Shrimp and Grits With Andouille Sausage

First, cook the sausage in the water. Remove sausage when done BUT KEEP WATER. Use the sausage water for the grits water. Add the grits and 1/2 the butter.

Reduce the heat to medium-low and stir constantly until thickened. When thickened, remove from heat and stir in the cream and the Parmesan cheese. Season with salt and pepper, set aside but try to keep warm (just put a lid on it).

Melt 2 tbsp of the remaining butter in a large skillet over medium high heat.

Add the onions, and green pepper, stirring occasionally but letting the pieces get well caramelized (you want them to brown a little bit as this helps with flavor a color).

Add the shrimp, tomatoes and garlic, stirring constantly, for 1 minute. Stir in the stock, sausage, and continue cooking until shrimp are opaque throughout and the stock has reduced slightly, about 2 minutes.

Stir the remaining butter into the mixture and cook until melted.

Stir in the green onions and then taste to adjust the salt and pepper.

To serve, spoon grits into bowls.

Top with the skillet ingredients and serve immediately.