Smoky Shrimp and Chicken Gumbo

INGREDIENTS

• 1 pound unpeeled medium shrimp
• 8 cups water
• 1 teaspoon black peppercorns
• 4 garlic cloves, crushed
• 3 large celery stalks, chopped
• 3 bay leaves
• 3 medium carrots, coarsely chopped
• 1 large onion, coarsely chopped
• 6 tablespoons canola oil, divided
• 2.25 ounces all-purpose flour (about 1/2 cup)
• 6 skinless, boneless chicken thighs, cut into bite-sized pieces
• 2 cups finely chopped white onion
• 1 tablespoon Creole seasoning
• 3 garlic cloves, minced
• 2 medium celery stalks, chopped
• 2 medium tomatoes, finely chopped
• 1 large green bell pepper, seeded and finely chopped
• 3 cups fat-free, lower-sodium chicken broth
• 2 bay leaves
• 1 cup frozen cut okra
• 2 teaspoons Worcestershire sauce
• 2 teaspoons hot pepper sauce (such as Tabasco)
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 2 cups hot cooked brown rice