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Old 02-13-2013, 02:09 PM   #11
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+1 to the gumbo file. I don't use okra, and the file helps to thicken and add a nice signature flavor. No more than a tbsp, but really depends on your taste. Okra is gross!

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Old 02-13-2013, 02:12 PM   #12
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Originally Posted by MidTNJasonF View Post
Never been an okra fan so I just make a file' gumbo when I get the chance. I like to use an andouille sausage instead of Italian. I also prefer a butter based roux cooked to just past peanut butter stage to develop a little flavor.
Yep! The key is andouille sausage and a roux!

I love gumbo and jumbalaya, and make them while I'm in Texas as it's super easy to find the ingredients (including okra). My neighbor makes deep-fried okra to go with the deep-fried oysters. It's good!
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Old 02-13-2013, 02:13 PM   #13
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I'll happily send you my okra mead to thicken your next pot of gumbo.

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Old 02-13-2013, 03:33 PM   #14
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If I remember correctly you can boil the okra first to remove the majority of the slime then add to the gumbo.

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Old 02-13-2013, 03:55 PM   #15
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My first thought was why are they using Italian saugsage in a Gumbo?? But that is probably where the licorice flavor is coming from, though I've never tasted it in anything else I've made with that sausage.

I was going to pick up some of that andouille but our little store doesn't have it. I had planned on making a roux next time.

When I thawed the frozen okra in a bit of lukewarm water, and drained it off, the water was a bit slimy. I knew I was in for it.

I'm going to pass on the mead, Creamy, but you know, it might not be bad as a deglaze.

I have no idea what a file is (Except the files on computers and files in my garage...) but I'ma look that up.

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Old 02-13-2013, 04:11 PM   #16
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gumbo file is sassafras plant ground into a powder. Used in various creole dishes. If you can't find andouille try to find a smoked sausage. Usually the independent butchers will have some type of fresh smoked sausage on hand.

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Old 02-13-2013, 04:13 PM   #17
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most of the grocery stores these days carry gumbo file in the spices section.

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Old 02-13-2013, 04:17 PM   #18
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If Im not mistaken file is a ground powder from the sassafrass tree root. McCormick and the like put out a jar of it... I doubt youll have a problem finding it in a bigger grocery store.

Edit: Sorry for the crosspost.

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Old 02-13-2013, 04:21 PM   #19
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HOW MUCH OKRA???

Mine thickens a little but is never slimey. I LOVE okra in gumbo.

"Stir til brown"?

Roux is an artform.

Gumbo is an artform.

Fennel seeds in any Italian sausage are LICORICE plain and simple.

Krogers sells good andouilli, there is no excuse.

I recommend less okra until you are happy.

Don't give up on it.

Your experience is like making a "Mr Beer" kit, drinking it green, and saying "meh, homebrew jsut isn't that great"

THAT DOES IT!!!!!! Making gumbo tonight. Will document for you.

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Old 02-13-2013, 06:08 PM   #20
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I have no idea what a file is (Except the files on computers and files in my garage...) but I'ma look that up.

Oh and it is pronounced Feel A

If you have to ask someone and say file you will look like an idiot.
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