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.