Friday, 11 October 2013


When we lived in the States, i always enjoyed the Southern Food, so when i came across a recipe for Gumbo i decided to adapt it and make it Slimming World friendly.
I love the smoky heat from the chorizo, that is what makes this dish, so there was no way i was going to leave it out, so again this isn't a syn free dish but so worth the syns it has as it is so tasty!!

The whole pot is 6.5 syns on extra easy, i made 3 portions out of it so it was roughly 2 syns, do bear in mind i'm greedy so you could probably make more portions!


100g chorizo sausage the raw kind (6.5 syns)
2 chicken breasts chopped
8 oz cremini mushrooms chopped
2 sticks of celery, or 1 tsp celery salt
1 large onion finely chopped
1 large red pepper diced
2 bay leaves
1 tbsp cajun seasoning
½ tsp cayenne pepper
3 garlic cloves finely chopped
2 tbsp tomato puree
1 tin chopped tomatoes
500ml hot chicken stock
20 raw shrimp
handful of coriander leaves


In a hot pan sprayed with frylight fry the chorizo till golden then remove from pan, add the chicken and brown, then remove from the pan.
Fry the onions in the fat from the chorizo till soft and golden, add the mushrooms, pepper and celery or celery salt and fry till mushrooms are golden, add the bay leaves, cajun seasoning, cayenne pepper and garlic and cook for 1 minute. Add the tomato puree and tin of tomatoes and cook for 1 minute then add the stock and chicken and chorizo back to the pan, bring to a boil then simmer for 20 minutes.
Add the shrimp to the pan with the coriander leaves for the last 2 minutes of cooking.

I served mine with rice.

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