Heat one tablespoon of the oil in a large high-sided skillet. Add the andouille sausage and cook for 5 minutes over a medium heat, turning frequently.

Use a slotted spoon to remove the sausage and set aside. Next, add the diced chicken, and turn to coat it in the oil. Sprinkle the Cajun seasoning over the chicken, then cook for ten minutes, turning occasionally. 

Again, use the slotted spoon to remove the chicken. Splash some more oil in if needed, then add the celery and bell pepper. After five minutes, add the garlic and okra. 

Return the sausage and chicken to the skillet, together with the chicken broth, cauliflower rice, and onion powder. Bring to the boil and then reduce to a fast simmer for 15-20 minutes or until the cauliflower is cooked and most of the liquid has been reduced.

Taste for seasoning and add more Cajun seasoning, and/or salt and black pepper as desired. Finally, add the raw shrimp and continue to cook until it is cooked through.

Garnish with chopped green onions.