Poogan’s Porch: Charleston Shrimp & Grits with Tasso Blue Crab Gravy
4Tbsp. Unsalted butter
8 oz. Tasso Ham (fine diced)
1 C White onion (fine diced)
1 each Red, green, and yellow pepper
(fine diced)
1Tbsp Spicy Cajun seasoning (blackening)
1tsp. Kosher salt
¼ C Light brown sugar
2 tsp. Onion powder
1Tbsp Finely minced garlic
1½ C Flour
8 C Fish stock
(vegetable or chicken stock
would work as well)
4oz. Lump blue crab
4lbs Shrimp
(peeled and de-veined)
3lbs Spicy sausage
(thinly sliced)
**For home use it is more practical to use instant grits.
Hint: Cook your grits first and do not be afraid to season to your liking, this is a main component to your dish.
- Pre-heat a large heavy bottom pot to medium high heat. Add butter to pot and let melt. Add the next 8 ingredients and cook until onions are translucent. 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 (adding this slowly will help avoid lumps). Bring to a boil (using caution not to scorch) and use remaining 2 cups of stock to adjust for consistency. Remove from heat and add the crabmeat (set aside for use).
- In a medium to high heat pan, sauté shrimp and sausage. Place shrimp and sausage over grits** and top with your wonderful crab gravy you have just made. Top with poached eggs and green onions.
Posted in Culinary on March 7, 2012 (Winter 2012) by admin.
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