My Dutch Oven

Dutch Oven gift ideas and outdoor cooking recipes

Welcome to My Dutch Oven.

Recipe of the Week:

My Cajun Chicken Andouille
* Mike Southam

Ingredients:

4 Boneless, skinless chicken breasts

4 Andouille sausage

1/2 large onion, sliced into layers.

24oz. finely diced tomatoes,

2 Tbsp Creole Seasoning

4 Bay leaves

Garlic salt to taste

Directions:

Slice chicken breast in half lengthwise and set aside. Slice sausage in half lengthwise and set aside.

Add one layer of halved chicken to a casserole dish. Season with creole to taste. Add one layer of halved sausage over chicken, cut side down, Add remaining chicken halves and repeat seasoning & sausage. Add onion slices and top with tomatoes & garlic salt to taste. Finally, add bay leaves.

Bake 350 Cook until Thermometer indicates 165 F. (internal temp will increase)

Keep covered until ready to serve.

Tip of the Week:

How should I store my Dutch Oven?

Water and moist air can harm a Dutch Oven. Store it in a dry place where the air circulates. Tuck a paper towel inside to help absorb any moisture that may get into the Dutch Oven. Many peopl ... (read more)

"What began as a project to share a few wonderful Dutch Oven cooking experiences with our friends,
has become an experiment in learning to "stretch" our learning into new areas of growth,
while at the same time learning to "shrink" from the natural fears
of the unknown." - Jeanie Walker