Total Calories: 1,225
In a large Dutch oven, place chicken broth, chicken, ham, tomatoes with juice, onion, green pepper, parsley, thyme, salt, pepper, and bay leaf. Bring to a boil over medium heat reduce heat to low, partially cover, and simmer 1 1/2 hours.
Skim off excess fat. Stir in okra. Return to a boil and cook 10 to 15 minutes or until chicken and vegetables are tender. Remove bay leaf.
Cut shrimp in half if large. Stir shrimp into gumbo. Bring to a boil over medium heat reduce heat to low and simmer 2 to 3 minutes or until shrimp are pink and firm. Do not overcook.
Place rice in soup bowls and add gumbo.
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