Heat the avocado oil in a large, deep skillet or Dutch oven over medium-high heat.
Add the sliced andouille sausage and cook, stirring occasionally, until browned and slightly crisped, about 2-3 minutes.
Add the diced onion, green bell pepper, and celery to the skillet.
Sauté for 5-7 minutes, stirring frequently, until the vegetables have softened and the onion is translucent.
Stir in the frozen riced cauliflower, vegetable broth, Creole seasoning, and the bay leaf.
Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
Reduce the heat to low, cover, and let it simmer for 10 more minutes, or until the cauliflower is tender and has absorbed most of the liquid. The mixture should be slightly thickened.
Remove the bay leaf before serving.
Adjust the heat by choosing a mild or hot andouille sausage, or add a pinch of cayenne pepper along with the Creole seasoning for an extra kick.
