Botanical Name: Sassafras albidum
Gumbo filé (pronounced fee-lay) is a traditional seasoning made from dried and ground leaves of the sassafras tree, an essential ingredient in Cajun and Creole cuisine. Filé powder is most famously used in gumbo, a hearty stew that is a staple of Louisiana cooking. It is known for its thickening properties and its ability to impart a unique, earthy flavor to dishes, making it a key element in authentic Southern cooking.
Gumbo filé is a fine, greenish-brown powder made from the dried leaves of the sassafras tree. When dried and ground, the leaves develop a mild, earthy flavor that is slightly reminiscent of root beer, with hints of eucalyptus and herbal undertones. The flavor is distinctive but not overpowering, adding an aromatic, slightly tangy note to dishes.
In addition to its flavor, filé powder is prized for its thickening properties. When added to hot liquid, it thickens and adds body to soups, stews, and sauces. The powder gives gumbo its characteristic texture, helping to create a smooth, velvety consistency.
Filé powder is most commonly associated with gumbo, a rich and flavorful stew made with meat, seafood, and vegetables, often served over rice. In traditional Cajun and Creole cooking, filé is used as a thickening agent and flavor enhancer. It is usually added toward the end of the cooking process, just before serving, as it can become stringy if boiled for too long.
Beyond gumbo, filé powder is also used to thicken and flavor other soups, stews, and sauces. Its mildly earthy taste makes it a versatile ingredient in dishes like jambalaya or étouffée, where it can enhance the flavor of the base stock or broth. Filé can also be sprinkled on dishes as a seasoning or used as a garnish to add an extra layer of flavor.