Using File instead of okra

[sneezles]

I am making Shrimp Gumbo this Friday for a good friends 40th birthday party. I will be making enough to feed 100 guests, + or -.
The recipe I have calls for 8 1/3 pounds of okra (that's the amount for 100 servings)-the grocery store doesn't have any and doesn't expect any before Friday. So my question is does anyone have a guess as to how much File I can use to equal the 8 1/3 of okra?? (I did find one recipe on epicurious for a beef file gumbo that used 3 tbs for a 22 cup recipe; my recipe will be about 64 cups...so maybe 9 tbs?)

[Marsha]

I am really confused by your question - I assume you mean file' powder that goes in some gumbo recipes. I personally don't think you can substitute file for okra - technically okra is what makes gumbo "gumbo". And it 'stretches' the gumbo and the file won't do that. Have you tried to get frozen okra? It's not nearly as nice as fresh but it does work - you have to slice it when it is just sorta thawed. What a good friend you are to make that much gumbo!

[sneezles]

Actually both okra and file are used to thicken gumbo (here's what epicurious says about file: [FEE-lay, fih-LAY]
Choctaw Indians from the Louisiana bayou country are said to have been the first users of this seasoning made from the ground, dried leaves of the sassafras tree. It's since become an integral part of CREOLE COOKING and is used to thicken and flavor GUMBOS and other Creole dishes. Filé has a woodsy flavor reminiscent of root beer. It must be stirred into a dish after it's removed from the heat because undue cooking makes filé tough and stringy. Filé powder is available in the spice or gourmet section of most large supermarkets. As with all spices, it should be stored in a cool, dark place for no more than 6 months.)

And yes I did think about frozen, only after I got home from the store. I already have the file and would rather not make the 40 mile round trip again.

[This message has been edited by sneezles (edited 04-03-2001).]

[luv2cook]

I'm just amazed, Sneezles, that you can make that much! Wow!

[SusanL]

Sneezle, I second Luv2cooks' amazement and admiration! What size cooking containers will you use and how long do you anticipate it will take, prepping and cooking?

[sneezles]

SusanL,
Were you having trouble sleeping?
We use what's known as a Cajun Cooker (basically an extremely large pot on a propane cooker). The pot is about 5 gallons but I will split it between two since the recipe will make 10 gallons (sounds like a huge amount but a gallon only has 8 cups).
The rice will be made in the electric roaster. I will make the stock tomorrow from the shrimp shells. I will spend two days prepping and Friday afternoon cooking. Making the cornbread today.
And I did go to another store and buy some okra!

[noni liedtke]

WOW!!!

[SusanL]

Another WOW, I am truly impressed, as I have never cooked for that large of a group of people! Sounds like one very lucky birthday boy!!
BTW It was 5:00AM here, I can only get on in the AM until we get our new system that will allow us both on at the same time! I love the mornings!!