Heat the olive oil over medium heat, in a large stockpot, or dutch oven.
Add the diced onions, celery, and bell peppers and cook them until the vegetables start to soften and become fragrant.
When the vegetables are fragrant, add the sliced sausage and garlic until the garlic becomes fragrant and the sausage starts to brown.
Next add in the chicken broth, red beans, and spices.
Bring the mixture to a boil, then cover and reduce the heat to low.
Allow it to continue cooking, covered, for 15 minutes.
Remove the lid and allow it to continue to cook, stirring occasionally, another 15 minutes.
Gently mash some of the red beans to help thicken the sauce. The sauce will thicken more as it cooks and cools
Serve over your prepared cauliflower rice (see notes above) and enjoy!