“There is no healthier way to cook.” Collen Sloan
Bill Ryan serves up some of the finest Cajun and Creole cooking out of a Dutch oven you’ll ever taste! With this cookbook, he shares some of his prize recipes and tips for cast-iron cooking. Give a few of these Louisiana favorites a try: Beignets, Shrimp Creole, Dirty Rice, and Crawfish Etouffee. And, if that doesn’t fit the bill, Grillades and Grits, Cajun Cacciatore, Mardi Gras Rolls, and Lime-Coconut Buttermilk Pie certainly will.
|Publisher:||Smith, Gibbs Publisher|
|Product dimensions:||7.20(w) x 8.60(h) x 1.10(d)|
|Age Range:||16 Years|
About the Author
Bill is the president and founder of the Louisiana Dutch Oven Society and serves on the board of directors of the International Dutch Oven Society as the representative for the southern states region. He started cooking with Dutch ovens as a hobby in 2000 and has participated in Dutch oven cook-offs since 2007.
Read an Excerpt
10-inch Dutch Oven
7 Coals on Bottom
10 Coals on Top
2 cloves of garlic, minced
1 teaspoon oregano
1 medium onion, diced1/4 cup red wine
1 medium green bell pepper, diced
1 jalapeno pepper, chopped
1 medium tomato, diced1.2 pound whole button mushrooms
1 tablespoon tomato paste
Simmer the garlic, oregano, and onion in the wine for 5 minutes. Add bell pepper and jalapeno pepper. Cook, stirring frequently, then add tomatoes and simmer for 30 minutes. Add mushrooms and tomato paste, cook until the sauce is thickened, about 10–15 minutes.
Table of Contents
Dutch Oven Cooking 4
It’s All About the Food 9
Cajun seasonings 12
Main Dishes 32