Great chicken and jumbo okra

Chicken and Okra Recipe Okra is a great cooking option if you’re spending the day camping or having a rainy day stuck in an RV. It perfectly blends Cajun seasoning with your favorite chicken, sausage and okra!

When I make this chicken and green okra, I use both a cast iron skillet and Dutch oven for different elements of the dish, so a camp stove or a safe cast iron hotplate will be useful for this dish. You want to be able to control the heating temperature.

If you’re doing this over an open fire, just make sure you can control the heat by adjusting the distance to the fire. You have to make a roux without burning it! The trick is to stir constantly!

Ingredients you will need

chicken

I use chicken thighs when making this recipe. For convenience when camping, boneless, skinless chicken thighs eliminate the need to remove the bones, but today I’ll be using boneless chicken thighs in this recipe.

smoked sausage

You’ll need 1 pound of smoked sausage or andouille sausage for this chicken and green okra. I’m using hot smoked sausage today. I recommend using well-packaged sausages, as you’ll need to store them in the fridge if you’re not camping in an RV that has a fridge.

To prepare the sausage, cut it into small rings.

Okra

It’s jumbo chicken and okra! Of course you need okra. This is one of my favorite fresh ingredients to cook with while living in South Carolina.

To prepare the okra, you will need to chop the top and cut it into small rings.

Green pepper, celery and jalapeno

These three ingredients are essential to bamboo! They add great flavor and taste to the recipe.

To prepare the celery small dice. To prepare green peppers and jalapenos, remove seeds and cut into small cubes.

garlic

Garlic is my favorite ingredient in okra. For this recipe, I use about 4 cloves of garlic. You can use as many garlic cloves as you like, but don’t skimp on the garlic!

To prepare garlic, chop it. You can use a fork to chop fresh garlic, pressing the fork into the garlic and alternating vertically and horizontally when pressing the cloves into the garlic. Fresh garlic, if it is in a whole clove, can be stored in a dry box. If you are using pre-chopped garlic, it should be refrigerated or kept in the refrigerator after opening.

an onion

For this chicken and okra okra I use sweet onion, Vidalia is my go-to choice.

To prepare the onion, cut it into small cubes.

Spices

For the seasoning for chicken and okra, I use Kinder’s “The Blend” seasoning and Kinder’s “Red Garlic” seasoning. I also use cayenne pepper to taste if you like the extra spice.

beer

Yes, beer! Use amber beer for this recipe. You’ll only need one glass of beer, so enjoy a few sips while you cook.

chicken soup

You can buy chicken broth by container or for easy storage I use chicken broth cubes and mix them with warm water. To prepare 6 cups of broth, you will need 6 broth cubes and 6 cups of water.

Oil and flour for ro

For the roux, you will need equal amounts of flour and oil. I use canola oil, as I always have it on hand. You want to make sure you use a high temperature oil. Great alternatives are avocado oil or grape seed oil.

Let’s cook chicken and okra okra

Start by preparing all of your ingredients. Wash and dry fresh produce. Prepare all ingredients as described above. It’s very important to have everything rock ‘n’ roll ready before you start making chicken roux and gumbo.

roast chicken

In a cast iron skillet, heat ½ tablespoon of olive oil over medium heat.

Let chicken dry and season with Kinder’s “The Blend” seasoning.

Add the chicken to the iron skillet and cook for 2 minutes on each side.

Then add a little beer to warm the chicken.

Cook an additional 2 minutes, turning the chicken over to make sure it is covered.

starts

Heat ½ cup of canola oil and mix it with ¼ cup of flour.

Cook, stirring constantly, over medium heat.

Do not leave the roux unattended and stir constantly. You want a chocolate-colored roux. It will take about 10 minutes to cook, but seriously consider the color of the chocolate when judging if it’s done!

add vegetables

Once the roux is the desired color, add the green peppers, celery, onions, jalapenos, and okra. Mix gently and cook for 3-4 minutes, then add garlic. Cook for an additional two minutes. The onions should be translucent and the vegetables soft. Be careful not to mash while stirring.

mix it together

Then add 1 cup of beer. Gently stir and cook for 1-2 minutes.

Add the sausage, chicken, chicken broth, Kinder’s The Blend, Kinder’s Red garlic, and cayenne pepper. Gently stir until well blended. If your seasoning is limited, I recommend using at least salt, ground pepper, and cayenne pepper, and you can even add a bit of Cajun seasoning.

Heat Dutch oven to boiling, then cover, reduce heat and simmer for 3 hours. The longer the boiling, the better. Most importantly, you have to make sure the beer is cooked!

If you are using boneless chicken thighs, be sure to remove all of the chicken bones from the okra and shred the chicken.

Serve chicken and okra okra!

Serve chicken and ready-made okra over rice. I usually serve it with white rice, but you can use any type of rice you like! If you can boil water, you can make rice!

And enjoy!

Check out some great camping recipes here

The Sausage and Pepper Fryer is easy to use outdoors

Iron Pie Recipe: Philly Cheese Steak Quesadilla

Wild camping stew recipe

Food burger on a campfire

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