artificial flavors were developed. The leaves are used to make File Gumbo or File Powder.
It is generally added to the finished gumbo to help thicken it. Too much cooking will make it stringy.
Cajun Vs. Creole
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This page was updated March 22, 2006