Season chicken with salt and pepper.

Heat 1 tablespoon of the oil in a large skillet over medium high heat.

Add chicken and brown on both sides, about 5 minutes.

Remove chicken with a slotted spoon, letting any oil drain back into the skillet, and place in a crock pot.

Scrape up any browned bits in the skillet and add them to the crock pot. Set aside.

Add remaining 3 tablespoons oil to the skillet and heat until hot.

Add flour and cook, stirring constantly, until golden brown, 4 to 5 minutes.

Carefully add onion, pepper, and celery and cook until the vegetables start to wilt, about 2 minutes.

Add 1 1/2 cups of the broth and stir until smooth and incorporated.

Pour mixture into the crock pot, add okra, bay leaf, tomatoes and hot sauce; cover and turn crock pot to low.

Cook for 7 to 8 hours, adding remaining 1/2 cup chicken broth, if necessary.

30 minutes before serving, add sausage and turn crock pot to high.

5 minutes before serving, add shrimp.

Ladle gumbo into bowls and serve with rice.