I got a Le Creuset dutch oven at Savers today for $3.99. I don’t know what size it is; it has 22 on the inside lid. It’s well used, white, with a chip about the size of a dime on the interior bottom. I’m not worried about the chip, though, the Le Creuset website says that it’s no big deal. But, aside from knowing that I need a dutch oven to be a super awesome cook (at least according to all the cookbooks I read), I really don’t know what to make with it.
So, all you Straight Dope chefs, what are your favorite recipes using a dutch oven?
Here’s mine. I usually just go with spicy Italian sausage rather than the andouille and Italian seasoning (Herbs de Provence) rather than the fresh thyme and oregano to make it easier. Also, Irish Stew, but I don’t have access to a recipe just now.
Chicken Jambalaya
Ingredients
• 6 Chicken Thighs, boneless and skinless, cut into 1-inch chunks
• 2 teaspoons canola oil
• 1 cup andouille sausage, chunked
• 1 onion, chopped
• 1 celery stalk, chopped
• 1 green pepper, chopped
• 1/2 teaspoon cayenne pepper
• 1 teaspoon thyme, minced
• 1 teaspoon oregano, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1 14-ounce can whole, peeled plum tomatoes, with juice
• 1 14-ounce can tomato sauce
• 2 cups chicken broth
• 4 scallions, chopped
• 1 cup long-grain rice
Preparation
In a large saucepan, warm canola oil over medium heat. Add sausage; sauté until crispy on the edges, about 8 minutes. Stir in onion, celery, green pepper; sauté until tender, about 5 minutes. Increase heat to medium-high, add chicken thighs and sauté until lightly browned, about 8 minutes. Return heat to medium; stir in cayenne pepper, thyme, oregano, salt, pepper and garlic. Continue sautéing about 3 more minutes.
Stir in tomatoes with their juices, tomato sauce, chicken broth, scallions and rice. Bring to a simmer; reduce heat to very low, cover and cook for 20 minutes.