Stone-ground grits topped with spicy shrimp, andouille sausage, and a rich gravy.
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Bring chicken broth to a boil in a medium saucepan, then slowly whisk in the stone-ground grits and a pinch of salt.
Reduce heat to low, cover, and simmer the grits for 20-25 minutes, stirring occasionally until creamy and tender.
While grits cook, melt 2 tablespoons of butter in a large skillet over medium-high heat and brown the andouille sausage rounds.
Toss the shrimp with Cajun seasoning, add them to the skillet with the sausage, and cook until pink (about 2-3 minutes); remove shrimp and sausage from the pan.
In the same skillet, melt the remaining butter and whisk in the flour to create a light roux, cooking for 1-2 minutes until golden.
Slowly whisk in the heavy cream and a splash of broth to the skillet to create a thick gravy, then return the shrimp and sausage to the pan to coat.
Stir the shredded cheddar cheese into the finished grits until completely melted and smooth.
Spoon the cheesy grits into bowls, top with the shrimp and gravy mixture, and garnish with green onions and a squeeze of lemon.
