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.