At what point do you add file to gumbo?

Typically added by the person eating it

I allow folks to add it to the individual bowls to their liking. Same with hot sauce and other garnishes like fresh green onions and/or parsley which some like and some don't.

Martini cooks it in the whole pot of gumbo. Some folks do that. I don't care for it that way. I don't use it as a thickener, though. I like the flavor with certain gumbos and not with others. I like it in seafood gumbos, but not in chicken. I like it in turkey gumbo, as well.

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What she said. I use a lot and cook it in for last twenty minutes or so.

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So is the stringiness thing just a myth?

I've only ever added it at the table (I like the subtle flavor of it more than any thickening qualities) because I've always bought the old notion that it would make the gumbo "stringy" if you put it in while cooking. Is that just BS, or is it something that can actually occur?

i put a spoon full or 2 in right when it comes to a boil and whisk it real good, also have some at time of service, put it on over the rice but before you add gumbo and it mixes much better than just sprinkling on top of gumbo

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file

what is this?

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sassafras

At the table, directly into my bowl.

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What she said. I use a lot and cook it in for last twenty minutes or so. So is the stringiness thing just a myth? I've only ever added it at the table (I like the subtle flavor of it more than any thickening qualities) because I've always bought the old notion that it would make the gumbo "stringy" if you put it in while cooking. Is that just BS, or is it something that can actually occur?

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It can occur if you don't stir it in well but lumpy gravy, mashed potatos can happen if you don't stir them well too. I like the flavor it gives when cooked a bit and it is not a bitter flavor as some people would tell you. Whisk if you have to but try it.

Add it to the serving bowl, not to the pot.

That's my preferred method-over ghe rice before the gumbo is added.