Season the proteins. Pat the chicken and shrimp dry. Toss the chicken with a pinch of salt, pepper, and 1 tsp Cajun seasoning. Toss the shrimp with a light sprinkle of salt and paprika. Set aside.

Brown the sausage. Heat 1 tbsp oil in a large Dutch oven or deep skillet over medium-high heat. Add sausage and cook until browned, 3–4 minutes. Transfer to a plate, leaving drippings in the pan.

Sear the chicken. Add the remaining 1 tbsp oil. Add chicken and cook until lightly browned and mostly cooked through, 5–6 minutes. Transfer to the plate with sausage.

Sauté the veggies. Add onion, bell peppers, and celery to the pan with a pinch of salt. Cook, stirring, 5–6 minutes until softened. Add garlic and cook 30 seconds until fragrant.

Build the base. Stir in tomato paste and cook 1 minute to caramelize. Add diced tomatoes, chicken broth, Cajun seasoning, smoked paprika, cayenne (if using), bay leaf, and the cooked sausage and chicken. Bring to a simmer.

Simmer for flavor. Reduce heat to medium-low and simmer 8–10 minutes to thicken slightly and let flavors meld. Taste and adjust seasoning with salt and pepper.

Add the cauliflower rice. Stir in riced cauliflower. Simmer 4–6 minutes (a bit longer if frozen) until tender but not mushy. The mixture should be thick and stew-like.

Finish with shrimp. Nestle shrimp into the pot. Simmer 3–4 minutes until pink and opaque. Remove bay leaf.

Garnish and serve. Turn off heat. Stir in a handful of chopped parsley. Top with green onions. Serve with lemon wedges for a bright finish.