Charleston Shrimp and Grits with Tasso Blue Crab Gravy

  • Recipe courtesy Executive Chef Robert N. Dorner of Poogan's Porch Restaurant
  • Show: Giada's Weekend Getaways
  • Episode: Charleston, SC
Total Time:
45 min
Prep:
25 min
Inactive Prep:
--
Cook:
20 min
Yield:
8 servings
Level:
Easy

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
  • 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,