File' (real cajun style)

In case you don't know what file' is, here's an explanation:

File' (pronounced Fee-Lay) is finely-ground sassafras leaves. When added to gumbo is adds an exotic flavor. I've never had gumbo without file'. Some people even sprinkle it on top of gumbo for more added flavor.

In August, during the full moon, you can break branches from a fully-matured sassafras tree. Hang them to dry in a shaded, well ventilated place for about 2 weeks. Expose to bright sunlight for 1 hour before finely-grinding in a mill. Store it in an amber jar, tightly sealed, in a cool place.

But, if you are in a hurry, you can always find it at your grocer!

South Louisiana Food Terminology

A little terminology for you.

• Gumbo - A hearty soup with seafood, sausage, chicken or wild game
  
  
• Etouffee (ay-too-fay) - Method of cooking shrimp or crawfish smothered in chopped vegetables over low flame, tightly covered, until tender
  
  
• Boudin (boo-dan) - A spicy Cajun pork and rice sausage
  
  
• Andouille (ahn-doo-ee) - Cajun smoked sausage made with pork butt, shank and pork fat, seasoned with salt, cracked black pepper and garlic
  
  
• Jambalaya - Highly-seasoned mixture of any of several combinations of seafood, meat, poultry, sausage and vegetables, simmered with raw rice until liquid is absorbed
  
  
• Crawfish - A small fresh water crustacean related to the lobster