Charleston prawn and polenta with blue crab gravy

  • Preparation Time25 mins
  • Cooking Time20 mins
  • Serves8
  • DifficultyEasy

For the blue crab gravy

60g unsalted butter
225g tasso ham, finely diced
100g finely diced white onion
1 red pepper, finely diced
1 yellow pepper, finely diced
1 green pepper, finely diced
1 tbsp spicy Cajun blackening seasoning
1 tbsp salt
45g light brown sugar
2 tsp onion powder
1 tbsp finely minced garlic
210g plain flour
2L fish stock or vegetable or chicken stock, divided
175g lump blue crab

For the prawns

1.8kg prawns, peeled and deveined
1.35kg spicy sausage, thinly sliced
Polenta, optional
To make the blue crab gravy:
1) Preheat a large-base pan to a medium-high heat. Add the butter to pot and allow to melt.

2) Add the 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 colour, a brown roux.

3) Slowly whisk in 1.5L of fish stock; adding it slowly helps to avoid lumps. Bring to the boil and use the remaining 500ml of stock to adjust for consistency. Remove from heat and add the crabmeat. Set aside for use.

For the prawns:
1) In a saute pan over a medium-high heat, saute the prawns and sausage.

2) Serve the prawns and sausage with scoops of polenta, if using, and top with the crab gravy sauce.

Cooks note: For home use it is more practical to use instant polenta. Cook your polenta first and do not be afraid to season to your liking. This is a main component to your dish.

Latest recipes

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+