Step 1

Bring 4 cups water to a boil over high heat. Add salt to the water and stir in grits. Lower heat to medium-low and simmer until cooked, stirring frequently. Refer to package for cooking time. Slow cook take about 15-20 minutes, quick cook about 5 minutes.

Step 2

Remove from heat and stir in cheese and butter. If grits thicken too much while preparing shrimp, you can stir a little additional water into the grits.

Step 3

Season the shrimp with salt, pepper and 1 tsp of the Creole seasoning.

Step 4

Add 2 Tbsp of the butter to a skillet over medium high heat. Cook shrimp about 2 minutes per side, until they are pink and opaque. Remove to a plate.

Step 5

Add the sausage to the skillet and cook until browned on both sides. Remove to plate.

Step 6

Add the remaining butter, along with onion, bell pepper and celery. Sauté until softened.

Step 7

Add in garlic, flour and remaining Creole seasoning. Stir until it is combined well.

Step 8

Gradually add in chicken broth, continuously stirring. Bring to a low boil, reduce heat, and simmer 10-15 minutes.

Step 9

Taste gravy and add additional salt and pepper, if desired. Stir back in the shrimp and sausage, along with cream.

Step 10

Cook everything together for a minute or two, then serve over grits.