In a large skillet heated over medium-high, melt ghee. Whisk in cassava flour and reduce heat to medium, cooking and stirring occasionally, to make a roux. You want it to be just lighter than peanut butter.

Add in onion, bell pepper and celery, and cook for about 8 minutes, until vegetables are softened. Stir frequently with a wooden spoon and scrap the bottom of the pan to keep roux from burning or clumping.

Add in drained, diced tomatoes, vegetable broth and Cajun seasoning. Bring to a boil then reduce to a simmer. Cook for about 5 minutes, until etouffee starts to thicken. Drain excess water off crawfish tails, as needed, and add the tails into the pan. Stir and continue simmering for about 15 minutes.

Taste and adjust seasoning – you might want to add extra salt, pepper or smoked paprika. Serve over riced cauliflower for Whole30 or cooked rice, as desired. Garnish with chopped green onions and fresh parsley. Increase the heat with a few dashes of Louisiana hot sauce.