ADE FROM dried and ground leaves of the sassafras tree, filé powder has long been a part of Louisiana’s cuisine. It is believed that filé was first made by the Choctaw Indians of Louisiana, who called it . The Choctaw not only used the powder, which means “to spin threads,” a nod to the stringy texture filé can have if it is cooked for too long. Filé is usually added to gumbo just before serving. While filé is most commonly used in gumbo, its flavor carries well in this recipe for beurre blanc.
