You might not believe it is possible to lose weight while on a eating plan which includes cajun eggplant dressing but it can happen. It is fundamental to not eat cajun eggplant dressing or other high calorie vegatables every day but in moderation.

As an example, I allow myself moderately high calorie food once per week. I eat a reduced calorie diet for 6 days of the week, say 1400 to 1800 calories each day, and then on the 7th day, I eat whatever I like – without going overboard of course.

I have been eating like this for the last 6 weeks and it has enabled me to lose 5 kilos. I have not changed my exercise routine or taken any vitamins or diet aids. I have only been aware of what I eat on most days and then eat whatever I want one day of the week.

On my one non diet day per week, I prefer to eat cajun food. I never imagined I could lose 5 kilos while eating cajun meals but am very pleased to see it can work. If you would like to try some cajun food, I advise you make cajun eggplant dressing which is one of my favourite cajun recipes.

Cajun Eggplant Dressing

2 pounds medium shrimp, heads off
4 to 6 dashes Tabasco sauce
4 cups water
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1/2 pound margarine
1 teaspoon dried basil or 1 tablespoon fresh basil
3 large onions, chopped fine
2 medium bell peppers, chopped fine
2 celery ribs, chopped fine
1/2 teaspoon dried oregano or 1 1/2 teaspoons fresh oregano
4 medium eggplants
1 pound cooked crabmeat, claw or white
1 1/2 teaspoons red pepper
1 cup chopped green onions
1 1/2 teaspoons white pepper
1 1/2 teaspoons black pepper
1 cup chopped parsley
1 1/2 teaspoons salt
Grated Parmesan cheese
Bread crumbs

Peel and devein the shrimp; set aside.

Place the shrimp peels in a small saucepan and add the water. Bring to a boil and reduce by half over medium-high heat, 15 to 20 minutes. Strain and set aside.

Melt the margarine over medium-high heat in a Dutch oven or other large heavy pot and add the onions, peppers, and celery. Cook the vegetables until they are very soft, stirring occasionally, 30 to 45 minutes.

Meanwhile, peel the eggplants and cut them into 1-inch cubes. Place them in a saucepan and add water to cover. Bring to a boil and boil slowly for a few minutes, just until tender. Drain. Puree until smooth in blender or food processor. Add the eggplant, shrimp stock, seasonings, and herbs to the vegetable mixture, return to a simmer, and cook over medium heat for 10 minutes, stirring occasionally.

Add the shrimp and continue to cook over medium-high heat just until the shrimp turn pick, 5 to 7 minutes.

Add the crab meat and cook just long enough to heat through. Remove from heat and stir in green onions and parsley. Spoon the hot dressing into a casserole or individual ramekins. Sprinkle generously with Parmesan cheese and bread crumbs and glaze under the broiler for a couple of minutes.

Serves 6 to 8.

You can adapt the recipe to make it a little bit healthier or with not so many calories as this can help you to lose 5 kilos rapidly. It was successful for me and could aid you to lose weight as well.