File Power: Delicious, Cajun Style!

File (pronounced FEE-lay) is a key flavor in the Cajun/Creole profile.  There is a distinctive earthy quality to its favor, and it acts as a natural thickener. There is no true substitute for File powder, and many beloved Cajun recipes require it.  Here are two of our favorites!

Jambalaya:
2 Tb STM Garlic EVOO
1 diced Onion
1-2 diced Bell Peppers
3 ribs diced Celery
3 minced Garlic cloves
1 lb sliced Andouille sausage
1lb diced Chicken, Smoked Ham, or Shrimp
16 oz (1lb) diced Tomatoes
1 tb STM Baton Rouge Creole Spice
1 tb STM New Orleans Blackening Spice
2 tsp Worcestershire Sauce
Hot Sauce, to taste
1 tsp STM File powder
1 1/2 c Rice
2 1/2 c Chicken stock
In a large, deep skillet heat the EVOO over medium.  Saute the onion, garlic, celery and bell peppers for about 10 minutes.  Add the sausage and meat or shrimp, and cook until done (5 minutes).   Stir in the rice, tomatoes with their juice, the hot sauce, worcestershire sauce and spices.  Cook for a minute or two, stirring to coat the rice.  Add the stock and bring to a simmer.  Cook until the rice is done.  Serve with a crusty french loaf or cornbread and greens.

Etouffe (A-too-fay)
  This amazing seafood dish is very adaptable.  Shrimp, catfish, and the amazing Crawfish (Crayfish/Craw-daddies/Mud bugs) are all fantastic in this dish. 
1/2 c Butter or Rosemary/Basil EVOO
1/4 c Flour
1 c diced Onion
1 c diced Bell Pepper
1/2 c diced Celery
2-3 minced Garlic cloves
2 tsp STM Herbs des Paris
1 tb STM Baton Rouge Creole or New Orleans Blackening Spice
1 c White wine
8 oz Tomato sauce
8 oz Clam juice
1/2 c Water or Chicken stock
1 Tb Worcestershire sauce
Hot sauce to taste,
Salt & Pepper to taste
1 1/2 lb Shrimp, Crawfish tail meat, or Catfish
1 tsp STM File powder
4-6 c hot, cooked rice
  Heat the butter/oil in a large pot.  Whisk in the flour and cook over med-low until golden, about 20 minutes.  While the roux is cooking, saute the aromatics (onion, garlic, bell peppers and celery).  When they are transparent and begin to brown on the edges, add them to the finished roux.  Stir in the spices and liquids (white wine, tomato sauce, clam juice, worcestershire sauce and stock). Be sure to stir well, scraping the bottom of the pan to distribute the roux.  Simmer for about 20 minutes, until thickened.  Season to taste with salt, pepper and hot sauce.  Stir in the shrimp and file, cook until done (5-7 minutes).  Serve with the hot rice and some garden fresh greens! Yum!