Low Carb Shrimp, Chicken & Andouille Gumbo

Now that I have been on a low carb high fat lifestyle for about 8 months now, I think I finally have the hang of it. I was a scaredy cat the first few months and ate the same 4 foods over and over. Now I am a bit more lax in my choices and have added a tab bit more carbs in my diet. In moderation  , of course.  One meal I miss from my pre no carb days is gumbo. With extra rice. The more rice the better. 🙄 I set my mind on a low carb version and set it all (mostly) in the slow cooker to cook while I did other thi gs . (Marie Kondo, anyone? ) I am pretty happy with the way it turned out.  Spicy, meaty and full of creole flavors. I used a local made andouille type sausage, boneless chicken thighs and argentinian pink shrimp ( my favorite!) .
Note: you can use a cajun spice mix like Tony Cacheres or Zatarains, but they contain sugars and aren't keto compliant.

Low Carb Shrimp Chicken & Andouille Gumbo

Ingredients
1 lb boneless, skinless chicken thighs, cut bite size
1 lb andouille sausage, cut into 1" rounds
1 lb shrimp, peeled and deveined
2 c cauliflower rice
1 green bell pepper, diced
1 onion, diced
2 stalks celery, diced
4 garlic cloves, minced
1 c chicken broth
2 bay leaves
1 tsp salt
1 tsp garlic powder
1 tsp paprika
1 tsp oregano
1 tsp thyme
1/2 tsp crushed red pepper
1/2 tsp cayenne pepper
1/2 tsp onion powder

Directions
1. In the insert of a slow cooker, add all the ingredients except the cauliflower rice and the shrimp.
2. Mix all the ingredients  well and cook on low 4-6 hours.
3. During the last half hour of cooking, add the cauliflower rice and the shrimp. Stir well.
4. Place the lid on the slow cooker and continue to cook 30 min more, or until the shrimp is pink and cooked through.