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Header - Post - Healthy EatingThe Nutrition Nook is a monthly column featuring nutrition information for healthy eating from Renee M. Simpson, RDNRenee is a registered dietitian who loves good food herself AND she has had her share of battling the bulge.  Soul Food TherapyRenee’s corner of the web is located at the Soul Food Therapy blog, which “provides recipes, articles, and encouragement for anyone who has a love affair with food, and desires to live a healthy lifestyle.”  I pray that you are encouraged by what Renee has to share.  * Remember to consult your primary care physician or dietitian before beginning a new nutrition regimen.*

I have yet to go to New Orleans, but I love the food. So, the other night, I felt like trying out something new, in my wok of all things – what started out as Eggplant Jambalaya with a side of corn and tomato okra succotash ended up being a simple one dish meal. We loved it! I actually got the idea from a cookbook (forgot the name) I was perusing through at the bookstore that day.  I made some modifications to make it my own, and voila!

 

Eggplant Jambalaya

Olive oil and veg oil – 1 Tbsp. each

Thyme – pinchEggplant - 227

Bay leaf – 1

Garlic – 1 large clove minced

Bell pepper – 1/4 chopped

Onion – 1/2 c chopped

Eggplant – 1 small, diced

Smoked turkey sausage – 1 c

Okra – 1 c

Brown rice – 1 c

Can of tomato

Corn – 1/2c 

Chicken stock – 2c

Salt, pepper to taste 

 

Sautée garlic, bell pepper, onion, eggplant and smoked turkey sausage in olive oil. Add all remaining ingredients. Bring to a simmer for two minutes. Then cover and simmer for approximately 45 minutes. Remove bay leaf before serving.

 

You can certainly make variations of this dish such as adding chicken, shrimp, or removing all meat and making it vegan by using vegetable stock.  Or you can keep the corn and tomato okra succotash on the side. However you choose to do it, this is a perfect cold-weather recipe. But even better the kids AND hubby like it.

Renee M. Simpson, RDN