Spritz a large stock pot with cooking spray and add shrimp and hot dogs. Cook over medium heat until hot dogs are browned and shrimp is pink. Then set aside in a separate bowl.
Add 1/4 cup broth to the skillet and add onion, celery and peppers. Cook on medium until onions are translucent, then set aside with hot dogs.
Spritz stock pot with cooking spray and add okra. Cook on medium heat until browned, but not sticky or stringy.
Return shrimp, hot dogs and vegetables to stock pot. Add remaining broth, Cauliflower Rice, tomatoes, arrowroot powder, Cajun Seasoning, salt, pepper and bay leaf.
Cover and simmer on medium-low heat for 20 minutes.