Prep the proteins: Pat the chicken dry and season lightly with salt, pepper, and 1 tsp Cajun seasoning. Pat the shrimp dry and season with a pinch of salt and pepper. Keep the sausage sliced and ready.

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

Sear the chicken: Add the chicken to the pot. Sear 4–5 minutes, stirring once or twice, until lightly browned (it doesn’t need to be fully cooked). Transfer to the plate with the sausage.

Sauté the trinity: Lower heat to medium. Add remaining 1 tbsp oil, then onion, bell peppers, and celery. Cook 5–6 minutes until softened and slightly golden. Stir in garlic and cook 30 seconds until fragrant.

Build the sauce: Add diced tomatoes with their juices, chicken broth, Cajun seasoning, smoked paprika, thyme, oregano, bay leaf, and hot sauce if using. Stir well and bring to a simmer.

Simmer and meld flavors: Return sausage and chicken to the pot. Reduce heat to medium-low and simmer 10–12 minutes, uncovered, to concentrate flavors. Taste and adjust salt, pepper, and heat level.

Add the shrimp: Stir in the shrimp and cook 2–3 minutes, just until pink and opaque. Don’t overcook.

Fold in cauliflower rice: Stir in the riced cauliflower. Cook 4–6 minutes, stirring occasionally, until tender but not mushy. The mixture should be thick and jambalaya-like, not soupy.

Finish and serve: Remove bay leaf. Sprinkle with green onions and parsley. Serve hot with lemon wedges for a bright squeeze over the top.