About our Company
Welcome to our Cast Iron Cookware Shop where you can purchase a classic Cast Iron Dutch Oven, Preseasoned or Color Cast. We offer Cast Iron Roasters, Cast Iron Casseroles, Cast Iron Fry Pans, Cast iron Skillets, Cast Iron Grills and Cast Iron Griddles. Our Special Items include a Cast Iron Cornbread Corn Stick Pan, Cast Iron Paella Pan, Cast Iron Pizza Pan and Cast iron Fajita Skillet. We offer a selection of Cast Iron Meat Grinders, Cast Iron Food Choppers and a Cast Iron Coffee Bean Grinder. Continue the tradition of great cooking with cast iron cookware for kitchen and camping. Just like your favorite family recipes, castiron can be handed down to your children and grandchildren. This cast Iron cookware is time tested by good cooks making good food. Taste the food not the cookware. Cast iron cook ware is the durable, low maintenance, affordable way to give your family the very best meals.
We want to start by offering our customers a large selection of Cast Iron products and great recipes with them.
Lets start with a Gumbo from bayourecipes.com that is ideal with a
Lodge Logic Six Quart Pre – Seasoned Camp Dutch Oven
New Orleans Restoration Shrimp & Andouille Sausage Gumbo
Ingredients:
1/2 Cup Vegetable Oil
1/2 Cup All-Purpose Flour
4 Stalks Celery, chopped coarse
2 Medium Onions, chopped coarse
2 Green Bell Peppers; seeded, cored & chopped 
2 Bay Leaves
2 tsp Salt
2 tsp Dried Oregano, crumble
1/2 tsp Cayenne
40 oz Clam Juice
28 oz Canned Plum Tomatoes, drained & chopped
1 lb Smoked Andouille Sausage, halved lengthwise & cut into 1/4″ slices
1/2 lb Okra, trimmed & cut crosswise into 1/4″ slices
2 lb Uncooked Medium Shrimp, peeled & de-veined
Cooked Long Grain Rice
2 Tomatoes, seeded & diced
Messin’ it up:
Heat the oil in a large Dutch oven over high heat until it is almost smoking.
Add the flour and cook, stirring, until dark reddish brown (about 8 minutes).
Add the Holy Trinity [celery, onions and bell peppers] all at once.
Cook 5 minutes, stirring – keep from sticking to the bottom of the pan.
Mix in the bay leaves, salt, oregano and cayenne.
Now add the clam juice, plum tomatoes and sausage.
Boil 15 minutes.
Add the okra and reduce heat.
Simmer until the okra is tender and
then add the shrimp.
Simmer until just cooked through (about 3 minutes).
Scoop the rice in each soup bowl and pour in the gumbo.
Garnish with diced tomato.
* * please contribute to a New Orleans relief effort