Heat 1 tablespoon of coconut oil in a large Dutch oven. Add in chicken, and cook for about 5 minutes, stirring occasionally.
Add in shrimp and sausage, and cook another 5-10 minutes until shrimp is bright pink and chicken and sausage are completely cooked through.
Transfer to a plate lined with a paper towel, leaving as much of the oil in the pot.
Add the second tablespoon of oil and let is heat for a minute. Mix in the flour, and using a whisk, stir constantly for 2-3 minutes, not allowing the flour mixture to burn.
Add in the onion and garlic and cook for 2-3 minutes. Next add in the celery, mushrooms, and collard greens, cooking another 3-4 minutes and mixing regularly.
Add in the canned tomatoes, and continue to cook another 2 minutes.
Next add in the broth, creole seasoning, and bay leaf, and mix everything well. Bring to a rolling boil. Once boiling, lower the light to a simmer, and cover, allowing it to cook for about 15 minutes.
Add the chicken, sausage, and shrimp back in, continue to cook covered on a simmer for another 10 minutes. Serve immediately. Can also serve over brown rice.