Heat the olive oil in a skillet on medium high heat and once hot, add in the shrimp and sear for 2 minutes per side until pink. Once cooked, set the shrimp aside on a plate.

Add the ghee to the pan and once melted, add in the arrowroot powder and stir to ensure there are no clumps. Once a thick paste forms, add in the diced green bell pepper, onion, celery, garlic, salt, and pepper and sauté for 4 minutes until they begin to soften.

Add in the chopped tomatoes, Cajun seasoning, and chicken stock. Leave it to simmer for 10 minutes until the sauce has reduced to a thick consistency.

Add the shrimp back to the pan and leave them to cook for 2-3 minutes until heated through. Serve the etouffee on cauliflower rice and garnish with fresh chopped parsley.