New Orleans natives like chef Keland McWilliams say it’s just not gumbo without gumbo filé. Find out what it is, and where you can get it, in this reader-inspired story.

(Editor's note: The following was taken from "The Picayune's Creole Cook Book," circa 1901 and content may be dated) First, it will be necessary to explain here, for the benefit of many, that ...

Mix together the gumbo file and one-half cup hot water until smooth. Spoon the roux, 3 1/2 cups water and the file mixture into a large stockpot over low heat.

3. Remove the roux from the heat. Mix together the gumbo file and one-half cup hot water until smooth. Spoon the roux, 3 1/2 cups water and the file mixture into a large stockpot over low heat.

Gumbo is a Cajun and creole specialty throughout the state of Louisiana. It's a thick, stew-like dish with several ingredients such as the trinity (onions, celery, and bell peppers), okra, and meat.

My pantry could be used as a test for culinary knowledge. There are loads of various spices, herbs, oils, sugars, flours, leavening agents and dried fruits. Many times, my husband has asked, “Where is ...

While I have liked many local restaurants that offered these conjoined cuisines (among them Infirmary and Gumbo Bros., both now defunct), Good Cajun-Creole has finally found a righteous home.Filé ...

The word gumbo means “okra,” and this vegetable is used often in the gumbo as a thickener. However, the following recipe for gumbo is made with filé (pronounced fee-lay), and it contains no okra.

Filé gumbo, $8.99 to $16.99 with seafood: “It’s a warm hug in the bowl. It's my childhood. It's what I grew up on,” Hollier said of his gumbo. “When I see gumbo, I see the bayou.” ...

Combine seasoning mix ingredients in a small bowl and set aside. In a 4-quart pot, melt margarine over medium heat. Add onions, celery and bell peppers. Turn heat to high and stir in gumbo file ...