1. Heat 1 teaspoon of the oil in large nonstick skillet over medium-high heat. Add okra and cook, stirring until beginning to brown, 10 minutes. Transfer to medium bowl.
2. Add 1 teaspoon of the oil to skillet. Pat chicken dry on paper towel; sprinkle with 1/4 teaspoon of the salt. Cook, stirring over medium-high heat until browned, 5 minutes. Add to bowl with okra.
3. Add remaining 1 teaspoon oil to skillet and reduce heat to medium. Add onions, green pepper, and celery; cook, stirring until onions are soft, 10 minutes. Stir in flour and cook until browned, 3 to 5 minutes. Stir in garlic and cook 30 seconds.
4. Transfer vegetable mixture to Dutch oven. Stir in broth, tomatoes with liquid, bay leaf, black and red pepper, thyme, and remaining 1/4 teaspoon salt, breaking up tomatoes with spoon. Bring to boil, reduce heat and simmer 10 minutes. Add okra and chicken; simmer 5 minutes. Stir in shrimp and cook until shrimp are opaque throughout, 2 minutes more. Discard bay leaf. Spoon into bowls over rice. Makes 6 servings.