Prep the basics: Pat your protein dry and season with a pinch of salt, pepper, and 1 teaspoon Cajun seasoning. Dice onion, bell pepper, and celery. Mince garlic. If using frozen cauliflower rice, break up any clumps.

Brown the protein: Heat 1 tablespoon oil in a large skillet over medium-high. Add sausage or chicken and cook until lightly browned and cooked through. If using shrimp, cook until pink and just opaque, about 2 minutes per side. Transfer to a plate.

Sauté the aromatics: Add another drizzle of oil if needed. Reduce heat to medium. Cook onion, bell pepper, and celery with a pinch of salt for 4–5 minutes until softened. Add garlic and stir for 30 seconds until fragrant.

Toast the spices: Sprinkle in 1–2 teaspoons Cajun seasoning (to taste), 1 teaspoon smoked paprika, and a pinch of red pepper flakes if you like it hotter. Stir for 20–30 seconds so the spices bloom in the oil.

Build the base: Stir in 1 tablespoon tomato paste and cook for 1 minute to caramelize. Add a splash (about 1/4 cup) of broth to loosen and create a saucy coating.

Add cauliflower rice: Stir in the cauliflower rice, breaking up clumps. Season with a pinch of salt and pepper. Cook, stirring occasionally, for 5–7 minutes until tender and lightly toasty. Add more broth, 1–2 tablespoons at a time, if the pan feels dry.

Combine and finish: Return the cooked protein to the skillet. If using tomatoes, add a handful of halved cherry tomatoes now. Warm everything together for 2–3 minutes. Squeeze in 1–2 teaspoons lemon or lime juice. Taste and adjust salt, pepper, and Cajun seasoning.

Garnish and serve: Turn off the heat. Stir in a small pat of butter for richness if desired. Top with sliced green onions and parsley. Serve hot with extra lemon or lime wedges.