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My personal taste has me sprinkling file over the top of my gumbo...not cooking with it.
The sassafras (file) does it's work as the Gumbo cools, so add after cooking. 1/2 tsp per quart should be sufficient to thicken and flavor gumbo or soup.
Wiki User
∙ 14y ago
Wiki User
∙ 9y agoIt thickens it.
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What thickens gumbo?
file and rue thickens gumbo
An alternative flavor for file powder?
Okra is what file powder substitutes.
What are the most popular variations of seafood gumbo?
The most popular varieties of seafood gumbo are Cajun Seafood Gumbo, Chicken and Sausage Gumbo, Shrimp & Crab Gumbo, Mardi Gras Gumbo and Creole Gumbo.
What can you use in the place of gumbo file?
there is no substitution. If you are using it fir its thickening properties, try a roux, cornstarch or arrowroot
When was Gumbo Pants created?
Gumbo Pants was created in 2006.
When was Gumbo Roots created?
Gumbo Roots was created in 1995.
What time was gumbo made?
The first references to gumbo were in 1803
How do you say gumbo in French?
Gombo is the French spelling for "gumbo".
When was Gumbo Millennium created?
Gumbo Millennium was created in 1990.
How do you get rid of bitter taste in gumbo?
Gumbo can be bitter if you burn the roux. Gumbo should be slow cooked all day to allow the spices and vegetable flavors to meld. The juice may taste bitter at first but will improve over time and after you add you main ingredients, i.e., seafood or chicken and sausage, etc. Do not add file' to the pot. Add it after it is served. A little bit goes a long way. Too much file' will make the gumbo groppy.
Does the best gumbo come from lousisana?
Louisiana is most likely where gumbo originated, but you can find excellent gumbo outside of Louisiana. I live in Houston, and there's some great gumbo here. Check out www.wantsumeauxgumbeaux.com.
When do you add the file powder to gumbo?
file powder is usually added at the last minute before serving or left to be added separately by person in their bowl.... if file powder is added to early into your gumbo it may become "stringy" and lets say separate in a way.... extra tip when adding roux to stock make sure one of them is warm while the other is in room temp and mix lil by lil..... so it wont clump...... chefboimanny
