White Jambalaya

White Jambalaya

2 pounds medium peeled shrimp
1 lb. Crab Claw Meat
1 lb. Tasso meat diced
1 tbls Butter
1 1/2 cups chicken broth
1 diced Green Bell Pepper
3 stalks diced Celery
1 diced Onion
½ cup Flour
3 cup Chicken Broth
1 qt. Heavy Cream

Heat the butter in a heavy bottomed frying pan over medium heat. Add the tasso ham, bell pepper, onion, celery and sauté for 2 minutes. Add the shrimp and crab meat, sauté until they begin to turn pink, no longer than 1 minute. Add the flour to create a roux. Add the chicken broth to deglaze the pan. Bring up to a boil and simmer for 1 minute. Then add the heavy cream slowly, stirring to incorporate. Cook for 10 minutes and serve over the cheese grits.