Heat vegetable oil in a large saucepot.

Add flour and cook over low heat, stirring often, until roux turns dark brown and develops a nut-like aroma.

Add onions, celery, green pepper, and garlic and cook until vegetables are tender.

Slowly add chicken broth, a little at a time, stirring after each addition; bring to a boil.

In a separate skillet, brown chicken pieces until golden in color and add to pot with tomatoes, bay leaf, and pepper sauce.

Simmer, uncovered, for 45 minutes.

Add shrimp and okra; cook 10 minutes longer.

Serve with rice.