1Take and melt butter under medium high heat, once melted,sweat onions and peppers together, two to three min. Then add garlic,brown sugar and flour, make an almond color roux by blending it all together.
2When the roux is made, add the chicken stock by pouring in very slowly to smooth out the roux, you don't want lumpy roux, then add heavy cream and salt and pepper to taste, keep on low heat
3Take your favorite skillet and set it to low heat, add a pad of butter and add shrimp and sliced sausage, add Cajun seasoning to taste. You want to cook all together until shrimp is nice n pink with a golden brown color. Once cooked, keep warm on a back burner
4While the meat is cooking, cook your grits to your taste appeal
5When everything is all cooked, add your crabmeat to the gravy at the very end to heat up, always add crab at the end, it will disintegrate if you cook it earlier,
6To plate-lay a scoop of grits first, with shrimp on one side and sausage on the other side. Now take a ladle full of the crab meat gravy and ladle right over the middle. Then top with favorite chopped herb