In a large Dutch oven or skillet, over medium heat, add olive oil. Add the bell peppers, onion, and celery, saute for about 5 minutes, veggies will soften.
Mix the sausage to the pot. Stir occasionally for another 5 minutes to brown sausage.
Add in garlic and saute a few seconds to blend the flavors.
Stir in the diced tomatoes, chicken stock, Cajun seasoning, and salt. Increase heat to medium-high, bring mixture to a boil.
Reduce heat to low and simmer, uncovered for 10 minutes.
Stir in the cauliflower rice and uncooked shrimp. Let simmer another 5 minutes to cook through the rice and shrimp. The cauliflower rice will be tender and the shrimp will be pink.
Remove from the heat. Taste for seasoning, if needed, adjust. Serve topped with sliced green onions and chopped parsley.