Melt the three tablespoons of butter in a large skillet or dutch oven. Cook the chicken and the sausage then remove from the pan and set aside.
Put the celery, bell pepper, onion, garlic, salt, and black pepper to the pan and cook for about 3-5 minutes or until tender.
Add in the chicken bone broth, fire-roasted tomatoes, Creole seasoning, thyme, cayenne pepper, bay leaf, and jalapeño if using.
Return the chicken and sausage to the pan and simmer about 10 minutes. Then add in the riced cauliflower and shrimp, and cook until the shrimp is cooked and pink, about 5-10 more minutes. Simmer to combine flavors another 5-10 minutes.
If needed, add more salt and pepper to taste. Serve!