# Cajun Dopers: Is "File" Powder Essential to Gumbo? **URL:** \ **Category:** Cafe Society\ **Created:** [December 15, 2012, 5:16pm UTC](https://boards.straightdope.com/t/cajun-dopers-is-file-powder-essential-to-gumbo/644119 "2012-12-15T17:16:56Z")\ **Posts on this page:** 8\ **Page:** 2
**Author:** ![Quercus](https://avatars.discourse-cdn.com/v4/letter/q/7ab992/32.png) [@Quercus](https://boards.straightdope.com/u/Quercus)\ **Post date:** [December 17, 2012, 3:20pm UTC](https://boards.straightdope.com/t/cajun-dopers-is-file-powder-essential-to-gumbo/644119/21 "2012-12-17T15:20:29Z")
But my understanding is that a real copper-colored Cajun ‘roux’ has had all the thickening power cooked out of the flour, right? (I use frozen okra. Mucilaginally delicious). ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [December 17, 2012, 3:27pm UTC](https://boards.straightdope.com/t/cajun-dopers-is-file-powder-essential-to-gumbo/644119/22 "2012-12-17T15:27:39Z")
I prefer filé. I pick some up every time I see it on the shelves. I can control the thickness that way. I find most gumbo overly thickened, and I don’t like okra that way. ---
**Author:** ![Ellen\_Cherry](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ellen_cherry/32/3600_2.png) [@Ellen\_Cherry](https://boards.straightdope.com/u/Ellen_Cherry)\ **Post date:** [December 17, 2012, 3:28pm UTC](https://boards.straightdope.com/t/cajun-dopers-is-file-powder-essential-to-gumbo/644119/23 "2012-12-17T15:28:18Z")
I have some of that roux-in-a-jar. I used half as much as it called for, and I was hesitant at that; it called for a LOT. I have another jar but haven’t taken the plunge. Actual roux isn’t hard to make, in my view. All you have to know how to do is stir. Adding to the file flavoring discussion; this is what my father-in-law does. I have some in the house and I actually didn’t know it was for thickening. I just thought it was a spice because that’s how he uses it (a Louisiana native). ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 17, 2012, 3:39pm UTC](https://boards.straightdope.com/t/cajun-dopers-is-file-powder-essential-to-gumbo/644119/24 "2012-12-17T15:39:15Z")
> [@Quercus](#): > > But my understanding is that a real copper-colored Cajun ‘roux’ has had all the thickening power cooked out of the flour, right? > (I use frozen okra. Mucilaginally delicious). The darker the roux, the more diminished its thickening ability, but the roux still does thicken the sauce. ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [December 17, 2012, 3:43pm UTC](https://boards.straightdope.com/t/cajun-dopers-is-file-powder-essential-to-gumbo/644119/25 "2012-12-17T15:43:00Z")
> [@terentii](#): > > Tangental question: Is Angustora Bitters used in any New Orleans/Louisiana dishes? I suspect that if bitters are used at all, then Peychaud’s Bitters are what’s used. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [December 17, 2012, 4:56pm UTC](https://boards.straightdope.com/t/cajun-dopers-is-file-powder-essential-to-gumbo/644119/26 "2012-12-17T16:56:29Z")
> [@Ellen\_Cherry](#): > > I have some of that roux-in-a-jar. A friend of mine, [Bill Wharton](http://www.sauceboss.com/fr_sauceboss.cfm), makes gumbo for a living while playing slide guitar and singing blues. He uses roux from a jar, and told me he can’t tell the difference. His wife (a proper southerner) calls it an abomination, however.😃 ---
**Author:** ![Motorgirl](https://avatars.discourse-cdn.com/v4/letter/m/e36b37/32.png) [@Motorgirl](https://boards.straightdope.com/u/Motorgirl)\ **Post date:** [December 17, 2012, 5:10pm UTC](https://boards.straightdope.com/t/cajun-dopers-is-file-powder-essential-to-gumbo/644119/27 "2012-12-17T17:10:53Z")
> [@billfish678](#): > > Thats what I was thinking too folks. Then again, winter time, in Boston, okra? Maybe some ground up homeless people would make an acceptable thickener? Russo’s in Watertown ---
**Author:** ![Motorgirl](https://avatars.discourse-cdn.com/v4/letter/m/e36b37/32.png) [@Motorgirl](https://boards.straightdope.com/u/Motorgirl)\ **Post date:** [December 17, 2012, 5:12pm UTC](https://boards.straightdope.com/t/cajun-dopers-is-file-powder-essential-to-gumbo/644119/28 "2012-12-17T17:12:44Z")
Also, Penzeys carries File powder. There’s a store in Arlington Heights on Mass Ave ETA - nevermind, I should have read the whole thread. Thanks **Chefguy** (grumble grumble) ETA #2 - Scooped by multiple people! I’m going back to bed. [Previous page](https://boards.straightdope.com/t/cajun-dopers-is-file-powder-essential-to-gumbo/644119.md?page=1)