50+ Delicious Le Creuset Dutch Oven Recipes for Every Occasion

Le Creuset Dutch ovens are more than just kitchen tools—they’re a staple in kitchens around the world for their incredible versatility, durability, and the rich flavors they help unlock in dishes.

Whether you’re a seasoned chef or a home cook looking to elevate your meals, the Le Creuset Dutch oven is the perfect companion for slow cooking, braising, roasting, and even baking.

Its heavy-duty construction ensures even heat distribution, which helps you cook everything from hearty stews to delicate roasts, making it an indispensable kitchen essential.

In this article, we’ve curated over 50 Le Creuset Dutch oven recipes that range from comforting soups and stews to decadent desserts.

Whether you’re looking to cook a tender pot roast, a flavorful curry, or a savory bread, there’s something for every taste and occasion.

These recipes are not just easy to make—they’re designed to bring out the best in each ingredient, allowing you to create meals that are bursting with flavor.

So, grab your Le Creuset Dutch oven and get ready to dive into these amazing recipes that will make your next meal unforgettable.

50+ Delicious Le Creuset Dutch Oven Recipes for Every Occasion

Le Creuset Dutch ovens open up a world of cooking possibilities, allowing you to explore a variety of textures and flavors, all with minimal effort.

From slow-braised meats to fragrant vegetable stews, and even artisan breads, these versatile pots make cooking both an art and a science.

The best part? The even heat distribution and ability to lock in moisture ensure your dishes come out tender, juicy, and full of flavor every time.

With these 50+ Le Creuset Dutch oven recipes, you’re equipped with a wealth of inspiration to create meals that not only satisfy hunger but also bring people together around the table.

Whether you’re preparing a weeknight dinner for your family or a special meal for friends, these recipes will help you make the most out of your Le Creuset Dutch oven.

So, roll up your sleeves, grab your pot, and get ready to enjoy some truly delicious home-cooked meals.

Classic Beef Stew in a Le Creuset Dutch Oven

A hearty and flavorful classic beef stew, slow-cooked to perfection in a Le Creuset Dutch oven. This recipe combines tender beef, fresh vegetables, and a rich broth for a satisfying, comforting meal.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 carrots, peeled and sliced
• 3 celery stalks, chopped
• 4 Yukon gold potatoes, peeled and cubed
• 3 tbsp tomato paste
• 4 cups beef stock
• 1 cup red wine
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• 1 cup frozen peas

Instructions:

1. Preheat your Le Creuset Dutch oven over medium heat. Add 2 tbsp of olive oil. Season the beef with salt and pepper, then brown in batches. Remove and set aside.
2. Add remaining olive oil to the pot. Sauté the onion until translucent. Add garlic, cooking for another minute.
3. Stir in tomato paste, cooking for 2 minutes. Deglaze the pot with red wine, scraping up browned bits.
4. Return the beef to the pot. Add carrots, celery, potatoes, beef stock, bay leaves, thyme, and paprika. Stir well.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally.
6. Add frozen peas during the last 10 minutes of cooking. Adjust seasoning before serving.

The Le Creuset Dutch oven ensures even heat distribution, allowing the beef to tenderize beautifully and the flavors to meld harmoniously. This stew is perfect for cozy family dinners or meal prepping for the week.

Rustic No-Knead Bread in a Le Creuset Dutch Oven

This crusty, artisan-style no-knead bread is surprisingly easy to make in a Le Creuset Dutch oven. With a golden, crispy crust and soft interior, it’s bakery-level bread right from your kitchen.

Ingredients:

• 3 cups all-purpose flour
• 1 tsp salt
• 1/2 tsp instant yeast
• 1 1/2 cups warm water

Instructions:

1. In a large bowl, mix flour, salt, and yeast. Gradually add water, stirring until a shaggy dough forms. Cover with plastic wrap and let rise at room temperature for 12–18 hours.
2. Preheat your oven to 450°F. Place the Le Creuset Dutch oven (with the lid) inside the oven for 30 minutes.
3. Meanwhile, transfer the dough onto a floured surface and shape it into a ball. Cover with a clean towel and let it rest while the Dutch oven heats.
4. Carefully remove the Dutch oven from the oven. Place the dough into the hot pot, cover, and bake for 30 minutes.
5. Remove the lid and bake for another 10–15 minutes, until the crust is deep golden brown.
6. Cool on a wire rack before slicing.

This Dutch oven technique traps steam, creating a crusty exterior while maintaining a tender crumb inside. It’s an effortless recipe that will impress your friends and family with its rustic charm.

Vegetarian Ratatouille in a Le Creuset Dutch Oven

This vibrant and wholesome vegetarian ratatouille is cooked perfectly in a Le Creuset Dutch oven. Packed with summer vegetables and Mediterranean flavors, it’s a versatile dish that can be served as a main or side.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 medium eggplant, diced
• 2 zucchini, sliced into rounds
• 2 yellow squash, sliced into rounds
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 ripe tomatoes, chopped
• 2 tbsp tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in your Le Creuset Dutch oven over medium heat. Sauté the onion until soft. Add garlic and cook for another minute.
2. Add the eggplant and cook until it starts to soften. Stir in zucchini, yellow squash, and bell peppers. Cook for 5–7 minutes.
3. Mix in chopped tomatoes, tomato paste, dried basil, oregano, salt, and pepper. Stir well to combine.
4. Reduce heat to low, cover, and simmer for 30–40 minutes, stirring occasionally.
5. Adjust seasoning and garnish with fresh basil before serving.

The Dutch oven’s even heat and tight-fitting lid ensure the vegetables cook down beautifully, creating a rich, flavorful stew. Pair this ratatouille with crusty bread or serve over rice for a hearty, satisfying meal.

Herb-Roasted Chicken in a Le Creuset Dutch Oven

A succulent whole chicken infused with aromatic herbs and roasted to golden perfection in a Le Creuset Dutch oven. The self-basting properties of the Dutch oven ensure juicy meat and crispy skin.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 lemon, halved
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 1 onion, quartered
• 2 carrots, peeled and cut into chunks
• 2 celery stalks, cut into chunks

Instructions:

1. Preheat the oven to 375°F.
2. Pat the chicken dry with paper towels. Rub olive oil over the chicken, then season generously with salt and pepper.
3. Mix garlic, rosemary, thyme, and parsley. Rub the herb mixture under the skin and on the outside of the chicken.
4. Stuff the cavity with lemon halves and a quarter of the onion.
5. Place the remaining onion, carrots, and celery in the bottom of the Dutch oven. Lay the chicken on top of the vegetables.
6. Cover and roast in the oven for 1 hour. Remove the lid and roast for an additional 30–40 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is golden brown.
7. Rest the chicken for 10 minutes before carving.

The Le Creuset Dutch oven locks in moisture and evenly roasts the chicken, creating a restaurant-quality meal at home. Serve with your favorite sides for a complete dinner.

Spaghetti and Meatballs in a Le Creuset Dutch Oven

A comforting dish of tender meatballs simmered in a rich marinara sauce, all cooked to perfection in a Le Creuset Dutch oven. This hearty recipe is perfect for family dinners or meal prep.

Ingredients:

For the meatballs:

• 1 lb ground beef
• 1/2 lb ground pork
• 1/3 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 egg, beaten
• 1 tbsp chopped parsley
• Salt and pepper to taste

For the sauce:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Cooked spaghetti, for serving

Instructions:

1. Combine all meatball ingredients in a bowl. Form into golf ball-sized meatballs.
2. Heat olive oil in the Dutch oven over medium heat. Brown the meatballs in batches, then set aside.
3. In the same pot, sauté onion until softened. Add garlic and cook for 1 minute.
4. Stir in crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Bring to a simmer.
5. Return the meatballs to the pot, cover, and simmer on low heat for 30 minutes.
6. Serve over cooked spaghetti and garnish with fresh parsley or grated Parmesan.

Cooking the sauce and meatballs together in the Dutch oven allows the flavors to meld beautifully. It’s a classic comfort food that will leave everyone asking for seconds.

Vegetarian Chili in a Le Creuset Dutch Oven

A robust and hearty vegetarian chili loaded with beans, vegetables, and spices, all simmered to perfection in a Le Creuset Dutch oven. Perfect for meatless Mondays or chilly evenings.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium zucchini, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 1 cup vegetable stock
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Sauté onion until translucent. Add garlic and cook for another minute.
2. Add bell peppers and zucchini. Cook for 5 minutes, stirring occasionally.
3. Stir in tomato paste, chili powder, cumin, paprika, cayenne (if using), salt, and pepper. Cook for 2 minutes.
4. Add beans, diced tomatoes, and vegetable stock. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 30–40 minutes, stirring occasionally.
6. Adjust seasoning and garnish with cilantro and a squeeze of lime before serving.

This vegetarian chili is a flavorful, protein-packed dish that benefits from the even cooking of the Le Creuset Dutch oven. Serve it with cornbread or tortilla chips for a crowd-pleasing meal.

Beef Bourguignon in a Le Creuset Dutch Oven

A classic French dish, beef bourguignon features tender beef simmered in a rich red wine sauce with vegetables and herbs, all cooked to perfection in a Le Creuset Dutch oven. This dish is both elegant and comforting.

Ingredients:

• 3 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, sliced
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups red wine (preferably Burgundy)
• 3 cups beef stock
• 1 bouquet garni (1 bay leaf, 2 sprigs thyme, 2 sprigs parsley tied together)
• 1 cup pearl onions, peeled
• 1/2 lb button mushrooms, sliced
• 1 tbsp flour
• Salt and pepper to taste

Instructions:

1. Preheat the Le Creuset Dutch oven over medium-high heat. Add olive oil and brown the beef in batches. Remove and set aside.
2. In the same pot, sauté onions and carrots until softened. Add garlic and cook for another minute.
3. Stir in tomato paste and cook for 2 minutes. Sprinkle flour over the vegetables and stir to combine.
4. Pour in the red wine, scraping the bottom of the pot to deglaze. Add beef stock, bouquet garni, and browned beef back into the pot.
5. Bring to a simmer, then cover and cook in a preheated oven at 325°F for 2 hours, or until beef is tender.
6. While the stew is cooking, sauté pearl onions and mushrooms in a pan with olive oil until golden. Add them to the Dutch oven in the last 30 minutes of cooking.
7. Remove the bouquet garni and adjust seasoning before serving.

The slow cooking in the Le Creuset Dutch oven ensures the beef becomes incredibly tender, absorbing all the rich flavors of the wine and herbs. Serve with mashed potatoes or crusty bread to soak up the savory sauce.

Lamb Shanks with Roasted Garlic and Rosemary in a Le Creuset Dutch Oven

This tender, slow-cooked lamb shank dish combines the rich flavors of roasted garlic, rosemary, and a savory broth, making it an unforgettable meal. Perfect for a special occasion or holiday dinner.

Ingredients:

• 4 lamb shanks
• 2 tbsp olive oil
• 1 head of garlic, halved
• 2 sprigs fresh rosemary
• 1 large onion, diced
• 2 carrots, peeled and sliced
• 2 cups red wine
• 2 cups beef stock
• 1 tbsp tomato paste
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat your Le Creuset Dutch oven over medium-high heat. Season the lamb shanks with salt and pepper. Brown the lamb on all sides in olive oil, then remove and set aside.
2. In the same pot, sauté the onion and carrots until softened. Add garlic and rosemary and cook for another minute.
3. Stir in the tomato paste and cook for 2 minutes. Add the red wine and bring to a boil, scraping the bottom of the pot to release any browned bits.
4. Return the lamb shanks to the pot and add beef stock and balsamic vinegar. Bring to a simmer.
5. Cover and cook in the oven at 325°F for 2–2.5 hours, or until the lamb is fork-tender and the meat easily pulls away from the bone.
6. Serve the lamb shanks with the braising liquid and vegetables, garnished with fresh rosemary.

The Le Creuset Dutch oven helps to retain moisture and evenly distribute heat, making the lamb shanks perfectly tender and infused with the flavors of garlic and rosemary. This dish pairs wonderfully with mashed potatoes or couscous.

Chicken and Vegetable Pot Pie in a Le Creuset Dutch Oven

This comforting chicken and vegetable pot pie is made in a Le Creuset Dutch oven, with a golden, flaky crust that complements the creamy filling. It’s a perfect dish for a cozy dinner, especially on colder evenings.

Ingredients:

• 2 tbsp butter
• 1 large onion, diced
• 3 garlic cloves, minced
• 3 carrots, peeled and diced
• 2 celery stalks, chopped
• 1 cup frozen peas
• 4 cups cooked chicken, shredded
• 2 cups chicken stock
• 1 cup heavy cream
• 1/4 cup flour
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 sheet puff pastry or pie crust
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat your oven to 400°F.
2. In the Le Creuset Dutch oven, melt butter over medium heat. Sauté onions, garlic, carrots, and celery until soft.
3. Sprinkle in the flour and cook for 2 minutes, stirring constantly to form a roux.
4. Gradually add chicken stock and heavy cream, stirring to create a smooth sauce. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
5. Stir in shredded chicken, peas, thyme, salt, and pepper. Remove from heat.
6. Roll out the puff pastry or pie crust and place it over the chicken mixture. Trim any excess dough and crimp the edges to seal. Brush with the beaten egg.
7. Cut a few slits in the top to allow steam to escape. Bake in the oven for 25–30 minutes, or until the crust is golden and puffed.
8. Let the pot pie rest for a few minutes before serving.

This chicken pot pie recipe takes advantage of the Le Creuset Dutch oven’s ability to heat evenly and retain moisture, ensuring a creamy filling and a crisp, flaky crust. Perfect for feeding a crowd or enjoying as a hearty family meal.

Pulled Pork in a Le Creuset Dutch Oven

Tender, flavorful pulled pork cooked in a Le Creuset Dutch oven, featuring a savory spice rub and a slow, low-simmering braise that results in melt-in-your-mouth meat. Perfect for sandwiches, tacos, or as a main dish with sides.

Ingredients:

• 4 lbs pork shoulder (bone-in or boneless)
• 2 tbsp olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 2 cups apple cider vinegar
• 1 cup chicken stock
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional)
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard

Instructions:

1. Preheat your Le Creuset Dutch oven over medium-high heat. Season the pork shoulder with paprika, brown sugar, cumin, chili powder, salt, pepper, and cayenne.
2. Heat olive oil in the Dutch oven, then brown the pork shoulder on all sides, about 4–5 minutes per side. Remove the pork and set aside.
3. Add onions and garlic to the pot, cooking until softened, about 3 minutes.
4. Pour in apple cider vinegar, chicken stock, Worcestershire sauce, and Dijon mustard. Stir to combine and bring the mixture to a simmer.
5. Return the pork to the pot, cover with a lid, and place in a preheated oven at 300°F for 3–4 hours, or until the pork is tender and easily shreds with a fork.
6. Remove the pork from the Dutch oven and shred it using two forks. Return the pulled pork to the juices and stir to coat.

The Dutch oven ensures even heat distribution, making the pulled pork incredibly tender while infusing it with the delicious braising liquid. Serve the pulled pork on buns, over rice, or with your favorite sides for a satisfying meal.

Chicken Cacciatore in a Le Creuset Dutch Oven

A rustic Italian classic, chicken cacciatore is made in a Le Creuset Dutch oven for a flavorful, simmered dish where chicken is braised in a tomato-based sauce with olives, capers, and aromatic herbs.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 2 tbsp olive oil
• 1 large onion, sliced
• 2 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 can (28 oz) crushed tomatoes
• 1/2 cup dry white wine
• 1/4 cup Kalamata olives, pitted
• 1 tbsp capers
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Heat olive oil in your Le Creuset Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper and brown them on both sides, about 4 minutes per side. Remove and set aside.
2. In the same pot, sauté onions and garlic until soft, about 5 minutes. Add the bell pepper and cook for another 2 minutes.
3. Pour in the white wine and scrape the bottom of the pot to deglaze. Stir in the crushed tomatoes, olives, capers, oregano, basil, and parsley.
4. Return the chicken to the pot, skin-side up. Bring to a simmer, then cover and cook in a preheated oven at 350°F for 40–45 minutes, or until the chicken is fully cooked and tender.
5. Adjust seasoning with salt and pepper before serving.

The Le Creuset Dutch oven allows the chicken to absorb the rich tomato sauce while keeping the meat tender and juicy. Serve this hearty dish with pasta, polenta, or crusty bread for a complete meal.

Beef Short Ribs in Red Wine Sauce in a Le Creuset Dutch Oven

Rich, tender beef short ribs slowly braised in red wine and aromatics, all cooked to perfection in a Le Creuset Dutch oven. This luxurious dish is perfect for special occasions or cozy weekend dinners.

Ingredients:

• 4 bone-in beef short ribs
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, sliced
• 3 garlic cloves, minced
• 2 cups red wine
• 2 cups beef stock
• 2 tbsp tomato paste
• 1 tbsp fresh thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Preheat your Le Creuset Dutch oven over medium-high heat. Season the short ribs with salt and pepper. Brown the ribs on all sides, about 4–5 minutes per side. Remove and set aside.
2. In the same pot, sauté the onions and carrots until softened, about 5 minutes. Add garlic and cook for another minute.
3. Stir in the tomato paste and cook for 2 minutes. Pour in the red wine and scrape the bottom of the pot to release any browned bits.
4. Add the beef stock, thyme, and bay leaf. Return the short ribs to the pot, making sure they are partially submerged in the liquid.
5. Cover and cook in a preheated oven at 325°F for 2.5–3 hours, or until the meat is fork-tender and easily pulls away from the bone.
6. Remove the ribs and strain the braising liquid, discarding the vegetables and herbs. Return the liquid to the pot and simmer until it reduces by half.
7. Serve the short ribs with the reduced sauce drizzled over the top.

The Le Creuset Dutch oven ensures the short ribs cook evenly and retain all the rich flavors of the braising liquid. This dish pairs beautifully with mashed potatoes or a root vegetable puree for a decadent meal.

Braised Beef Brisket in a Le Creuset Dutch Oven

A hearty and flavorful braised beef brisket cooked low and slow in a Le Creuset Dutch oven, producing tender, melt-in-your-mouth meat with a savory, rich gravy that’s perfect for pairing with mashed potatoes or roasted vegetables.

Ingredients:

• 4 lbs beef brisket
• 2 tbsp olive oil
• 1 large onion, diced
• 3 carrots, peeled and sliced
• 3 garlic cloves, minced
• 2 cups beef stock
• 1 cup red wine
• 2 tbsp tomato paste
• 1 tbsp fresh thyme
• 2 bay leaves
• 1 tsp ground black pepper
• Salt to taste

Instructions:

1. Preheat the Le Creuset Dutch oven over medium-high heat. Rub the brisket generously with salt and pepper. Heat olive oil in the pot and brown the brisket on all sides, about 5 minutes per side. Remove the brisket and set it aside.
2. In the same pot, sauté onions, carrots, and garlic until softened, about 5 minutes. Stir in tomato paste and cook for an additional 2 minutes.
3. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef stock, thyme, and bay leaves. Stir to combine.
4. Return the brisket to the Dutch oven, ensuring it’s mostly submerged in the liquid. Bring the mixture to a simmer, then cover and place in a preheated oven at 300°F.
5. Braise the brisket for 3–4 hours, turning it halfway through cooking, until the meat is tender and easily shreds with a fork.
6. Remove the brisket from the pot and slice against the grain. Skim off any excess fat from the braising liquid and serve the beef with the sauce.

The Le Creuset Dutch oven helps lock in the flavors and ensures the brisket becomes incredibly tender while braising in the rich stock and wine. Serve with creamy mashed potatoes or roasted vegetables for a satisfying meal.

Chicken and Sausage Gumbo in a Le Creuset Dutch Oven

A flavorful, hearty gumbo made with tender chicken, savory sausage, and a rich, spicy broth, simmered in a Le Creuset Dutch oven. This Cajun classic is perfect for family gatherings or serving a crowd.

Ingredients:

• 2 tbsp olive oil
• 1 lb andouille sausage, sliced
• 1 lb chicken thighs, boneless and skinless, cut into pieces
• 1 large onion, diced
• 1 bell pepper, diced
• 3 celery stalks, diced
• 3 garlic cloves, minced
• 1/4 cup flour
• 1 can (14 oz) diced tomatoes
• 4 cups chicken stock
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 1 bay leaf
• 1 cup okra, sliced
• Salt and pepper to taste
• Cooked rice, for serving

Instructions:

1. Heat olive oil in your Le Creuset Dutch oven over medium heat. Brown the sausage slices, then remove them and set aside.
2. In the same pot, cook the chicken pieces until browned. Remove and set aside with the sausage.
3. Add onions, bell pepper, celery, and garlic to the pot and sauté until softened, about 5 minutes. Stir in the flour and cook for 2–3 minutes to create a roux.
4. Pour in the diced tomatoes, chicken stock, Cajun seasoning, paprika, cayenne, and bay leaf. Stir well to combine.
5. Return the sausage and chicken to the pot, bring to a simmer, and cook for 30 minutes, stirring occasionally.
6. Add the okra and cook for an additional 10 minutes. Adjust seasoning with salt and pepper to taste.
7. Serve the gumbo over cooked rice and enjoy with a side of crusty bread.

The Le Creuset Dutch oven’s even heat distribution ensures the gumbo simmers to perfection, with the flavors melding beautifully. This dish is a flavorful, comforting option that will have everyone coming back for seconds.

Vegetable Ratatouille in a Le Creuset Dutch Oven

This vegetable ratatouille is a colorful and savory medley of summer vegetables, slow-cooked in a Le Creuset Dutch oven to bring out the natural sweetness of the ingredients. It’s a great side dish or a hearty vegetarian main.

Ingredients:

• 2 tbsp olive oil
• 1 eggplant, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 bell pepper, diced
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cups diced tomatoes
• 1 tsp dried thyme
• 1 tsp dried basil
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in the Le Creuset Dutch oven over medium heat. Add the eggplant, zucchini, yellow squash, bell pepper, and onion. Sauté for 5–7 minutes, stirring occasionally, until the vegetables start to soften.
2. Add garlic and cook for another minute. Stir in diced tomatoes, thyme, basil, smoked paprika, salt, and pepper.
3. Reduce the heat to low, cover, and simmer for 30–40 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
4. Taste and adjust seasoning if necessary. Garnish with fresh basil before serving.

The Dutch oven allows the vegetables to cook evenly and slowly, concentrating their flavors while maintaining their texture. This dish is perfect served on its own or paired with rice, couscous, or crusty bread. It’s a great way to enjoy the bounty of fresh vegetables in a delicious and satisfying way.

Note: More recipes​ are coming soon!