The recipe I use is a shortened version of one from a Paul Prudhomme (before he went diet) book in which he adds file during the cooking. I guess it just depends on your tastes. I am aware that you use it as a thickener. The first time I went after some feel-lay in the grocery stores here, a store clerk looked puzzled and then said, "Oh yeah, you want some of that file." He pronounced it like the tool. To which I said, yeah, I need some file, like he said it.

BTW, I never could get a recipe from mother-in-law, who makes killer gumbo. She'd just say a little of this and a little of that. The best gumbo I ever had was at Mandinas on Canal Street -- which I think is closed now?? Or maybe it moved. Ended up there on the spur of the moment late at night. It was either that or the turtle...