There are so many variations – Classic Seafood Gumbo, Chicken and Sausage Gumbo , Catfish Gumbo, Diabetic Chicken Gumbo and on and on. But no matter exactly which gumbo you are going to try to make or which one is already your family’s favorite there are some basic ingredients that are the same in all of them and these include seafood, greens, tomatoes, peppers, and file powder or okra (both file and okra serve as thickeners). File Powder is also called File Gumbo, File Spice and Gumbo File Powder. If you go the route of adding file powder add it after removing your dish from the heat. Just sprinkle on gumbo after cooking to season and thicken and just stir it in. Then let it sit for about 5 minutes before serving to allow it to thicken correctly. Helpful hint – you don't want to cook the file powder in any dish or it becomes stringy. File Powder is just Sassafras leaf and thyme leaf. You can also use it to season shrimp, scallops, or other seafood and it is actually very good when used to season rice and since Gumbo is served over rice (it just seems like a natural to us) and file powder is spectacular with almost any grain.
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