My typical product is more of a Louisiana Cajun variety, though sometimes I'll set it up in the Creole style of New Orleans proper. But man, they've got some deadly-good gumbo in Mississippi. You know you're in the right place when you walk in and find that they've got filé sitting right on the table along with the usual other condiments, even though they also cooked a little right into the brew along the way. --R ETA: Alabama folks know the stuff well too. They're also heavier on the filé than the Mississippi versions tend to be. In New Orleans, you've got to ask for filé if you want some. It's not usually found on the table's condiments tray. That's because the distinctive flavor of filé is apparently not to the liking of those tourists who aren't used to the stuff. But once outside of New Orleans, say in Baton Rouge, and there's your filé again. I usually just give a guest who has never eaten gumbo a bottle of filé and tell 'em to take a whiff. If they don't like the scent of it, they probably won't like the flavor either.