Baked Cajun Garlic Butter Cod

Baked Cajun Garlic Butter Cod

  • Servings: 6
  • Difficulty: Easy
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I like cod. It’s easy to make. It’s juicy. Best of all it’s quick.


  • 1.5 lb of cod
  • 1/4 cup of melted butter
  • 3 minced garlic cloves
  • 1 orange or lemon sliced


  1. Preheat oven to 400 degrees.
  2. In a 9 x 13 baking dish place slices of fruit and the 6-4
  3. ounce pieces of cod over them.
  4. In a separate bowl, whisk butter,garlic and cajun spices.
  5. Spread evenly over fish.
  6. Bake for 20 minutes

Nutrition Per Serving

  • Calories 123
  • Fat 4.5 g
  • Sugar 0 g

Cod is a nice fish to work with. It keeps it’s shape, is versatile and is quick. This is a meal I would serve to guests. If your cajun spice is very spicy, you might want to reduce the quantity and add a bit of paprika for color. If you want it spicier you can chop up a jalapeño to the butter mix.

I served this with a 1/2 cup of rice and some broccoli. Made for a colourful plate and well balanced. What you serve it up with is up to you. Remember to have fun and make it your own.

Authentic New Orleans Style Gumbo

Authentic New Orleans Style Gumbo

  • Servings: 6 large portions
  • Difficulty: Easy
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This Gumbo is made with a dark roux, vegetables, chicken, sausage and shrimp. Served over rice. You need to have patience for this recipe. The roux will take you an hour of constant stirring. There are no short cuts, no easy way, but you will find it so worth it at the end. It’s the only way to have this authentic New Orleans Gumbo


Roux Ingredients

  • 1 heaping cup of all-purpose flour
  • 2/3 cup of canola oil

Gumbo Ingredients

  • 3 celery ribs (diced, leaves and all)
  • 1 green pepper diced
  • 1 large yellow onion diced
  • 1 bunch of green onions, finely chopped
  • 1 bunch of fresh parsley leaves (about 1 cup) finely chopped
  • 3-4 cloves of garlic
  • 2 tbsp of Cajun seasoning
  • 6-8 cups of chicken broth
  • 12 ounces of Andouille sausage sliced into coins
  • 1 lb of cooked cut chicken
  • 2 cups of cooked shrimp
  • 3 cups of cooked rice for serving (not included in nutritional value)


  1. Make the roux: In a large stock pot or dutch oven, combine flour and oil. Cook on medium-low heat, stirring constantly for 45-60 minutes. This takes a lot of patience. When it is finished it should be the color of a dark brick and have a soft cookie dough like consistency. Be very careful to not let it burn. Feel free to add flour or oil for the needed consistency.
  2. Cook the vegetables: in a pan heat oil and sweat your onion and garlic. Add vegetables and 1/2 cup of broth to soften the vegetables. Once the vegetables are soft, put aside.
  3. Brown the sausage. Over medium high heat add to the pan that had the vegetables, place in pan in one layer. Brown them well on one side (2-3 minutes) and then use a fork to flip over onto the other side to brown.
  4. Add vegetables, sausage, chicken, shrimp and remaining broth to the roux and mix well. Stir in the spices and parsley. Bring to a boil and reduce heat and simmer for 7-10 minutes.
  5. Serve with white rice. Preferably unflavored so your gumbo is the star.

Nutrition Per Serving

  • Calories 464
  • Sugar 1 g
  • Carbohydrates 5 g
  • Protein 12 g
  • Fiber 1 g
  • Fat 29 g

Your roux can be made ahead 3-5 days, and stored in the fridge in a large resealable bag for 3-4 days.

The portions are very generous. The recipe says 6 servings. We actually did 8. Since this recipe does make a lot you can save leftovers by freezing them. Allow it to cool completely and store in a freezer safe container (separate from the rice) for 2-3 months. Thaw overnight in the fridge and repeat on the stove over low heat. Season this to your taste, you can add more Cajun spices to your liking and remember patience is key and have fun and make it your own.


This is very tasty, easy to make, customizable with your favourite proteins (I used chicken breast, shrimp and Italian sausage) and it’s full of bold, zesty, Cajun flavours that everyone will love. Best of all it makes a generous amount.

If you like it hot, you can add more jalapeños or more cayenne pepper or a different pepper. If your stomach can’t take the heat, then you can omit the spicy peppers.

To make this more economical – use any sausage – whatever is on sale, italian, breakfast, European sausage. The chicken, I used breasts but you can use thighs, or you can buy a boiler chicken, usually very cheap, and debone it for economical alternative, you can use tofu, ounce for ounce. Pork. For the shrimp you can sub with sturdy fish like cod. (you will need to add it sooner to cook properly, about half way through the cooking process of the rice) Whatever you have handy or can get that is on sale. 

Jambalaya definition comes from the Provençal word ‘jambalaia’, meaning a mish mash, or mixup, and also meaning a pilaf (pilau) of rice. So basically anything goes.

Ok, lets get to it.


Prep time 20-30 minutes
Cook time 40 minutes
Serves 8-10


  • 3 tbsp olive oil divided
  • 2 boneless skinless chicken breasts cut into bite sized pieces, approximately 8 ounces
  • 1 pound italian sausage spicy, thinly sliced into rounds
  • 3 bell peppers, cored and diced, I used red and green
  • 2 ribs celery diced (2 or 3 ribs)
  • 1 jalapeno pepper seeded and finely chopped
  • 1 white onion diced
  • 4 cloves garlic, peeled and minced 
  • 1-14 oz can of crushed tomatoes
  • 1 tbsp of tomato paste (optional)
  • 1 tsp of white sugar (to offset the acidity of the can of tomatoes)
  • 3 cups of chicken stock
  • 1-1/2 cups uncooked long grain white rice or brown rice
  • 2 tbsp cajon seasoning or creole seasoning
  • 1 tsp of dried thyme
  • 1/2 tsp of smoked paprika
  • 1 bay leaf
  • 1/2 tsp cayenne pepper
  • 1 lb of raw shrimp
  • Salt and pepper to taste


  1. Heat 1 tbsp of oil in a stock pot over medium high heat. Add the chicken and sausage and sauté for 5-7 minutes stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.
  2. Add the remaining 2 tbsp of oil to the stock pot. Add bell peppers, celery, jalapeño, onions and garlic. Saute for 6 minutes, stirring occasionally, until the onions soften.
  3. Add the crushed tomatoes, stock, rice, seasonings, thyme, cayenne, bay leaf, sugar, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low cover and and simmer for about 25-30 minutes or until the rice is nearly cooked through, stirring every five minutes or so along the way so that the rice does not burn or stick.
  4. Add the shrimp and stir to combine. Continue to simmer stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
  5. Season the jambalaya to taste with salt and pepper. Adding cajon seasoning if necessary. Remove from heat.
  6. Serve warm or refrigerate and store in a  sealed container for up to 3 days.

Remember that you can freeze this. Your rice will be mushier but to avoid that put in casserole dish and put in oven to take out some of the moisture when reheating or you can pan sear it.

Now you can customize this to your tastes and budget. It is a hearty meal that goes a long way.

If you have suggestions to more economical variations, please let me know. Like subbing one of the meats for black beans which are very high in protein.