Cook the Andouille sausage in skillet until almost completely done. Set aside until cool, then slice into rounds.
Boil chicken in plenty of water to cover, add salt, pepper, 1 tbsp cajun seasoning and 1 tbsp garlic powder to turn water into broth. Cook until almost completely done and set aside to cool. Shred chicken and set aside broth.
Put oil in the bottom of the stock pot and saute the jalapeno, garlic, onions and bell peppers. Saute for 5-6 minutes.
Slowly pour in 6 cups of broth, 2 cups of broth from cooking the chicken, the crushed tomatoes, the diced tomatoes and the remaining seasonings. Stir to combine, then add rice. Slowly bring to simmer for approximately 30-40 minutes, until rice is cooked through.
Add okra and shrimp. Stir and cook just until the shrimp is cooked through. (Okra will be cooked through enough by that time.)
Stir in the chicken and sausage and serve.