A little Louisiana tradition in every spoonful! Filé powder (pronounced “fee-lay”) is made from finely ground sassafras leaves and brings an earthy, lightly herbal flavor to Creole and Cajun cooking. Best known for its role in gumbo, it adds both seasoning and thickening power.
Give your gumbo its finishing touch, add some body to a brothy stew, or bring a little bayou personality to your bowl. The trick is timing: stir filé in after removing the pot from the heat, or sprinkle it into individual servings. Start with a little, and avoid boiling after adding it—filé can turn stringy when boiled.
Ingredients: Sassafras leaves.
Quick Shrimp & Okra Gumbo
Sauté ½ cup each diced onion, bell pepper, and celery in 2 tablespoons oil until softened. Add 2 cups broth, one 14.5-ounce can diced tomatoes, 1 cup sliced okra, and 1 teaspoon Cajun seasoning. Simmer for 15 minutes. Add ½ pound peeled shrimp and cook until opaque throughout, about 3–5 minutes. Remove from heat and stir in ½ teaspoon filé powder. Serve over cooked rice.
Smoky White Bean & Sausage Stew
Brown 8 ounces sliced fully cooked smoked sausage in a saucepan. Add one drained 15-ounce can white beans, 1½ cups chicken broth, ½ teaspoon garlic powder, and ½ teaspoon smoked paprika. Simmer for 10–15 minutes. Remove from heat and stir in ½ teaspoon filé powder. Taste for salt and serve with crusty bread.