Easy Weekday Cajun Gumbo (Paleo)

I've been swamped lately, and creating a lot of quick weeknight meals. Last night, we decided gumbo sounded good so I searched a bunch of recipes, did some simplifying, and came up with this one, without a roux. I suppose gumbo without roux is just Cajun soup, but it was damn good Cajun soup. 

* If you want to make a roux, it would be a lovely addition. Try this: 

To make roux, heat 1/4 cup bacon grease over medium high heat and whisk in 3 tbs each coconut and almond flour. Stir continuously until roux has a dark brown color (think dark peanut butter).
---- Courtesy of Paleo Comfort Foods

The truth is, I burned mine, then just decided to skip it. This was so delicious and warm, the whole pot was gone after lunch today. 

1/4 cup coconut oil (or bacon grease) 

2 cups onions- chopped

2 cups celery- chopped2 cups green pepper- chopped3 cloves garlic- minced1 quart (1 L) can tomatoes2 cups (500 mL) seafood or chicken stock (I didn't have any on hand so I just used water and a little more seasoning and it was still amazing)2 bay leaves3 organic chicken breasts1 pound (450 g) shrimp
1 package Italian chicken sausage, casing removed. (Andouille might be better, but this was what I had around)
3T Cajun seasoning (I used Pitch Perfect brand which is fairly clean. Ingredients:salt, spices (Including: red pepper, black pepper, thyme and celery seed), Paprika, garlic and onion) *Yeah, the use of the word including is a little sketchy.. make you're own blend if you want to eliminate any funny business
1 tsp cayenne pepper

Directions: 

Sautee onions and celery oil until softened. Add sliced chicken breast and sausage to brown. Add the rest of the ingredients and bring to a boil, then turn to low and simmer another 30 minutes. 

Enjoy this alone or serve over cauliflower "rice"!