Bring the skillet to the table and let everyone dig in. Cast Iron Cajun Okra & Chicken Skillet hits that sweet spot between camp-easy and dinner-for-a-crowd, with juicy chicken thighs, okra that stays tender, and tomatoes melting into a spoonable sauce. It’s bold without being complicated, and it plays well with whatever you’re serving alongside—bread for dunking, a pot of rice, or even a stack of tortillas.
Everything happens in one piece of cast iron: sear the chicken, bloom the Cajun spices in the drippings, then let the okra and tomatoes do their thing while the fire holds steady. If you can, give the okra a minute against the hot pan before you stir; those browned spots add smoky flavor and help keep the texture lively.
When you’re camping, the best meals don’t demand extra gear or a sink full of dishes. This one scales up easily for a hungry crew, and cleanup is basically a quick scrape and wipe while the pan is still warm. Serve it right from the skillet and let the embers handle the rest of the evening.
Cast Iron Cajun Okra & Chicken Skillet
Equipment
- 12-inch cast iron skillet
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1.25 lb boneless, skinless chicken thighs cut into chunks
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 cups sliced fresh okra
- 1 can diced tomatoes 14 oz, with juice
- 1/2 cup chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Toss chicken with Cajun seasoning.
- Heat oil in skillet over medium campfire heat. Brown chicken 3-4 minutes per side.
- Add onion and garlic, sauté 2 minutes.
- Stir in okra, tomatoes (with juice), broth, salt, and pepper. Bring to a simmer.
- Cover loosely with foil or a lid. Cook 18-20 minutes, stirring occasionally, until chicken is cooked through and okra is tender.
- Serve hot, with hot sauce if desired.