1poundraw small shrimppeeled, deveined, and cleaned
Wash chicken and place into a large Dutch oven. Cover with water plus about 2 inches. Bring to a boil over medium heat and simmer for about 2 hours. Remove chicken from water and set-aside to cool. Add butter, onion, celery, bell pepper, okra, and garlic to chicken stock.
Pull chicken from the bone and add back to the stock. Add in Polish sausage, and ham. Cook for about 10 minutes to allow all the juices to incorporate.
Pour in diced tomates and diced tomatoes with peppers. Smash Navy beans with a fork while in the can and then pour into the Gumbo along with Ole Bay seasoning and bay leaves.
Bring Gumbo to a boil and stir in additional chicken stock. Cook for 10-15 minutes and then stir in shrimp. Cook until shrimp has turned pink, about 5 more minutes.
Remove bay leaves from the Gumbo and the Dutch oven from the heat. Serve Gubmo over rice (optional) or by itself.
Alternately, you may use a rotisserie chicken rather than cooking a whole chicken, if desired. If doing so, I recommend the following changes to recipe: Heat Dutch oven over medium heat. Melt butter and add onion, celery, bell pepper, okra and garlic. Saute until tender, about 3-5 minutes. Continue with remaining steps of the original recipe and add 4 cups of chicken stock to Gumbo when recipe calls for 2 cups. Using rotisserie chicken will reduce cooking time by 2 hours.