Help! First DO Main Dish

Thanks for your replies!!!!! I can't wait to go camping next week to try a few!

Wavesprite wrote:
I really really want to learn to cook in my dutch oven. I've made the "dump cake" cobbler a few times and that seemed easy enough, but can someone suggest a main dish or two for a first time attempt???

Welcome and congratulations on your first recipes. Soon you can claim the title of cast iron chef. :c

The suggestions given are excellent. You can also do a simple pot roast. Be sure to keep the d.o. 1/3 full of broth or hot water to prevent scorching. Let it simmer about 2 hours (longer if using 4 pound or heavier chuck roast).

Here's a link to the Southern California Chapter of the International Dutch Oven Society. It will list dutch oven gatherings and events where the experienced help the newcomers.
http://socaldos.org/

Our favorite is easy and quick. CAJUN CHICKEN STEW

Heat briquettes or prepare fire. While they are preparing, prepare ingredients.

1 lb boneless, skinless chicken breast cut into bite-size cubes
1 lb andouille sausage, cut into 1/4" slices, again bite-size
4 potatoes, peeled and cubed
2 stalks celery, sliced
3 carrots, sliced
1 large onion, chopped
1 lb mushrooms, sliced (optional)
1 can chicken broth
FOR LATER
1 can cream of chicken soup
2 cups shredded cheddar cheese
1 small container of sour cream

Oil DO and add chicken and sausage. Cook over fire for approximately 5 minutes then add all veggies except potatoes. Continue cooking another 5 minutes, then add potatoes and can of broth.

Cover and continue cooking on fire or briquettes for 30 minutes or until potatoes and chicken are done through.

Add cream of chicken soup and 1 cup of cheddar cheese, stir well and heat until warm.

Serve with cheddar cheese and sour cream for garnish.

(You can also add some cajun seasoning, to taste.)

This is our favorite. If you have a 12 inch DO, line with foil in two directions with plenty of length to seal on top. Cover the bottom of the DO with sliced onions, put two small Cornish hens (baste them with butter first and make sure they are completely thawed) in the middle. Around the sides, add small red potatoes, 4 half ears of corn on the cob and carrots. Season with lots of Rosemary, season salt and black pepper. Pour in one can of tomatoes and one can of beer. Fold the foil over and seal the top. Put the lid on (you may have to mash it down) and cook with 10 charcoals on the bottom and 20 on the top for about an hour and a half. Then put the same amount of fresh charcoal and cook for another hour or so. It is great.