Photo: Charleston Shrimp and Grits with Tasso Blue Crab Gravy Recipe
Ingredients
For the Tasso Blue Crab Gravy:
- 4 tablespoons unsalted butter
- 8 ounces tasso ham, finely diced
- 1 cup finely diced white onion
- 1 red pepper, finely diced
- 1 green pepper, finely diced
- 1 yellow pepper, finely diced
- 1 tablespoon spicy blackening Cajun seasoning
- 1 tablespoon kosher salt
- 1/4 cup light brown sugar
- 2 teaspoons onion powder
- 1 tablespoon finely minced garlic
- 1 1/2 cups all-purpose flour
- 8 cups fish stock or vegetable or chicken stock, divided
- 4 ounces lump blue crab
- 4 pounds shrimp, peeled and deveined
- 3 pounds spicy sausage, thinly sliced
- Grits, optional
To make the Tasoo Blue Crab Gravy:
Directions
Preheat a large bottom pot to medium-high heat.
Add butter to pot and let melt. 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. Remove from heat and add the crabmeat. Set aside for use.
In a saute pan, over medium-high heat, saute shrimp and sausage. Place shrimp and sausage over grits, if using, and top with crab gravy sauce.
*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.
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By charlottejulienne
Springfield, MA
on June 16, 2012
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We loved this recipe so much we went on Giada's Weekend Getaway to Charleston! Thanks for the great tips!
By laurenandsteve_...
San Diego, CA
on October 12, 2008
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The person above, who somehow confused Tennessee for being "Yankee" needs to get a map and study the US. Anything south of the Mason Dixon Line is considered southern. Tennessee is one of the most culturaly southern states. As far as the recipe goes, the chef's choice for optional instant grits seems simply to make things easier/quicker for an unexperienced cook verses a real chef such as he is. Real grits are time consuming. I think the point of this recipe was to make a wonderful meal at home that could be completed quickly, if needed. Hence, the chef saying instant was "optional." People that can actually cook and follow a recipe would most definitly use real grits. People who cannot will of course use instant. Some people don't even like grits!!
I have personally tried this recipe and think it is absolutely fabulous. (I use real grits by the way.
By slsofla_10707051
Terrytown, LA
on July 09, 2008
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I am from New Orleans, LA. I made this recipe a few months ago and I am making it again tonight. It's great, I made it without the ham and doubled the crab. It has a lot of flavor. Everyone loved it. I did use the instant grits instead of real grits, and it still came out good. I'm sure it would be even better with real grits, but I didn't want to risk messing it up.
Read all 8 reviews