Spray a nonstick Dutch oven with nonstick cooking spray and place over medium high heat. Add in the sausage and onion, cooking until brown, about 10 minutes (stir with a wooden spoon to break up the sausage.)
Add in both peppers and cook until softened, about 6 minutes.
Stir in the flour and cook until lightly brown, about 1 minute, stir constantly.
Stir in the tomatoes and broth, bring to a boil, stirring constantly.
Add in the chicken and Old Bay bag, return to a boil. Lower the heat, cover, and simmer until chicken is just cooked, about 5 minutes.
Add in the shrimp, okra, corn, and thyme, raise heat and again bring to a boil.
Lower heat, cover, and simmer until shrimp are opaque, about 5 minutes, serve immediately over the rice.