DUTCH OVEN APPLE DUMP CAKE

For my 32nd birthday Shannon got me a real legit Lodge 12" Dutch Oven. I've been wanting one since going on a floating/camping trip last summer and my friends had one. Picked up some books from the library and I'm ready to try this super easy recipe to break in my first time. 

Mom and Dad got me a Lid Lifter and a Weber charcoal chimney. Now we are ready to start cooking.

 We used 25 charcoal briquettes for this recipe. Let it get hot for 15 minutes.

 Open cans and cake box. Dump. Don't stir. Dot with butter. Sprinkle with cinnamon. Really, this is ridiculously easy.

 15 minutes later the coals are hot hot hot.

 Arrange 15 on the bottom all willy nilly like. 

 Add the Dutch Oven.

 10 bricks on top.

 We used a small fan and brush to keep the ashes off the top. When opening the lid you don't want them to fall in and ruin the deliciousness inside.

 Grab a beer or wine and some good friends.

 45 minutes later you have yummy yummy apple dump cake.

 Pair it with some vanilla ice cream. 

INGREDIENTS

• 2 cans apple pie filling

• 1 box of yellow cake mix (white would also work)

• Cinnamon

• Butter or margarine

GUMBO - SPRINGFIELD STYLE

INGREDIENTS

• 1 cup vegetable oil

• 1 cup all-purpose flour

• 1½ cups chopped onions

• 1 cup chopped celery

• 1 cup chopped bell peppers

• 1 pound andouille cut crosswise into ½-inch slices

• 6 cups chicken broth -or homemade stock

• 1 pound boneless chicken meat or turkey, cut into chunks or shredded

• ½ tsp cumin

• ½ tsp paprika

• ½ tsp oregano

• 1½ teaspoons salt

• ⅛ teaspoon cayenne pepper

• 3 bay leaves

• Cooked Rice for serving

INSTRUCTIONS

1. Combine the oil and flour in a large pot over medium heat (use a cast iron one if you have it). Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the meats, spices, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and broth are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 2 hours.
2. Before serving, skim off any fat that rises to the surface. Remove from the heat. Stir in file powder (optional). Remove the bay leaves and serve in deep bowls.
3. Add cooked rice on top.