10/23/07 orginal review I was so excited I finally found file powder. It was in the seafood section near the counter. It comes in a 1.25 oz can similar to grated parmesan cheese. That being said I gave this recipe a whirl. If you use file powder I'd recommend omitting the tomato paste because the end result is super thick. Also it adds way too much tomato flavor and therefore hides all the other flavors. Also I skipped the flour step because I felt it was unnecessary. The final result was just okay all I could taste was tomato. Next time I'll use more green pepper and onion and no tomato paste. 12/13/07 So I decided to give this another shot and still no luck. I did fine making the roux but it's the darn tomato paste. I should have left it out AGAIN but I wanted to retry the recipe step by step. My end result again was a thick flavorless glop of tomato mess. You would never know there is onion or green pepper in this thing. Sorry for the poor review but I guess this recipe isn't for me. Thanks anyway.
When using roux and okra there is no need to also add file powder. File is to be used without okra. They are both thickening agents and only one is needed. Usually okra is used with seafoods and file is used with chiken and sausage. Some people will add some seafood with their meats but usually don't combine okra and file in the same dish....at least not in the real New Orleans.
I used Rotelle cubed tomatoes with chilies and they came out great. Took to a party and had several requests for recipe.
okra takes the place if file. Commercial file powder is mixed with thyme. It gives a unique flavor to gumbo and thickens the mixture but it must be used sparingly. Add powder to gumbo only after it is completely cooked and the stove heat has been reduced. Otherwise the gumbo will become stringy and completely unpalatable. i added a bit of vegetable stock with the tomato paste and a jalapeno to spice it up.. DELICIOUS!!
This was good after I made changes. After following the recipe it was so thick that there was no need for the roux. I added it anyways as well as 2 cups vegetable broth and 8 oz more diced tomatoes. It seemed to be missing water to rehydrate the tomato paste. Good overall though. I was glad to find a vegetarian alternative for gumbo.
Just a comment to Sinsgirl if you decide to give this recipe another shot. If you skip the flour step you're not making a gumbo. The dark roux is key to this dish and it's where all of the flavor lies. Making the roux is a bit time consuming but it's well worth the effort. Otherwise you're just making an ordinary soup type stew. I personally don't use tomatoes in my gumbo. Give it another shot and I'm sure you'll see a huge difference in taste.
This was good. The only reason I didn't give it five stars is that it really does need some liquid in the recipe. I added about 1 cup of vegetable broth. I also substituted fresh eggplant for the okra and omitted the powder. It was still delicious.
Not bad but not super outstanding. I used a purple pepper instead of green (tastes pretty much the same) and I omitted the file powder because I couldn't find it at the store. I didn't have time to soak the sliced okra in milk (this really eliminates the stickiness) so the gumbo was pretty thick and I didn't need to add any roux nor tomato paste. This is a good light lunch recipe. Thanks.
This was a new dish for my family and it was a great hit. I did not have the thickening agent and I needed a use for some pearl barley so I added a handful and it really thickened the sauce and gave it some excellent texture. I used some Creole seasoning with a hint of wasabi for extra spiciness. Also I had canned shitake mushrooms as well as button mushrooms. All in all it turned out great. My husband was thrilled since we are trying to go Vegan. Thank you! Can not wait to try it with all fresh ingredients and file powder.
