Dutch Oven Dinner: Chicken & Okra Gumbo with Honey Skillet Cornbread

Campfire Eats
One of our favorite things to cook in cast iron is cornbread. This time we decided to try it out over the fire to go with an easy-speedy version of Chicken Gumbo. Now Gumbo Purists may scoff, but for a fast, flavorful and we think quite tasty stew cooked over a fire, this does the trick. The spice heats up your body real fast, making this great for a chilly night.

CrampedUp_ making cornbread

CrampedUp_butter castiron

CrampedUp_Gumbo 3

Chicken & Okra Gumbo
Tools:
12″ Dutch Oven
cutting board or cardboard
stirring spoon
measuring cup
medium heat fire

 

Ingredients:
3 tablespoons vegetable oil
1/3 cup all-purpose flour
2-4 tablespoons of secret Gumbo spice, depending on how spicy you want it
2 red bell peppers, chopped [tip: chop these, onions and garlic at home so it’s ready to go]
1 medium onion, chopped
4 garlic cloves, chopped
1 teaspoon dried oregano
salt + pepper
 4cups water or chicken broth
1 package (10 ounces) frozen, cut okra
1 package of smoked andouille sausage (precooked), chopped into half-rounds
1 rotisserie chicken (about 2 1/2 pounds), meat shredded – remove skin and bones [do this at home too]
Do:
Place the Dutch Oven in the fire, where it’s over decent heat but not ragingly hot. Heat up the oil then add the flour and a few pinches of the Gumbo Spice to make your roux, and keep stirring it constantly until golden (this happens quickly over the heat, about a minute or two). Add in the red peppers, onion, garlic and oregano, season with salt and pepper. Cook for about 10 minutes, stirring regularly. Add 4 cups of water or chicken broth to the mix. Add the Okra in. At this point if you have vegans or vegetarians with you, let this cook for a bit (add more spice, salt and pepper to flavor), and then let them eat. Then add in the sausage, and let that cook for about 10 minutes to let the flavor set in. Lastly, add in the shredded chicken. Once it’s fully warm, dig in and serve with a piece of fresh cornbread (see below for recipe).
Click below for full cornbread recipe and more photos!

Cast Iron Cooking: Quiche

Campfire Eats
IMG_2865
   Everyone loves a good camping breakfast.  While bouncing around the Plumas National Forest, we decided to experiment with a Campfire Quiche using Spinach, Tomato, Bacon, Cheese. It takes a while to cool, so if you want to eat it for breakfast, we recommend cooking it the night before while you’re cooking everything else for dinner. This is really great for 4 to 6+ people – we were just 2 people, so we still have quiche left that is still being eaten for breakfast (and other snack meals). Anyway, put this together with some coffee in the morning, and you’re ready for a full day!
– Quiche Recipe –
Tools:
Hot Fire
Cutting Board or Cardboard
Cast Iron Pan (12″)
Bowl
Fork

 

Ingredients:
Pie Crust (we buy ours pre-made)
5 Pieces Cooked Thick-Cut Bacon, Chopped Up
1.5 Cups of Spinach, Chopped Up
Handful of Cherry Tomatoes, Halfed
1 Cup of Shredded Cheese
6 Eggs
1.5 Cups of Heavy Cream
Salt + Pepper

 

Click below for full recipes + more photos

Dutch Oven Dinner: Enchilada Casserole

Campfire Eats
One of the easiest Dutch Oven recipes we have come across and despite it’s ingredients being on the ‘not so healthy’ side of things, is absolutely delicious.  Also, who in their right mind would turn down the opportunity to use Doritos for your car camping dinner in Yosemite.  Embrace your gut and get down with this incredible campfire dinner treat from your own Dutch Oven.  We served our Casserole with roasted sweet mini peppers in our Lodge cast iron skillet.
– Enchilada Casserole –
Tools:
10″ Dutch Oven
Stir Stick (Spatula, Spoon, Piece of Wood, etc)

 

Ingredients:
1 Can Chilli
1 Can Tomato Sauce
1 Can Enchilada Sauce
1 Bag Red Doritos
2 Cups Shredded Cheddar Cheese
1 Cup Sour Cream
1 Onion
Click below for some photos!

Dutch Oven Dinner: Barbeque Ribs

Campfire Eats
When you have the time, the space and a lot of hunger, get your Dutch Oven out and cook up a feast. It truly does take time, but it’s the best kind of time – time deserved – spent sitting around the fire and enjoying the evening light while you await the best camping dinner you may have ever eaten. While kicking back at Stumpy Meadows Lake, CA we whipped this up, served with some grilled corn and lots of banquet beer.
– Barbeque Ribs Recipe –
Tools:
Hot Fire
Dutch Oven
Bowl
Tongs of some kind, or a couple sticks
Ingredients:
Rack of Ribs
Chopped Onions
Bottle of Ketchup
Salt + Pepper
Spice Blend (Chile Powder, Cumin, Nutmeg)
Water
Brown Sugar
Apple Cider Vinegar
Click below for full recipe + photos