Charleston Shrimp and Grits with Tasso Blue Crab Gravy

Ingredients

• 1 tablespoon spicy blackening cajun seasoning 
• 8 cups chicken stock see divided
• 1.5 cups flour all-purpose
• 1 tablespoon garlic finely minced
• 1  bell pepper diced green finely
• 8 servings grits 
• 8 ounces tasso ham diced finely
• 1 tablespoon kosher salt 
• 0.3 cup brown sugar light
• 4 ounces lump crab blue
• 2 teaspoons onion powder 
• 1  bell pepper diced red finely
• 3 pounds spicy sausage thinly sliced
• 4 pounds shrimp deveined peeled
• 4 tablespoons butter unsalted
• 1 cup onion diced white finely
• 1  bell pepper diced yellow finely

Equipment

• frying pan
• whisk
• pot

Directions

1. Preheat a large bottom pot to medium-high heat.
2. Add butter to pot and let melt.
3. Add ham, white onion, peppers, Cajun seasoning, salt, brown sugar, onion powder, and minced garlic. Stir in flour and continue to cook while stirring until you achieve a dark brown color, a brown roux. Slowly whisk in 6 cups of fish stock, add slowly to help avoid lumps. Bring to a boil and use remaining 2 cups of stock to adjust for consistency.
4. Remove from heat and add the crabmeat. Set aside for use.
5. In a saute pan, over medium-high heat, saute shrimp and sausage.
6. Place shrimp and sausage over grits, if using, and top with crab gravy sauce.
7. *Cooks note: For home use it is more practical to use instant grits. Cook your grits first and do not be afraid to season to your liking. This is a main component to your dish.