Step 1

Using large saucepan with a lid, add grits, chicken stock, hot water and salt; stir until well combined. Place over medium-high heat and bring to a boil, stirring occasionally.

Step 2

Stir in cream and reduce to a simmer. Cook for 17-18 minutes, stirring occasionally, until grits are tender and have thickened. Remove from heat, cover and keep warm.

Step 3

Meanwhile, using a medium bowl, add the shrimp, hot sauce and lemon juice; toss until well coated. Set bowl aside.

Step 4

Add the sausage and bacon to a heavy skillet and place over medium heat. Cook, stirring occasionally, until both sausage and bacon are browned but not crispy (~10-12 minutes). Transfer sausage and bacon to a plate and pat dry with paper towels. Leave bacon grease in skillet.

Step 5

Add peppers, onion and garlic to skillet with bacon grease. Cook over medium heat, stirring occasionally, until onions turn translucent (~6-8 minutes).

Step 6

Add flour and cook for 2 minutes, stirring constantly. Return cooked bacon and sausage to pan. Add chicken stock, stir and bring mixture to a simmer. Let cook for 3-4 minutes, stirring occasionally.

Step 7

Finally, add shrimp and continue cooking for 5-7 minutes, or until shrimp are opaque in center and fully cooked.

Step 8

Add shredded cheese to grits and stir until cheese has fully melted. (Note: If necessary, add a splash of water to the grits to loosen them up.)

Step 9

To serve, spoon grits onto plate and top with sausage, bacon and shrimp mixture.

Step 10

{Optional} Garnish with chopped green onions before serving.