COMFORT FOOD FROM AROUND THE WORLD AD | As spring approaches, we’re slowly transitioning away from comfort food, but there’s still time and space for a few comforts. This Gumbo recipe is one of my all time favourites. Today we’re taking a trip to the United States, to make some Gumbo. A classic comfort dish from Louisiana! This time, I got to stay longer in the city, than I normally would which allowed me to experience the full New Orleans experience, and this was because I got to stay with @Stayforlong. It’s brilliant, if you’re planning a longer getaway, because the more nights you book, the better the deal per night. So instead of rushing through the city in just a few days, I had even more time to explore authentic restaurants, where the locals really eat and discover New Orleans at an even slower pace! If you’re ever planning a trip where you want to stay a bit longer, New orleans or anywhere else, definitely check out Stayforlong. It’s such a smart way to travel more and spend less.” Full recipe below. Marinade: 400g boneless and skinless chicken thighs 4 garlic cloves minced 5 tbsp cajun seasoning 1/2 tsp cayenne pepper 1 tsp smoked paprika 1 tsp white pepper Stew: 60ml fat/vegetable oil 60g plain flour 250g smoked sausage 1 small celery stalk diced 1 large brown onion diced 1/2 green pepper diced 1 litre chicken/beef stock 3 bay leaves 3 sage leaves 2 thyme sprigs 1 tbsp cajun seasoning 1/4 tsp cayenne pepper 400g shrimp Start by mixing together all the marinade ingredients and allow to marinate for at least 2 hours in the fridge or best results overnight. Heat up a large stew pot on a medium high heat. Once hot add a dash of oil, then add the sausage. Brown all over, then remove. Add the chicken and brown all over, then remove. In the same pot, add the oil and once hot, whisk in the flour. Whisk every few minutes, until the roux turns a dark brown. This should take around 20-30 minutes, patience is key. Once the roux is dark, add the celery, onion & pepper, cook for a few minutes. Add the spices, bay leaves, sage leaves & thyme. Pour in the stock, add the sausages and chicken, then bring to a simmer and cook for 30 minutes on a low heat. Finally, season to taste with salt, add the shrimp and cook for a few minutes until cooked! Sever with some white rice and enjoy #comfortfood #stew #gumbo #louisiana #usa - @xavskitchen