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Other Information:  Gumbo File`, also referred to as File` Powder, is an integral part of Creole cooking.  It is primarily used to flavor and to thicken gumbos, which is a thick stew-like dish of meat or seafood and vegetables generally served over rice.  The name "gumbo" is derived from an African word meaning Okra.  Gumbo File` is believed to have been first used in the Louisiana Bayou area by the Choctaw Indians, thus becoming an much used ingredient in New Orleans cuisine.

Spicy Chicken Gumbo
1 cup sliced okra
3 tablespoons butter
3 tablespoon flour
1/2 cup onion, diced
1 clove garlic, minced
16 ounces tomatoes
1 1/2 cups water
1/2 green pepper, diced
2 Spice Barn Bay Leaves
1 teaspoon Spice Barn Oregano
1 teaspoon Spice Barn Thyme
1/2 teaspoon salt
1/4 teaspoon Tabasco sauce
4 cooked chicken breasts
1 tablespoon Spice Barn File Gumbo
cooked rice

Cook chicken, remove from bone, and shred.  Cook butter and flour until golden.  Stir in onion and garlic.  Stir in tomatoes, water, pepper, bay leaves, oregano, thyme, salt, okra, and Tabasco.  Simmer 1 hour.  Stir in chicken.  Blend file gumbo with 2 cups of water or chicken broth and combine with gumbo.  Serve over rice.

Shrimp Gumbo
2 pounds unpeeled fresh shrimp
1/4 cup vegetable oil
1/4 cup all purpose flour
1 chopped onion
32 ounces chicken broth
1 green pepper chopped
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon Spice Barn Ground Black Pepper
1/2 teaspoon Spice Barn Ground Red Pepper
4 green onions, chopped
1-2 teaspoons Spice Barn File Gumbo
hot cooked rice

Peel and devein shrimp.  Cook oil and flour in Dutch oven over medium heat until dark caramel color.  Reduce to low, add onion and bell pepper and sauté 5 minutes.  Add broth, stirring until blended.  Stir in garlic and next 3 ingredients; cover and simmer 30 minutes.  Add shrimp and green onions, cook covered 10 minutes.  Remove from heat, stir in file gumbo.  Let stand 10 minutes before serving.  Serve over rice.