If you’ve ever been to the Ozarks, a region made up of Missouri, Arkansas, Oklahoma, and the most southeastern parts of Kansas, you’ll know it’s characterized by a distinctive culture that permeates everything from the architecture to the dialect and traditional foods in the area. It’s pretty incredible.
In the heart of this region, on the outskirts of Branson, Missouri, you’ll find Silver Dollar City, a theme park known for its unique rides, delicious food, and retro Ozarks theme. While you’ll find the typical hot dogs and hamburgers on the grounds, they also serve up some of the most incredible, down-home comfort food you can find anywhere. Maybe that’s why it’s the only theme park in the United States with its own culinary school!
We could spend all day looking through their impressive dining options, but today we’re going to share the recipe for Silver Dollar City’s famous succotash. Incredibly, the park uses an enormous six-foot skillet (masterfully crafted by the Silver Dollar City’s on-site blacksmith shop) to prepare the dish, serving 125,000 pounds of it every single year!
When the park opens in 2020, Silver Dollar City will be celebrating its 60th Anniversary Diamond Jubilee. Over the years, they’ve invented a whole list of incredible skillet meals, but for this celebration, they’ll be bringing back a fan favorite — the “Harvest Skillet,” which combines quintessential Ozark ingredients to create a truly rich, soulful flavor.
Planning a visit? If you’re flying on Frontier Airlines, you can fly directly into Branson Airport (BKG). For flights on other carriers, you’ll have to travel to Springfield-Branson National Airport (SGF), which is about a 60-minute drive from Silver Dollar City. There are plenty of things to do in the area aside from the park, including the Showboat Branson Belle and the Titanic Museum.
Find a place to stay in Branson with the map and booking tool below.
Until your visit, you can always enjoy their delicious succotash recipe at home! Featuring flavors infused with corn, squash, fried okra, peppers, onions, and chicken, it’s a real palate pleaser. Introduced nearly 30 years ago by park host, Shirley Tolar, it’s a great meal for families of all sizes. You can even make a big batch and freeze the leftovers, or you could all gather ‘round the table and eat to your heart’s content. Enjoy!
- ¼ cup olive oil, divided
- ½ cup white onion (julienne sliced)
- 1 cup green bell pepper (julienne sliced)
- 1 cup whole kernel corn (Fresh or Frozen)
- 1 cup sliced yellow squash
- ½ pound chicken breast (cut fajita-style)
- 1 – 16-ounce package frozen breaded okra
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
In a large skillet sauté onions and peppers in 1 teaspoon of olive oil. Remove from skillet and transfer into a separate bowl.
Add corn and squash to skillet, cooking until soft. Add to bowl with onions and peppers.
Add 1 teaspoon oil and chicken to skillet. Cook on medium heat until browned and cooked through. Remove from skillet and reserve until later.
Add remaining oil to the pan with okra. Fry until golden brown, then add the salt, pepper, and garlic.
When okra is finished cooking, return all other vegetables and chicken to skillet, heating everything through.
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Amount Per Serving: Calories: 288Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 48mgSodium: 575mgCarbohydrates: 17gFiber: 3gSugar: 6gProtein: 21g
Nutrition information is an estimate only.
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