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All great gumbos start with a few homegrown ingredients and a pot. In the course of producing our October 2014 feature on the iconic Louisiana dish, we discovered a slew of products that were indispensable for recreating authentic Cajun and Creole flavors in our kitchen. Browse our guide for where to find and buy the best tools and ingredients for your own gumbo making. —Farideh Sadeghin

Photo credit: Ingalls Photography/André Baranowski/Farideh Sadeghin

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"Uncle

Uncle Bill’s Creole Filé

To thicken the fried chicken and andouille gumbo, we use Uncle Bill’s Creole Filé, ground from sassafras leaves ($10 for 2 oz.; fileman65@aol.com).

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