Peel and devein the shrimp if not already done, then pat dry with paper towels and set aside—this prevents excess moisture that would steam the shrimp instead of searing it. Slice the smoked sausage into rounds about ¼-inch thick. Dice the onion, bell peppers, and celery into similar-sized pieces so they cook evenly. Mince the garlic and measure out all your seasonings (salt, pepper, Cajun seasoning, smoked paprika, and Worcestershire sauce) into a small bowl for easy access during cooking.

Heat the olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook for 4-5 minutes, stirring occasionally, until the edges are browned and some fat renders out—this creates deep, smoky flavor for the whole dish. Remove the sausage with a slotted spoon and set aside on a plate. Lower the heat to medium and add the diced onion to the remaining oil and sausage fat, cooking for 2-3 minutes until softened and translucent.

Add the diced bell peppers and celery to the onions and cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften and release their aromatics. I like to wait until the peppers just start to get slightly caramelized on the edges—this adds sweetness and depth to the broth. Then stir in the minced garlic and cook for 30 seconds until fragrant.

Stir in the cauliflower rice along with all your measured seasonings (salt, pepper, Cajun seasoning, smoked paprika, and Worcestershire sauce). Cook for about 5 minutes, stirring frequently, to toast the cauliflower rice slightly and let the spices bloom—this intensifies the Cajun flavors and prevents the rice from tasting raw or watery.

Pour in the canned diced tomatoes (with their liquid) and chicken broth, stirring well to combine. Bring to a gentle simmer and add the shrimp. Cook for 3-4 minutes, stirring occasionally, until the shrimp turns pink and opaque throughout—I prefer my shrimp slightly underdone at this point since we'll add the sausage back in for more heat. The sauce should be noticeably thicker now, coating the vegetables and cauliflower rice.

Return the reserved sausage to the skillet and stir to combine. Simmer for 1 minute to heat through and let all the flavors meld together. Taste and adjust seasoning with a pinch more salt or pepper if needed—the jambalaya should be flavorful and slightly spicy. Serve hot, ladled into bowls so everyone gets plenty of the thick, flavorful sauce.