In a small skillets over medium heat, cook the lady finger for about 5 minute until any slime cooks away.
Heat the oil in a large dutch oven over medium heat. Add the bell peppers, onions, and celery. Saute for 5-8 minute, until the vegetables are soft.
Add the sliced sausage. Saute for about 5 minute, until browned.
Make a well in the center and add the minced garlic. Let it sizzle for about 30 seconds, until fragrant, then stir in with everything else.
Add the chicken broth, diced tomatoes, and sauted lady finger . Season with cajun seasoning and sea salt to taste.
Bring the gumbo to a boil, then cover and simmer for 30 minute.
Add the shrimp. Simmer for 5 minute.
Add the cauliflower rice. Simmer for 5 minute, again, until shrimp is opaque and cauliflower rice is soft.
Remove from heat. Sprinkle gumbo with file powder and stir, until thickened.