Lessons learned today:

1) 1 full recipe BARELY fits in a standard 12-inch dutch oven, so 1 1/2 full recipes BARELY fits in a 14-inch dutch oven.  If it boils, it's probably going to make a bit of a mess.
2) If you want to add shrimp to the gumbo, you can't do it if you make a full recipe in a standard 12-inch dutch oven or a recipe and a half in a 14-inch dutch oven.
3) Whether or not shrimp is added, it's probably wise to make a standard recipe in a deep 12-inch dutch oven, or a 14-inch if no 12-deep is available.
4) 1 1/2 full recipes plus shrimp is a LOT of food.  3 recipes in 2 14-inch ovens is a TON of food.

Adapted from Emeril Lagasse's dirty rice recipe.

Ingredients:

• 3 Tablespoons vegetable oil
• 1/2 lb chicken livers, chopped fine
• 1 lb hot pork sausage, removed from casings and crumbled
• 1 cup finely chopped yellow onion
• 1/4 cup finely chopped celery
• 2 teaspoons minced garlic
• 1 Tablespoon Cajun seasoning
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 cups chicken stock
• 2 bay leaves
• 5 cups cooked rice, chilled (see the dutch oven rice recipe)
  
• 1/4 cup minced fresh parsley leaves

Preparation:
In a 12-inch dutch oven, heat 2 tablespoons oil over a full spread of coals.  Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes.  Add the remaining tablespoon of oil, the onion, bell pepper, celery, garlic, Cajun seasoning, salt and pepper, and cook, stirring, for about 5 minutes.  Add the stock and bay leaves and stir, scraping (gently!  This is a dutch oven we're talking about here!) the bottom of the oven to loosen any brown bits.  Bring to a boil, then remove about 2/3 of the coals and simmer for 5 minutes.  Add the rice and stir thoroughly.  Cook until the rice is heated through, about 5 minutes.  Remove from heat and remove the bay leaves.  Stir in the parsley and serve.

Serves 8

I won't lie, I'm fairly jealous...looks fantastic!

-Darren

Anyone looking for Lodge Logic cast iron skillets or an indoor dutch oven, check out this link:

http://1saleaday.com/flash/

You have to create a free account to log in to view this, but the site can have some good deals.

Right now:

10.25" skillet: $12.99, free shipping
12" skillet: $18.99, free shipping
5 quart dutch oven: $29.99, free shipping

This is only today, as I think the deals here change every day, but they seem to come back every so often.

-Darren

Ingredients:

• 2 lbs. boneless chicken breasts
• 2 lbs. country style pork ribs
• 2 lbs. stew beef
• 1 large yellow onion
• 18 oz. of your favorite barbecue sauce (Sweet Baby Ray's, Famous Dave's, Frank's RedHot, Cattlemen's, if you want suggestions)
• Optional: 2 lbs. shrimp
• Optional: 1 lb. bacon

Let's make this clear:
The onion is your only vegetable.  It tastes great, and it allows you to call this dish Veggie Platter in order to annoy the non-carnivores in your group.  This really does annoy them.

Preparation:
Cut the chicken breasts and pork ribs into just-bigger-than-bite-sized pieces.  Chop the onion.  Heat the bottom of the oven so that it can be used as a skillet.  (Leave the lid off for now.)  Start with a tiny pool of vegetable oil and brown the chicken.  Add and brown the pork.  Add the chopped onion.  Add and brown the beef.  Add and brown any optional ingredients.  Add the barbecue sauce.  Remove all but 8-10 briquettes from beneath your oven.  Cover with the lid.  Distribute 12-14 briquettes over the lid, and cook for 30 minutes.

Note:
If you add optional ingredients, be sure to call it Four-Meat or Five-Meat Barbecue.

Another note:
If I want to be a real chef, I can make my own barbecue sauce.  But will it be better than Sweet Baby Ray's?  No.  It will not.