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A Black Iron Haven

Smothered Cooking in Cast Iron (Louisiana Cookin' - February, 2010)

Posted by Rick Mansfield

I’m very pleased to announce that the current (Feb. 2010) issue of Louisiana Cookin’ contains an article I wrote, “Smothered Cooking in Cast Iron.” The article discusses the history and method of smothered cooking, and I also included five recipes written by myself, family, and friends.

Recipes included:
  • Pointe Coupee Smothered Potatoes
  • Uncle Larry’s Smothered Deer Steak
  • Smothered Chicken and Andouille Sausage
  • Hamburger Steak
  • Queenie’s Smothered Steak
The “Uncle Larry” in the second recipe is my actual uncle, and the “Queenie” in the last recipe is my grandmother whose recipe I adapted for the article. My “original” contribution is the Smothered Chicken and Andouille Sausage recipe.

The article begins on p. 28 and concludes on p. 33. As you can see below, there are a number of very professional photographs of my recipes that accompany the article:

The February issue of Louisiana Cookin’ is now on sale at most major national book chains. If you’re visiting our website for the first time because you discovered us in Louisiana Cookin’, we hope you’ll come back regularly and visit us.

Feel free to leave your thoughts or ask questions in the comments below, or you can contact Rick directly at

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