Dutch Oven Recipes – Camping Recipes

Dutch Ovens for Camping

To have some of the best tasting meals for camping that is low fat.
For camping feast that are delicious & fun to make you can’t beat a cast iron Dutch oven hanging on a tripod over hot coals on a hot summer night. When camping in parks or way back in a wild setting campers like to tell stories & trade camping recipes.  It’s a great time for children to learn Dutch oven cooking from older campers & to learn how to use them.  If you’re on a lone country trail or  trekking by a mountain lake;  join your fellow campers & share a good camping recipe with them.

Baja Seafood Stew

1/2 c Onion; Chopped, 1 Medium

1/2 c Green Chiles; Chopped

2 Cloves Garlic;Finely Chopped

1/4 c Olive Oil

2 c White Wine; Dry

1 tb Orange Peel; Grated

1 1/2 c Orange Juice

1 tb Sugar

1 tb Cilantro; Fresh, Snipped

1 ts Basil Leaves; Dried

1 ts Salt

1/2 ts Pepper

1/2 ts Oregano Leaves; Dried

28 oz Italian Plum Tomatoes; *

24 Soft-shell Clams; Scrubbed

1 1/2 lb Shrimp; Raw, Shelled, Med.

1 lb Fish; **

6 oz Crabmeat; Frozen, ***

Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in half. **

The following fish can be used: cod, sea bass, mahimahi or red snapper fillets that

are cut into 1-inch pieces.

*** Crabmeat should be thawed, drained and cartilage removed. Cook and stir

Onion, chilies, and garlic in oil in 6-quart Dutch oven until onion is tender. Stir in

Remaining ingredients except seafood. Heat to boiling; reduce heat. Simmer

uncovered for 15 minutes. Add clams; cover and simmer until clams open, 5 to 10

minutes. (Discard any clams that have not opened.) Carefully stir in shrimp, fish

and crabmeat. Heat to boiling; reduce heat. Cover and simmer until shrimp are

pink and fish flakes easily with fork, 4 to 5 minutes.