Okra Shrimp Egg Gumbo and Oven Cooked Okra

8 servings Prep: 20 m Cook: 3 h Total: 3 h 20 m Intermediate
5.0/5 (3)
Okra Shrimp Egg Gumbo and Oven Cooked Okra
Most people now realize that okra and the word “gombo,” which means okra in some parts of Africa, mean the same thing. Not to be confused with the soupy gumbo that Cajuns have become well known for. So this means that you can make a gumbo of gombo. Have you confused? That’s OK; this is an easy and non-tiring way to cook okra gumbo with shrimp and eggs. The classic okra gumbo is shrimp and egg but many add chicken to the dish.

Ingredients

8 servings
  • 3 lbs of cut okra (fresh or frozen)
  • 2 tbsp canola oil
  • 1 (10 oz) can Rotel Brand tomatoes
  • 1 yellow onion, diced
  • 1 bell pepper, diced
  • 4 chicken breasts (optional)
  • 1 lb shrimp
  • 4 to 6 boiled eggs
  • 2 tbsp dry or wet roux (optional)
  • 2 tbsp Wylers chicken granules (optional)
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Preheat oven to 350 degrees.
  2. In a large Magnalite pot or Dutch oven, spray with Pam or add vegetable oil, add the okra (thaw if frozen), onion, bell pepper and Rotel. Mix well and heat on stove top until warm.
  3. Cover the pot and bake for two hours. Take out and stir thoroughly at the first one hour interval and then one-half hour after.
  4. Boil your eggs at any time. After your okra is cooked by whichever method, fill your gumbo pot with 5 quarts of water (more or less) along with the cooked okra, the chicken granules and the optional roux. I like to add one or two tablespoon roux for extra flavor - (dissolve roux in water if using).
  5. Cook over medium to high heat until the gumbo boils. Add the chicken if using and continue cooking for 45 minutes to an hour. You may need to add water to your base. In the last ten minutes of cooking, season to taste and add the shrimp and boiled eggs.

Common Problems and Solutions

Q: Why is my okra slimy?

A: Okra naturally releases a thick substance when cooked. The long oven cooking time in this recipe helps break down that sliminess. Cooking it for the full two hours (or leaving it in the warm oven overnight as suggested) will give you the best texture.

Q: Can I skip the roux?

A: Yes, the roux is optional in this recipe. It adds extra flavor and body to the gumbo, but the dish will still work without it. If you're new to making roux, this is a good recipe to practice with since it's forgiving.

Q: Do I have to use chicken?

A: No, chicken is optional. The classic version is just shrimp and eggs. Many families add chicken for heartiness, but it's perfectly authentic either way.

Tips and Techniques

If you cook the okra in the late evening and leave it in the turned-off oven overnight (don’t open the door), the residual heat will continue to smother it down beautifully with no extra effort. This is an old Cajun trick for getting perfectly cooked okra without standing over the pot.

Ingredient Substitutions

  • Rotel tomatoes: One 10 oz can diced tomatoes plus a small can of diced green chiles
  • fresh okra: frozen cut okra
  • chicken breasts: chicken thighs or leave out entirely for traditional version
  • Wylers chicken granules: chicken bouillon or stock

Equipment Needed

  • Large Magnalite pot or Dutch oven with lid (oven-safe)
  • Large gumbo pot
  • Separate pot for boiling eggs

Historical Context

The word “gombo” means okra in several West African languages and is where Louisiana’s famous gumbo got its name. This okra gumbo with shrimp and eggs represents one of the oldest styles of Louisiana gumbo - simple, focused on the vegetable itself, and absolutely delicious.