First, get the roux started, it will take about 20 minutes to cook. Melt the butter in a heavy skillet over medium-low heat. Add the flour and stir often, cooking until the roux becomes a dark chocolate color.
Preheat a grill or grill pan to medium-high heat.
Meanwhile, toss the chicken breasts in 2 tablespoons olive oil, 2 tablespoons minced garlic and 1 tablespoons spice mix. Grill the chicken until cooked through, taking care not to overcook and dry out the meat. Cool, dice and set aside.
In a large stockpot, saute the celery, onions, red pepper and the remaining 2 tablespoons garlic in the remaining 3 tablespoons olive oil until translucent, about 5 minutes. Add the chicken stock, sausage, okra, green onions, Worcestershire sauce, hot sauce, salt, spice mix, tomato paste, black pepper and bay leaves and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes. Add the roux and simmer 5 more minutes, stirring gently. Taste for seasonings and adjust. Add the shrimp just before serving, heating just until the shrimp are cooked through. Serve over white rice.
The gumbo is better the next day, after the flavors have had time to meld. Refrigerate gumbo overnight after seasonings are adjusted; don't add the shrimp until you are ready to heat and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.