I think that the reason you can't find it is that sassafras is thought to be carcinogenic, which I'm not sure how to spell! I had just looked this up a few weeks ago and bookmarked a link on how to make your own, not sure if that is helpful or not.

Here is a link that might be useful: file powder link

Penzeys has File. Lots of different size options.

Here is a link that might be useful: Gumbo File at Penzeys

Hee Hee! I do nails for a living and File Powder has a whole different meaning to me. Ew!!

I never use file to thicken gumbo. I make my gumbos with a rich roux and its pretty thick without it.

If you or your guests like file, serve it on the side.

Many people use okra to thicken gumbo.

Most cooks in Louisiana use file powder as a seasoning and not for thickening. Typical gumbos are thickened with a dark roux and/or okra. BTW Cajuns do not like their gumbo slimy. That's why they smother their okra real well and don't cook file powder into their gumbo. Cook file too long and it gets slimy. Don't cook okra long enough and it stays slimy.

File powder is usually served at the table along with a shaker bottle of hot pepper vinegar (whole Cayenne or Tabasco peppers steeped in white vinegar)......note: pepper vinegar is not the same as La Hot Sauce. A few dashes of file powder along with a few dashes of pepper vinegar will really add tremendous flavor to any gumbo.

Below is a link to a source for file powder and instant roux.

Dan

Here is a link that might be useful: File Powder

I only use File Powder as a seasoning on the top of the gumbo. It is never used as a thickening agent....the roux is made of butter and flour or oil and flour.

Just my opinion (he he)

Linda

I always have okra in my gumbo (I love okra!), but I also make a roux with oil and flour - never butter. I also add fil powder, and if you can't find it, you could make your own by grinding up sassafras tea. I can't think of what would be a good substitute for the flavor of sassafras - possibly a tiny bit of sage, although sage is about 5 times as strong in flavor.

Lars

I love okra, but don't like it slimy. To prevent sliminess you add about a teaspoon of vinegar to the cooking liquid.

Lemon Balm, although that may be harder to find than File Powder.

No one answered the question asked, which is, is there a substitute spice to use if file powder is not available. I hv use bay leaf and just a pinch of sage to spice my gumbo when I can't find file powder. I prefer using both okra which has had the slim sauteed off by cooking it off in a little oil, stirring occasionally til slim is gone, and I've always used file powder for seasoning only. I add both during the cooking process and never had a slimmy gumbo. Dark rue and tomatoes puree for thickenng n gorgeous color.

I think it was assumed that the question was re the thickening, and that question was answered by several. Now I'm in the mood for gumbo.

Actually, no one answered this question. All the person wanted to know was can you use something (one specific thing) in place of file powder?

Everyone wants to be so technical. There either is something or there isn't.

I
have done a search and a lot of people are saying that there is no
substitute. But one lady on Garden Web said this: "I also add file
powder, and if you can't find it, you could make your own by grinding up
sassafras tea. I can't think of what would be a good substitute for the
flavor of sassafras - possibly a tiny bit of sage, although sage is
about 5 times as strong in flavor."

Also, have you checked Cost Plus World Market (do you have one near
you?) They have lots of seasonings and that is where I am checking next.


ETA (again!): I did a search on Amazon and found some brands I recognize
from national chain grocery stores. You might find it there. I have
seen these at the store, I just didn't know what they were at the time.
Its not in the regular spice section its usually underneath or "in the
area" of the spice section!

Thread is nine years old.

No file, okra, or tomatoes in my gumbo.

Penzey's has it....if yous till want it after 9 years!
https://www.penzeys.com/search/#?q=File%20for%20gumbo

CindyMac and lindac92 you crack me up. LOL. I was looking up a recipe to use my husband's two fave flavors, mushrooms and okra and stumbled across this thread which was informative and funny . thanks everyone!

Look for Pappy's sassafras tea concentrate in the coffee/tea isle of your fav grocery store

Hi, so after 9 yrs maybe you won't mind me being way off track. I believe the secret to great gumbo is brown roux right from the beginning. Then of course, good huge prawns, or go gamey with sausages, real road kill, and of course great wild rice.....

Now is there a real cajun somewhere to debate granny's attributes?