Put chicken thighs, a bell pepper, 16 ounces of canned roma tomatoes, chopped andouille sausage, a couple of chopped ribs of celery, garlic, 2 bay leaves, a cup of frozen okra, pepper, 1 tablespoon Tabasco sauce, tsp salt, a chopped green onion, fresh parsley, and a small can of tomato paste in an 8 cup crock pot.
Add enough water to cover. Cook on low for eight hours. Add fresh shrimp in the top for the last thirty minutes.
Serve on rice.