For those who want to know how I do something, often I’ve blogged about it already and over on the right sidebar, there’s a search box. You can type in whatever you’re looking for and if you don’t find it there, feel free to ask me. For those wanting to know more about making gumbo, several years ago, I did two blog posts on making gumbo and you can read those here: Part 1 and Part 2. And here’s a whole post about gumbo.
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Dang that look like a lot of file! (Thanks for linking to the old posts.)
It’s a matter of personal preference. I love file when it’s fresh ground. Vince uses about a teaspoon per bowl. Chad and I use it by the tablespoons. No right or wrong — just whatever you like.
Thanks Judy. It sure looks scrummy. When it cools down a bit here I might just have a go. It looks like great winter weekend food.
Thank you, Judy…maybe you will have a daughter in law soon? It was so sweet of you to teach/watch her cook!
Judy, I made your Gumbo recipe last night and it was delicious! We didn’t have any file unfortunately or I’m sure it would have been amazing. I was very nervous about getting the roux dark enough without burning it and so I didn’t take it quite as dark as yours. Next time I’ll take it a little darker.