Dice onion, celery, carrot, and red bell pepper and set aside.
Dice garlic and set aside.
Dice tomatoes and set aside.
If okra is fresh, sliced okra into 1 inch slices and set aside. If okra is frozen, thaw and save for last steps of recipe directions.
Wash shrimp and pat dry. Season with salt and pepper and let sit on kitchen counter.
Dice chicken breast into 1 inch cubes, season with salt and pepper and set aside.
Heat cast iron skillet over medium heat and add 1 tablespoon oil.
Add chicken to skillet and cook for about 5 minutes on eat side. Transfer to a plate to rest.
Add 1 tablespoon oil to pot and reduce heat to medium low.
Slowly add flour and whisk until well combined, about 2 minutes, to make the roux.
Add half cup of chicken broth to help break up clumps.
Add celery, carrots, garlic, and bell pepper. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Reduce heat to low and cook 7 minutes. Remove from heat.
To a Dutch oven or large pot, add chicken broth and water and bring to a boil.
Add half the roux/veggie mixture, stirring rapidly until well combined.
Add the rest of the roux/veggie mixture, stirring rapidly until well combined.
Add chicken, dice tomatoes, tomato paste, Worcestershire sauce, Louisiana hot sauce, smoked paprika, bay leaves, and Cajun seasoning.
Reduce heat to simmer, cover, and cook for 45 minutes.
Make cornstarch slurry using two tablespoons cornstarch and two tablespoons liquid from pot.
Toss okra in lemon juice and let sit 5 minutes. This will help make the okra less slimy.
Add okra and cook until softened, about 5 minutes.
Add shrimp and cook for 5 minutes.
Remove and discard bay leaves.
Serve over brown rice.