Heat 2 teaspoons of olive oil in a very large pot over medium heat. Add the onion, bell peppers and celery to the pan.
Cook for 4-5 minutes or until vegetables have softened. Add the garlic and cook for 30 more seconds.
Remove the vegetables from the pot and place on a plate; cover to keep warm.
Add the remaining 2 teaspoons of oil to the pot. Season the chicken to taste with salt and pepper.
Add the chicken to the pot and cook until browned, about 5-6 minutes, stirring occasionally.
Add the sausage to the pot and cook until browned, approximately 2-3 minutes.
Pour the vegetables back into the pot. Add the chicken broth, crushed tomatoes, rice, Cajun seasoning, dried thyme, salt and pepper to taste and bay leaf to the pot.
Stir to combine and bring to a simmer. Cover the pot and turn the heat to low. Cook for 25 minutes or until rice is tender. Stir every 6-8 minutes.
Remove the bay leaf. Add the shrimp and okra to the pot and stir. Cover the pot and cook for an additional 3-4 minutes or until shrimp are pink and opaque.
Sprinkle with parsley and serve.