Place a large pan over high heat and add the olive oil.
Cut the chorizo into small cubes and fry for 2 minutes.
Add chopped onion and cook for 2-3 minutes until translucent.
Add garlic and stir for 1 more minute.
Add cubed bell pepper and stir once again to combine.
Sprinkle over the chipotle powder and Cajun spice mix, stirring to avoid sticking. The mixture will seem dry but this will release the full flavor of the spices.
Add your hot sauce of choice, the tomatoes, and shrimp. Then pour over the broth.
When the pan comes back to boil, add the okra, then lay the mussels on top to steam.
Cook with the lid on for around 5 minutes or until all of the mussels are open.
Serve with rice or crusty bread and a squeeze of lemon juice.