Dice sweet onion, celery, green pepper and carrot. Add 2 Tbsp of salted butter to an oven safe skillet and turn on medium heat.
Melt butter and add in veggies (except green onion) & 1 Tbsp of Cajun rub. Saute over medium heat for about 5-7 minutes or until veggies are softened, stirring frequently to prevent the veggies from burning. Adjust heat as needed.
Mince garlic. Add in 4 Tbsp salted butter and 3 Tbsp of Coconut Flour, stir to combine over medium heat. When the flour is incorporated into melted butter, add your minced garlic. Continue to cook for about 2 minutes, stirring frequently. Add in Chicken Stock and stir. Continue to simmer.
Preheat oven to 400 degrees Fahrenheit. Dice up chicken into large chunk size pieces and cover with 1/2 Tbsp of Cajun rub. Add to skillet with veggie mixture. Simmer over medium heat until the chicken is cooked through, about 10 minutes.
Slice Andouille Sausage on the diagonal into about one inch slices. Add to skillet.
Cut green onions. Reserve the tops for garnish and add the white bottoms to the skillet. Add cauliflower rice to skillet and stir. Place in preheated oven and bake for 30 minutes. Remove from oven, garnish with green onions and serve. Enjoy!