Ingredients Jump to Instructions ↓

  1. 4 tablespoons unsalted butter

  2. 8 ounces tasso ham, finely diced

  3. 1 cup finely diced white onion

  4. 1 red pepper , finely diced

  5. 1 green pepper, finely diced

  6. 1 yellow pepper, finely diced

  7. 1 tablespoon spicy blackening Cajun seasoning

  8. 1 tablespoon kosher salt

  9. 1/4 cup light brown sugar

  10. 2 teaspoons onion powder

  11. 1 tablespoon 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 Grits, optional To make the Tasoo Blue Crab Gravy

Instructions Jump to Ingredients ↑

  1. 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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