Add in the crushed tomatoes, Worcestershire sauce, brown rice, and chicken broth. Stir and mix well. Bring the mixture to a slow boil, then reduce to simmer on low heat. Cover and cook for 30 minutes, stirring every 5 to 7 minutes so that the mixture doesn't scorch and burn.
The rice should be fully cooked and the liquid absorbed. If the rice is still chewy, add a bit more chicken broth, cover and cook longer.
Add in the shrimp, okra and continue cooking on medium heat until the shrimp is fully cooked through (about 5-7 minutes).
Add the chicken back into the pot and heat through. Garnish with chopped parsley if desired.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2019/01/11/brown-rice-chicken-shrimp-jambalaya/