In a medium saucepan, bring water to a boil. Gradually whisk in the Geechie stone-ground grits, stirring constantly to prevent lumps. Reduce heat to low and cook for about 20-25 minutes, stirring frequently until thickened. Stir in butter, salt, and pepper to taste.

Cook the Fish

While the grits are cooking, season the red drum fillets with blackening seasoning. Heat a skillet over medium-high heat and add a bit of oil. Cook the fish for about 3-4 minutes on each side until blackened and cooked through. Remove from heat and keep warm.

Make the Crab Étouffée

In the same skillet, add a little more oil if necessary, and sauté the onion, bell pepper, and celery until softened, about 5 minutes. Add the garlic and cook for an additional minute. Stir in the tomato sauce, cayenne pepper, and crab meat. Simmer for about 10 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.

Plate the Dish

To serve, spoon the creamy grits onto plates, top with the blackened fish, and ladle crab étouffée over the top. Garnish with sliced green onions.