In a large skillet, cook the diced chicken and sliced sausage in coconut or olive oil until browned.
Remove from pan and set aside.
While the meat is cooking, dice the bell peppers and onion and mince the garlic.
Sauté the diced bell peppers and onions in the skillet until soft, adding the minced garlic in the last minute or two.
Season with the spices listed or as desired.
While the bell peppers, onions, and garlic are cooking, put the cauliflower into the food processor and pulse until it is in small pieces like rice. You can also chop with a knife or hand or box grater, though this takes longer.
When the onion mix is done softening, add the can of diced tomatoes and the okra.
Add the chicken, sausage, shrimp, and cauliflower and simmer another 10-15 minutes until the cauliflower is soft and shrimp is cooked. Alternatively, you can cook the cauliflower separately in some butter in another skillet and serve the gumbo over it.
Serve hot and enjoy!
Feel free to adjust seasonings and spice levels to your tastes.