Heat the oil in a wide pan and fry the chicken chunks until lightly browned.
Remove from the pan and set aside.
Add the onion and celery to the pan and cook until soft.
Add the garlic and paprika and cook for 1 minute.
Sprinkle the flour into the pan and cook stirring continually until the flour has browned.
Stir in the tomato paste and chicken stock, let bubble then add the okra, chicken, Tabasco and Worcestershire sauce.
Simmer for 30 minutes then add the peppers and shrimps and cook for a further 15 minutes, stirring from time to time.
Season with salt and pepper.
While the gumbo is simmering, cook the rice according to packet instructions and keep warm
Serve the gumbo with the rice and coriander leaves to garnish.