Recipe Detail

Charleston Shrimp and Grits with Tasso Blue Crab Gravy

Rate this recipe:

Rating : 0

Share This Recipe...

Number of Servings:


  1. 4 tablespoons - unsalted butter
  2. 8 ounces - tasso ham (find in specialty store like Central Market) finely diced
  3. 1 cups - finely diced white onion
  4. 1 - red pepper finely diced
  5. 1 - green pepper finely diced
  6. 1 - yellow pepper finely diced
  7. 1 tablespoons - spicy blackening Cajun seasoning
  8. 1 tablespoons - kosher salt
  9. 1/4 cups - light brown sugar
  10. 2 teaspoons - onion powder
  11. 1 tablespoons - finely minced garlic
  12. 1 1/2 cups - all-purpose flour
  13. 8 cups - fish stock or vegetable or chicken stock divided
  14. 4 ounces - lump blue crab
  15. 4 pounds - shrimp peeled and deveined
  16. 3 pounds - spicy sausage thinly sliced
  17. - grits optional


Preheat a large stock 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 cooking while stirring until you achieve a dark brown color, a brown roux.

Slowly whisk in 6 cups of fish stock (add slowly to avoid lumps). Bring to a boil and use remaining 2 cups of stock to adjust for consistency. Remove from heat and add the crab meat. Set aside.

In a saute pan, over medium-high heat, saute the shrimp and sausage. Place shrimp and sausage over grits, if using, and top with crab gravy sauce.

(Note: For home use, it is more practical to use instant grits. Cook the grits first and don't be afraid to season them to your liking. This is a main component to the dish.)


Speak Your Mind

Dish Dish


To get your weekly Recipe ideas, Cooking tips and Special Offers