Slice the smoked sausage into disks.
Peel and chop the onion. Chop the bell peppers and the celery. Set aside.
Put the stock pot on the stove and preheat. Put enough oil in the pot to cover the bottom.
Add the sliced sausage and brown well, stirring occasionally for 5 minutes.
Remove the sausage and drain on paper towels. Leave the oil in the pot.
Add the chopped vegetables to the hot oil in the pot and stir occasionally, for 5 minutes or until the onions become translucent and the peppers and celery soften.
Add the garlic to the pot and stir for one minute.
Add 3 cups of the chicken broth to the pot and deglaze the bottom of the pot.
Add the tomatoes. Stir in the rice and the browned sausage.
Bring mixture to a boil, then reduce heat, cover and simmer until the rice is cooked. 20-25 minutes. If at any time the mixture appears too dry, add in the additional cup of broth.
Stir in the frozen shrimp and the okra if using. Cover and continue cooking 4-5 minutes.
Stir in the chicken. Stir in the green onion and parsley if using.
Serve. You may want to have hot sauce available as the dish is pretty bland as cooked.