Creole Seasoning Recipe
1/2 Cup Kosher Salt
1/3 Cup Paprika
1/4 Cup Granulated Garlic
4 Tbsp Onion Powder
1/3 Cup Freshly Ground Black Pepper
3 Tbsp White Pepper
2 Tbsp Cayenne Pepper
2 Tbsp Dried Thyme
2 Tbsp Dried Basil
1 Tbsp Dried Oregano
Combine all ingredients and place in an airtight jar or plastic cover.
FILE*
Filé powder is a NOLA Cuisine Staple, which is made from the
ground, young and tender leaves of the Sassafras tree (Sassafras root is
the original flavoring of root beer). The Choctaw Indians, native in
Louisiana, introduced the use of Filé to thicken Gumbos and soups.
Here is what the 1901 Picayune's Creole Cookbook had to say on the
subject:
First, it will be necessary to explain here, for the benefit of many,
that "FiléⳠis a powder manufactured by the remaining tribe
of Choctaw Indians in Louisiana, from the young and tender leaves of the
Sassafras. The Indian squaws gather the leaves and spread them out on a
stone mortar to dry. When thoroughly dried, they pound the m into a fine
powder, pass them through a hair sieve, and then bring the
"FiléⳠto New Orleans to sell, coming twice a week to the
French Market, from the old reservation set aside for their home on
Bayou Lacombe, near Mandeville, Louisiana. The Indians used Sassafras
leaves and the Sassafras for many medicinal purposes, and still sell
bunches of the dried roots in the French Market for use in tea and
tonics. The Creoles, quick to discover and apply, found the
possibilities of the powdered Sassafras leaves or "Filé," and
originated the well-known dish "Gumbo Filé."
One thing to remember about using Filé in a Gumbo is to never boil
it. It becomes stringy and unpleasant. When I use Filé in a Gumbo,
I always add it at the table to be stirred in by the guest. It has a
wonderful woodsy, earthy type of flavor.
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