35+ Irresistible Cast Iron Dutch Oven Seafood Recipes Perfect for Family Dinners

Cast iron Dutch ovens have long been revered for their ability to retain heat and cook food evenly, making them a kitchen staple for everything from slow-braising meats to baking breads.

But did you know that these versatile pots are also perfect for cooking seafood?

Whether you’re craving a rich, creamy seafood chowder or a flavorful, perfectly cooked paella, the cast iron Dutch oven is the ideal tool for preparing your favorite seafood dishes.

In this blog, we’ve gathered over 35 mouthwatering seafood recipes, each designed to maximize the potential of your Dutch oven while bringing out the fresh, delicate flavors of the sea.

From quick weeknight dinners to special occasion feasts, there’s something here for every seafood lover.

Get ready to impress your guests or enjoy a cozy dinner at home with these delicious cast iron Dutch oven seafood recipes.

35+ Irresistible Cast Iron Dutch Oven Seafood Recipes Perfect for Family Dinners

Cooking seafood in a cast iron Dutch oven not only ensures even cooking and rich flavors but also brings a rustic, comforting touch to your meals.

The heavy-duty construction of the Dutch oven allows the ingredients to meld together beautifully, creating satisfying and memorable dishes.

Whether you’re preparing tender lobster, succulent shrimp, or sweet mussels, these 35+ recipes will have you exploring the best of what the ocean has to offer— all from the comfort of your own kitchen.

So grab your Dutch oven, gather your ingredients, and dive into the world of seafood cooking with these fantastic recipes!

Seafood Paella in a Cast Iron Dutch Oven

A rich and flavorful seafood paella, prepared in a cast iron Dutch oven, combines shrimp, mussels, clams, and white fish with vibrant vegetables and a touch of saffron. The Dutch oven ensures even cooking and adds a deep flavor to the dish, perfect for a family meal or special gathering.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 lb mussels
• 1 lb clams
• 1 lb white fish fillets (such as cod or snapper), cut into chunks
• 1 ½ cups Arborio rice
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup white wine
• 1 ½ teaspoons saffron threads, soaked in warm water
• 1 can (14 oz) diced tomatoes
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, red bell pepper, and garlic, and sauté for 5-6 minutes until softened.
2. Stir in the Arborio rice, paprika, cayenne, and saffron with its soaking water. Toast the rice for 2-3 minutes, stirring occasionally.
3. Add the diced tomatoes, white wine, and chicken broth. Stir everything together and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
4. Arrange the fish, shrimp, mussels, and clams on top of the rice. Cover and cook for an additional 10-12 minutes until the seafood is cooked through, the mussels and clams have opened, and the rice is tender.
5. Remove the Dutch oven from heat and let it sit, covered, for 5 minutes before serving.
6. Garnish with freshly chopped parsley.

This seafood paella cooked in a cast iron Dutch oven captures the essence of traditional Spanish cooking with a wonderful balance of flavors. The rice becomes perfectly infused with the seafood’s briny essence, and the Dutch oven ensures every ingredient is cooked to perfection, making it a showstopper at any dinner table. The dish is hearty and satisfying, offering an impressive, aromatic presentation that will delight seafood lovers and newcomers alike.

Cast Iron Dutch Oven Seafood Stew

A comforting and hearty seafood stew made in a cast iron Dutch oven. This stew features a variety of fresh seafood, including shrimp, scallops, and white fish, simmered in a creamy broth with a blend of fresh herbs and vegetables. The Dutch oven provides the perfect vessel to develop rich, layered flavors.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 lb scallops
• 1 lb white fish fillets, cut into chunks
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 ½ cups diced tomatoes
• 4 cups seafood stock
• 1 cup heavy cream
• 1 tablespoon fresh thyme, chopped
• 2 bay leaves
• 1 teaspoon paprika
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté for 6-8 minutes until the vegetables are soft.
2. Add the diced tomatoes, seafood stock, paprika, thyme, and bay leaves. Stir and bring the mixture to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
3. Stir in the heavy cream and bring back to a simmer. Add the shrimp, scallops, and fish. Cook for another 8-10 minutes, until the seafood is tender and cooked through.
4. Remove the stew from heat and discard the bay leaves. Taste and adjust seasoning with salt and pepper.
5. Serve the stew hot, garnished with freshly chopped parsley.

This seafood stew is a rich, comforting dish that offers layers of flavor with each bite. The creamy broth, infused with herbs and seafood stock, envelops the tender shrimp, scallops, and fish. Cooking in a Dutch oven allows the flavors to meld together beautifully while ensuring even cooking. This hearty stew is perfect for a chilly evening, providing a satisfying and soul-warming meal that celebrates the bounty of the sea.

Cast Iron Dutch Oven Shrimp and Grits

This Southern classic takes on a luxurious twist when prepared in a cast iron Dutch oven. The shrimp are sautéed in a flavorful garlic-butter sauce, while the creamy grits, cooked to perfection, create the ideal base. The Dutch oven keeps everything warm and maintains an even heat for perfect cooking.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cup stone-ground grits
• 4 cups water or chicken broth
• 3 tablespoons butter
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• ½ cup heavy cream
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. In a large Dutch oven, bring 4 cups of water or chicken broth to a boil. Slowly stir in the grits. Reduce the heat to low, cover, and cook for 25-30 minutes, stirring occasionally, until the grits are soft and creamy. Stir in 2 tablespoons of butter, heavy cream, and salt and pepper to taste. Keep warm.
2. In a separate large skillet or Dutch oven, heat the olive oil and remaining tablespoon of butter over medium-high heat. Add the garlic and cook for 1 minute until fragrant.
3. Add the shrimp to the skillet and sprinkle with smoked paprika, cayenne, salt, and pepper. Cook the shrimp for 3-4 minutes on each side until pink and cooked through.
4. Stir in the lemon juice and remove from heat.
5. To serve, spoon the creamy grits onto a plate or bowl and top with the garlic-butter shrimp. Garnish with fresh chopped chives.

This shrimp and grits dish is a show-stopping Southern favorite with a cast iron twist. The creamy, buttery grits pair perfectly with the savory shrimp, creating a rich and satisfying meal. The cast iron Dutch oven not only ensures that the grits cook to the perfect texture but also helps to infuse the shrimp with rich, garlicky flavors. It’s a comforting and indulgent meal that is both easy to make and incredibly delicious.

Cast Iron Dutch Oven Lobster and Corn Chowder

This luxurious lobster and corn chowder is made in a cast iron Dutch oven, where the flavors of tender lobster, sweet corn, and rich cream come together. The Dutch oven ensures even heat distribution, making this creamy and hearty chowder a perfect comfort food to serve on a cool evening.

Ingredients:

• 2 lobsters, cooked and meat removed, chopped into chunks
• 2 cups fresh or frozen corn kernels
• 1 large potato, peeled and diced
• 1 onion, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups seafood stock
• 2 cups heavy cream
• 1 teaspoon smoked paprika
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil and butter in a large Dutch oven over medium heat. Add the onion, celery, and garlic, sautéing for 5-6 minutes until softened.
2. Add the diced potato, corn kernels, smoked paprika, and seafood stock. Stir to combine, and bring the mixture to a simmer. Let it cook for about 10 minutes, or until the potatoes are tender.
3. Stir in the heavy cream and bay leaves. Let the chowder simmer for an additional 5 minutes to thicken slightly.
4. Add the lobster meat, stirring gently to combine. Continue to cook for another 3-4 minutes until the lobster is heated through.
5. Remove the chowder from heat, discard the bay leaves, and adjust the seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley.

This lobster and corn chowder made in a cast iron Dutch oven is the epitome of comfort food, with creamy textures and the sweetness of fresh corn paired perfectly with tender lobster. The cast iron provides even heat, allowing the flavors to develop beautifully, while the creamy broth envelops every ingredient. This dish is indulgent yet easy to prepare, ideal for special occasions or a cozy dinner.

Cast Iron Dutch Oven Clam Bake

A traditional New England clam bake gets a modern twist with this one-pot recipe using a cast iron Dutch oven. With tender clams, sausage, potatoes, and corn, this hearty dish is packed with flavor. Cooking everything in the Dutch oven makes it easy to prepare and perfect for serving a crowd.

Ingredients:

• 2 dozen littleneck clams, scrubbed
• 1 lb smoked sausage, cut into 1-inch pieces
• 4 ears of corn, husked and halved
• 1 lb baby potatoes, halved
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 lemon, sliced
• 2 tablespoons olive oil
• 2 cups seafood stock
• 1 tablespoon Old Bay seasoning
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the Dutch oven over medium heat and add the olive oil. Once hot, add the sliced onion and garlic, cooking for 3-4 minutes until fragrant.
2. Add the sausage pieces and cook for an additional 5 minutes, allowing them to brown slightly.
3. Arrange the halved potatoes and corn on top of the sausage in the Dutch oven. Sprinkle with Old Bay seasoning, salt, and pepper. Pour the seafood stock over the top and add the lemon slices.
4. Carefully place the clams on top of the vegetables. Cover the Dutch oven with a tight-fitting lid.
5. Reduce the heat to low and let everything steam for 15-20 minutes, until the clams open and the potatoes are tender.
6. Discard any clams that do not open. Serve the clam bake hot, garnished with fresh parsley.

This cast iron Dutch oven clam bake is a festive and flavorful dish that brings together the best of New England seafood. The clams, sausage, potatoes, and corn cook together in a savory, aromatic broth, infusing everything with incredible flavor. The Dutch oven ensures an even cook, and its rustic charm adds to the experience, making it an ideal choice for a gathering or a casual family dinner. The fresh parsley and lemon slices add a refreshing contrast to the richness of the dish.

Cast Iron Dutch Oven Crab Cakes with Remoulade Sauce

Crispy on the outside and tender on the inside, these crab cakes are cooked to perfection in a cast iron Dutch oven. Paired with a tangy remoulade sauce, they make for an elegant seafood dish that’s perfect for any occasion. The Dutch oven provides an even cook, ensuring a golden brown crust and juicy crab meat.

Ingredients:

• 1 lb fresh lump crab meat, picked over for shells
• ½ cup breadcrumbs
• 2 tablespoons mayonnaise
• 1 egg, beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Old Bay seasoning
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons butter
• 2 tablespoons olive oil

For Remoulade Sauce:

• ½ cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon capers, chopped
• 1 teaspoon hot sauce
• Salt and pepper to taste

Instructions:

1. In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and parsley. Mix until just combined, being careful not to break up the crab meat.
2. Form the mixture into small cakes, about 3-4 inches in diameter.
3. Heat the butter and olive oil in a large cast iron Dutch oven over medium heat. Once hot, add the crab cakes in batches, cooking for 3-4 minutes on each side until golden brown and crispy.
4. Remove the crab cakes from the Dutch oven and set aside on a paper towel-lined plate.
5. For the remoulade sauce, whisk together all ingredients in a small bowl.
6. Serve the crab cakes hot with a generous drizzle of remoulade sauce.

These crab cakes are a perfect balance of crispy exterior and delicate, flavorful crab meat on the inside. The remoulade sauce adds a zesty contrast that elevates the dish. Using a cast iron Dutch oven for cooking ensures that the crab cakes cook evenly and develop a perfectly golden crust. This dish works wonderfully as an appetizer or as part of a larger seafood meal, making it a versatile and sophisticated choice for any occasion.

Cast Iron Dutch Oven Shrimp Scampi

This shrimp scampi, made in a cast iron Dutch oven, features succulent shrimp sautéed in a garlic butter sauce with a hint of white wine and lemon. The Dutch oven ensures even cooking and deep flavor, making this an easy and delicious dish that’s perfect for a quick weeknight dinner or a special occasion.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 8 oz linguine or spaghetti
• 4 tablespoons butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup dry white wine
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook the linguine or spaghetti according to package instructions. Drain, reserving 1 cup of pasta water. Set aside.
2. Heat the olive oil and 2 tablespoons of butter in a large cast iron Dutch oven over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
3. Add the white wine, lemon juice, and lemon zest. Stir and bring the mixture to a simmer for 3-4 minutes, reducing the sauce by about half.
4. Add the shrimp to the Dutch oven and cook for 3-4 minutes until the shrimp are pink and opaque.
5. Add the cooked pasta to the Dutch oven, tossing everything together. If the sauce is too thick, add some reserved pasta water to loosen it up.
6. Stir in the remaining 2 tablespoons of butter and season with salt, pepper, and crushed red pepper flakes to taste.
7. Serve the shrimp scampi garnished with fresh parsley and an extra squeeze of lemon.

This shrimp scampi made in a cast iron Dutch oven is an easy yet elegant dish. The shrimp are perfectly cooked in a garlicky butter sauce, and the pasta absorbs all the delicious flavors. The Dutch oven’s ability to retain and distribute heat evenly ensures that every bite is infused with richness and depth, while the addition of lemon and wine keeps the dish bright and fresh. It’s a classic seafood meal that’s full of flavor and always a crowd-pleaser.

Cast Iron Dutch Oven Fish Tacos

These fish tacos, cooked in a cast iron Dutch oven, feature crispy fried fish topped with a refreshing slaw, and a creamy sauce. The Dutch oven provides the perfect even heat to fry the fish, making these tacos crispy on the outside while remaining tender on the inside. This recipe is perfect for a fun, flavorful dinner.

Ingredients:

• 1 lb white fish fillets (such as tilapia, cod, or mahi-mahi), cut into strips
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• Salt and pepper to taste
• 2 cups vegetable oil (for frying)
• 8 small corn or flour tortillas
• 1 cup shredded cabbage
• 1 small carrot, grated
• ½ red onion, thinly sliced
• ¼ cup fresh cilantro, chopped
• ½ cup sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon hot sauce (optional)

Instructions:

1. In a shallow bowl, soak the fish strips in buttermilk for 15-20 minutes.
2. In a separate bowl, mix the flour, garlic powder, paprika, cayenne pepper, salt, and pepper.
3. Heat the vegetable oil in a large cast iron Dutch oven over medium-high heat.
4. Dredge the buttermilk-soaked fish strips in the seasoned flour mixture, coating them evenly.
5. Fry the fish in batches, cooking for 3-4 minutes on each side, until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
6. While the fish cooks, prepare the slaw by combining the shredded cabbage, grated carrot, red onion, and cilantro in a bowl. In a separate small bowl, whisk together the sour cream, mayonnaise, lime juice, and hot sauce.
7. Warm the tortillas in a dry skillet or microwave.
8. To assemble the tacos, place a few pieces of fried fish on each tortilla, top with the slaw, and drizzle with the creamy sauce. Garnish with additional cilantro and a squeeze of lime.

These crispy fish tacos made in a cast iron Dutch oven are a fun and flavorful dish. The fish, coated in a crispy, seasoned crust, contrasts beautifully with the cool, tangy slaw and creamy sauce. The Dutch oven ensures an even fry, giving the fish the perfect texture. This recipe brings together fresh ingredients and bold flavors, making it a fantastic option for a quick weeknight dinner or a weekend taco night with friends.

Cast Iron Dutch Oven Blackened Redfish

This blackened redfish, cooked in a cast iron Dutch oven, is coated with a flavorful blend of spices and seared to perfection. The high heat of the Dutch oven creates a beautifully charred crust while keeping the fish moist and tender inside. It’s a quick and impressive dish perfect for seafood lovers.

Ingredients:

• 2 redfish fillets (or any firm white fish), skin-on
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 1 tablespoon butter
• Lemon wedges (for serving)

Instructions:

1. In a small bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper.
2. Pat the redfish fillets dry with paper towels. Rub the spice mixture evenly onto both sides of the fillets.
3. Heat the olive oil in a large cast iron Dutch oven over medium-high heat until the oil starts to shimmer.
4. Add the fillets to the hot Dutch oven, skin-side down. Press them gently to ensure even contact with the pan. Cook for 4-5 minutes until the skin is crispy and the fish is cooked halfway through.
5. Flip the fillets and cook for another 3-4 minutes until the fish is cooked through and the crust is nicely blackened.
6. Add a tablespoon of butter to the pan and swirl to melt, basting the fish with the butter for an extra layer of flavor.
7. Remove the fillets from the Dutch oven and let them rest for a couple of minutes.
8. Serve the blackened redfish with lemon wedges for squeezing over the top.

This blackened redfish, made in a cast iron Dutch oven, is a delicious and bold dish. The spice blend creates a flavorful, crispy crust, while the fish remains moist and tender inside. The Dutch oven’s ability to retain and evenly distribute heat ensures that the fish gets a perfectly charred exterior. With just a few simple ingredients, this dish captures the essence of Southern cooking and is sure to impress at any dinner table.

Cast Iron Dutch Oven Fish and Chips

This classic fish and chips dish is elevated with the use of a cast iron Dutch oven, ensuring the fish comes out crispy and golden while maintaining a juicy interior. Paired with perfectly fried potato wedges, this hearty meal is a hit for a comforting family dinner or a fun seafood night.

Ingredients:

• 4 white fish fillets (such as cod or haddock)
• 3 large russet potatoes, cut into wedges
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 1 cup cold sparkling water (or regular cold water)
• 1 cup vegetable oil (for frying)
• 1 lemon, sliced (for serving)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Start by preparing the potatoes. Heat 1 cup of vegetable oil in a large cast iron Dutch oven over medium-high heat. Once the oil is hot, fry the potato wedges in batches for 6-8 minutes, or until golden brown and crispy. Remove and place on paper towels to drain excess oil.
2. In a bowl, whisk together the flour, baking powder, salt, paprika, and pepper. Gradually add the sparkling water, whisking until a smooth batter forms. The batter should be thick enough to coat the back of a spoon.
3. Pat the fish fillets dry with paper towels. Dip each fillet into the batter, ensuring it is evenly coated.
4. In the same Dutch oven, heat more oil (about 2 cups) over medium-high heat for frying the fish. Once the oil reaches around 350°F (175°C), carefully add the battered fillets. Fry for 4-5 minutes per side until golden and crispy.
5. Remove the fish from the oil and drain on paper towels.
6. Serve the fish with the crispy potato wedges, garnished with fresh parsley and lemon slices.

This fish and chips recipe cooked in a cast iron Dutch oven creates an unbeatable combination of crispy, golden fish and perfectly fried potato wedges. The Dutch oven’s heat retention ensures an even fry, giving the fish an irresistible crunch while keeping it moist and tender inside. With its deliciously crispy crust and fresh lemon squeeze, this dish is both satisfying and comforting, making it an ideal choice for a fun and indulgent seafood meal.

Cast Iron Dutch Oven Mussels in White Wine Sauce

Mussels cooked in a fragrant white wine sauce with garlic, shallots, and herbs make for a simple yet elegant seafood dish. The cast iron Dutch oven is perfect for steaming the mussels evenly, locking in the flavors of the broth, and ensuring the mussels remain tender and juicy.

Ingredients:

• 2 lbs fresh mussels, cleaned and debearded
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 shallot, finely chopped
• 4 cloves garlic, minced
• 1 cup dry white wine
• 1 cup seafood stock or chicken broth
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh parsley, chopped
• Salt and black pepper to taste
• Lemon wedges (for serving)
• Fresh parsley (for garnish)

Instructions:

1. In a large cast iron Dutch oven, heat the olive oil and butter over medium heat. Add the shallots and garlic, and sauté for 2-3 minutes until fragrant and softened.
2. Add the white wine and seafood stock to the Dutch oven. Stir in the thyme, parsley, salt, and pepper. Bring the mixture to a simmer and cook for 2-3 minutes to allow the flavors to meld.
3. Add the mussels to the Dutch oven, cover, and cook for 5-7 minutes, shaking the pot occasionally, until the mussels have opened. Discard any mussels that do not open.
4. Remove the Dutch oven from heat, and drizzle with fresh lemon juice.
5. Serve the mussels hot, garnished with fresh parsley and lemon wedges on the side.

This recipe for mussels in white wine sauce made in a cast iron Dutch oven is both quick and elegant. The mussels cook perfectly in the flavorful broth, absorbing all the savory aromas of garlic, shallots, and herbs. The Dutch oven allows for even cooking, ensuring that every mussel is tender and juicy. Served with a squeeze of lemon and a sprinkle of fresh parsley, this dish is an ideal appetizer or light main course, offering a fresh and delicious seafood experience.

Cast Iron Dutch Oven Seafood Risotto

A creamy, flavorful seafood risotto made in a cast iron Dutch oven is the perfect blend of rich textures and bright seafood flavors. The Dutch oven provides a consistent, even heat, allowing the rice to cook to perfection while absorbing all the delicious seafood broth, creating a satisfying and hearty dish.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 lb scallops, cleaned
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• 1 cup dry white wine
• 4 cups seafood stock (or chicken broth)
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• 1 tablespoon lemon juice

Instructions:

1. In a large cast iron Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the onion and garlic, sautéing for 4-5 minutes until softened.
2. Stir in the Arborio rice and cook for 2-3 minutes, toasting the rice lightly.
3. Pour in the white wine, stirring constantly, until the wine is absorbed by the rice.
4. Gradually add the seafood stock, ½ cup at a time, stirring and allowing the liquid to absorb before adding more. Continue this process for 15-20 minutes until the rice is cooked al dente and creamy.
5. While the risotto cooks, heat the remaining tablespoon of butter in a separate skillet over medium-high heat. Sear the shrimp and scallops for 2-3 minutes on each side until just cooked through. Set aside.
6. Once the risotto is cooked, stir in the heavy cream, thyme, and salt and pepper to taste. Add the shrimp and scallops to the risotto and gently mix.
7. Finish with fresh parsley and a squeeze of lemon juice before serving.

This seafood risotto cooked in a cast iron Dutch oven is an indulgent, comforting dish full of flavor. The creamy, tender rice is perfectly infused with seafood stock and the delicate flavors of shrimp and scallops. The Dutch oven allows for even cooking, making it easier to achieve that perfectly creamy texture. Topped with fresh herbs and a squeeze of lemon, this dish is a true seafood lover’s delight, perfect for a special meal or when you want to impress your guests with a rich, flavorful dish.

Cast Iron Dutch Oven Crab and Corn Chowder

This crab and corn chowder made in a cast iron Dutch oven is a rich, creamy comfort food. The sweetness of the corn and the delicate flavor of the crab are enhanced by a smooth, velvety base, creating a hearty soup perfect for cooler weather. The Dutch oven ensures an even cook, making every bite satisfying and full of depth.

Ingredients:

• 1 lb crab meat, cooked and shredded
• 2 cups fresh or frozen corn kernels
• 3 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 4 cups chicken or seafood stock
• 2 cups heavy cream
• 2 tablespoons butter
• 1 teaspoon thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large cast iron Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and garlic, sautéing for 4-5 minutes until softened.
2. Add the diced potatoes, corn kernels, paprika, and thyme. Stir to combine, then add the chicken or seafood stock. Bring the mixture to a simmer and cook for 15-20 minutes until the potatoes are tender.
3. Reduce the heat and stir in the heavy cream. Allow the chowder to simmer for another 5 minutes until the soup thickens slightly.
4. Add the crab meat and season with salt and pepper to taste. Stir gently to incorporate the crab without breaking it up.
5. Continue cooking for 3-4 minutes until the crab is heated through.
6. Serve the chowder hot, garnished with fresh parsley.

This crab and corn chowder made in a cast iron Dutch oven is the perfect combination of sweetness and creaminess. The rich, velvety soup is complemented by the tender crab and fresh corn, making each spoonful satisfying. The Dutch oven’s even heat ensures that the ingredients meld together perfectly, resulting in a comforting dish that’s perfect for a cozy meal. Topped with fresh parsley, it’s a true crowd-pleaser that brings the flavors of the sea to your table.

Cast Iron Dutch Oven Shrimp and Grits

This classic Southern dish is given extra flavor with the use of a cast iron Dutch oven. The creamy grits, combined with perfectly seared shrimp and a rich, flavorful sauce, create a comforting, indulgent meal. The Dutch oven provides even heat, making sure the grits are velvety smooth and the shrimp are cooked to perfection.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup stone-ground grits
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 1 lemon, sliced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large Dutch oven, bring the chicken broth to a boil. Stir in the grits and reduce the heat to low. Simmer for about 20-25 minutes, stirring occasionally, until the grits are tender and creamy.
2. Once the grits are cooked, stir in the heavy cream, butter, and salt and pepper to taste. Keep warm on low heat while you prepare the shrimp.
3. In a separate skillet or Dutch oven, heat the olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque.
4. Add the garlic, smoked paprika, cayenne pepper, and a squeeze of lemon juice to the shrimp. Stir to coat the shrimp in the flavorful spices.
5. Serve the creamy grits topped with the shrimp, garnished with fresh parsley and additional lemon slices for a burst of citrus.

This shrimp and grits made in a cast iron Dutch oven is a comforting, flavorful dish that embodies the heart of Southern cuisine. The creamy, smooth grits paired with perfectly seared shrimp in a rich, spicy sauce make for a delicious and satisfying meal. The even heat from the Dutch oven ensures the grits cook to perfection, and the shrimp retain their tenderness. This dish is perfect for a family dinner or a special occasion, bringing warmth and flavor to your table.

Cast Iron Dutch Oven Lobster Mac and Cheese

Indulge in the rich, decadent flavors of lobster mac and cheese, prepared in a cast iron Dutch oven. The combination of tender lobster, creamy cheese sauce, and perfectly cooked pasta creates an unforgettable dish. The Dutch oven helps achieve the ideal texture, ensuring a creamy, cheesy mac and cheese with a golden, crispy top.

Ingredients:

• 1 lb cooked lobster meat, chopped
• 1 lb elbow macaroni
• 4 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon mustard powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup breadcrumbs
• 2 tablespoons melted butter (for topping)

Instructions:

1. Cook the elbow macaroni according to package directions. Drain and set aside.
2. In a large cast iron Dutch oven, melt the butter over medium heat. Add the flour and whisk to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
3. Slowly add the milk to the roux, whisking continuously to avoid lumps. Stir in the garlic powder, mustard powder, paprika, salt, and pepper. Bring the mixture to a simmer and cook until it thickens, about 5-6 minutes.
4. Remove the Dutch oven from heat and stir in the shredded cheddar and Gruyère cheese until melted and smooth.
5. Add the cooked macaroni and lobster meat, stirring gently to combine.
6. Preheat your oven to 375°F (190°C). Top the mac and cheese with breadcrumbs and drizzle with melted butter.
7. Bake for 15-20 minutes, until the top is golden and crispy.
8. Serve hot and enjoy.

This lobster mac and cheese made in a cast iron Dutch oven is the ultimate comfort food, elevated by the addition of sweet, tender lobster and a creamy, cheesy sauce. The Dutch oven allows the mac and cheese to bake evenly, ensuring a golden, crispy topping with a creamy interior. The combination of sharp cheddar and Gruyère creates a flavorful, indulgent dish that’s perfect for a special occasion or a luxurious weeknight dinner. The result is a rich, satisfying meal that will leave everyone asking for seconds.

Note: More recipes are coming soon!