Double the meat with sliced smoked andouille sausage and jumbo shrimp in a dark roux.
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In a heavy-bottomed pot, bring 6 cups of salted water to a boil, slowly whisk in grits, then reduce to low heat, cover, and simmer for 45 minutes until creamy.
In a large cast-iron skillet, sear the sliced andouille sausage over medium-high heat until browned and the fat renders; remove sausage and set aside, leaving the drippings.
Add the butter to the sausage drippings and whisk in the flour; cook continuously for 15-20 minutes until the roux reaches a dark chocolate color, being careful not to burn it.
Immediately stir the diced onion, bell pepper, and celery (the 'holy trinity') into the dark roux to stop the cooking process; sauté until the vegetables are soft.
Slowly whisk in the seafood stock and Cajun seasoning, bringing the mixture to a simmer until thickened into a rich, glossy gravy.
Fold the seared andouille and raw jumbo shrimp into the gravy; cook for 3-5 minutes until the shrimp are pink and just firm.
Finish the grits by stirring in the heavy cream and shredded cheddar cheese until completely melted and smooth.
Plate a generous portion of cheesy grits and ladle the double-meat dark roux gravy over the top, garnishing with fresh green onions if desired.
