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.

The classic okra gumbo is shrimp and egg but many add chicken to the dish.


  • 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 1

Preheat oven to 350 degrees.

Step 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.

Step 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. .

What I like to do is cook this dish in the late evening; I cook it for two hours and then turn off my oven, not opening the door, and leaving it there until the next morning. The heat left in the oven will continue to smother ("cook it down") the okra. No need to stir.

Step 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).

Step 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.

You can put anything you like in a gumbo. The original meat in the old time version of this dish was only shrimp and egg. Serve over rice and enjoy. Remember the French bread to soak up the juices!

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