In a saut or frying pan, brown the chicken. Saute onion, garlic, bell pepper, and okra until the onions are translucent. Add 2 cups of the stock, and tomato paste. Stir until smooth, making sure the sauted vegetables, paste and stock are combined thoroughly. It should be fairly thick.

Add the Creole seasoning, to taste. Cook over low-medium heat for about 10 minutes. Add the chicken and cook another 10 minutes. Add the rest of the stock, check seasonings, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. Turn the heat down to low-medium, add shrimp and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients. When the jambalaya has thickened, it's done.

Serve with salad and French bread.