Dutch Oven

The cast iron of a Dutch oven seems to create a better tasting dish after you watch the ingredients simmer and steam over an outdoor fire. Many Louisiana state parks feature regular Dutch oven cooking demonstrations and encourage visitors to enjoy a warm lunch.

WHAT IS A DUTCH OVEN?

The dutch ovens used for this cooking demonstration at Bogue Chitto State Park in Franklinton, Louisiana, are made of heavy cast iron. The pots are wide and shallow. The have short metal legs that allow them to stand above hot coals. And the lid is flat with a ridge around the edge to allow hot charcoals to stay on top.

there is a science to this

These Dutch oven cooking enthusiasts say you can cook anything in one of these pots that you can bake in an oven at home. The hot charcoal placed above and below the pot regulates the temperature of the dish. Alan Passman is one of the founding members of this Dutch oven society chapter. He tells me that there are charts and apps that guide you through the process. “If you want 350 degrees, you put eight coals on the bottom and sixteen on top,” explains Passman. He has his temperature set at 350 degrees for the apple cobbler he’s cooking.

dutch oven cooking in state parks

Various Dutch Oven society chapters across Louisiana put on cooking demonstrations in a number of state parks. “We have a contract with the parks,” explains Kelly Milligan, “and we commit to giving to the park and feeding people.” The group arrives to start cooking at 8am, and shortly before lunch, they start filling the plates of any visitors who show up at the park pavilion.

watch this tv feature on cooking demonstrations

Recipes from the Louisiana Dutch Oven Society

breakfast casserole

by David and Carolyn Daussin

12″ Dutch Oven at 350 degrees – 17 coals on top, 8 coals on bottom

INGREDIENTS

• 30-ounce bag frozen Tater Tots
• 6 eggs
• 1 cup milk
• 1 cup half & half (or another cup of milk)
• 1 large onion, finely chopped
• 1 stick butter
• 2 pounds breakfast.  I use Jimmy Dean’s original.
• ½ cup grated Parmesan cheese
• 3 cups shredded Mexican style four cheese blend or cheddar
• 1 teaspoon salt
• 1 teaspoon pepper

DIRECTIONS

·         Cook butter, onion, and sausage together until sausage is cooked through and crumbly.

·         Lightly grease or spray Dutch oven with cooking spray.

·         Mix Tots and sausage mixture together in Dutch oven.

·         Sprinkle 2 cups of shredded cheese and the Parmesan cheese over the mixture.

·         Whisk eggs, milk, half & half, salt, and pepper together.  Pour over the Tot and sausage mixture.

·         Sprinkle remaining cup of cheese over top.

·         Bake for 40-45 minutes.

cowboy stew

by Alan and Madge Passman

12″ Dutch oven – 10-15 coals on bottom

INGREDIENTS

• 3 pounds ground beef
• 1 large onion, chopped
• 1 medium bell pepper, chopped
• 2 (14.5-ounce) cans corn, drained
• 2 (14.5-ounce) cans baked beans, undrained
• ¼ cup brown sugar
• 2 (14.5-ounce) cans tomato sauce
• Salt and pepper to taste

DIRECTIONS

·         Brown ground beef and onions until beef is done and crumbly.

·         Mix all remaining ingredients together and reduce heat to a simmer for about one hour.

poncho villa stew

by Kelly Milligan

12″ Dutch Oven – 28 coals on top – 12 coals in ring on bottom

INGREDIENTS

• 3 cups cooked ham, diced
• 1 pound smoked sausage, sliced into 1/2 inch pieces
• 32 ounces chicken broth
• 1 (14-ounce) can diced tomatoes, with juice
• 2 (7-ounce) cans chopped green chilies, drained
• 2 medium onions, chopped
• ½ pound dried black beans soaked for at least 2 hours
• 24 ounces frozen whole kernel corn
• 3 teaspoons garlic, minced
• 2 tablespoons ground cumin
• 2 tablespoons cocoa or mole’ seasoning
• 1 teaspoon salt (or omit due to salt in the sausage and ham)
• 2 tablespoons dried oregano (or fresh)
• Oil or Pam-type cooking spray
• Sour cream, shredded cheese and/or fresh chopped cilantro for garnish

DIRECTIONS

·         Lightly oil or spray 12-inch or larger Dutch oven.

·         Combine drained beans and broth, bring to a boil, and cook for 20 minutes.

·         Add the remaining ingredients and stir well.

·         Bring stew to a boil, reduce heat and simmer for one hour.

·         Garnish with sour cream, shredded cheese and/or fresh chopped cilantro.

CORN PUDDING

by Bryce Peck

12″ Dutch Oven at 350 degrees – 17 coals on top, 8 coals on bottom

INGREDIENTS

• 2 cans (14.5 ounces) whole kernel corn, drained
• 2 cans (14.5 ounces) creamed corn
• 2 sticks butter
• 16 ounces sour cream
• 2 boxes Jiffy Corn Bread Mix

DIRECTIONS

·         Melt butter.

·         Add corn, creamed corn, and sour cream.

·         Mix together well.

·         Sprinkle corn bread mix over mixture and stir all together.

·         Pour mixture into Dutch oven.

·         Bake 45-50 minutes until liquid is absorbed.

Note:  A 10-inch (4-quart) Dutch oven can be used, just half the recipe.  14 coals top/7 coals bottom. 

OLD FASHIONED SUGAR CAKE

by David and Carolyn Daussin

12″ Dutch oven at 350 degrees – 14 coals on top – 7 coals on bottom

INGREDIENTS

• ½ cup vegetable shortening or lard
• 1 cup milk
• 1-1/2 teaspoons vanilla extract
• 2 cups plus 2 tablespoons all-purpose flour*
• 1 cup granulated sugar
• 4 teaspoons baking powder*
• 1 teaspoon salt
• 4 large egg whites
• Confectioner’s sugar for dusting

*You can substitute self-rising flour for the all-purpose flour and baking powder.

DIRECTIONS

·         Cream/whisk shortening and milk together for about 3 minutes.  It will look like small curd cottage cheese.

·         Add vanilla.

·         In a separate bowl, combine flour, sugar, baking powder, and salt. 

·         Add flour mixture one-third at a time to the milk mixture, blending well after each addition.

·         Add egg whites, mixing until combined well.

·         Pour batter into a greased and floured (do not use spray) Dutch oven.  You may substitute parchment paper.

·         Bake for 40-45 minutes, using a toothpick inserted in the center to test for doneness. 

·         Allow to cool before serving.  Lightly dust with Confectioner’s sugar, if desired.