Charleston Shrimp and Grits with Tasso Blue Crab Gravy

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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