Begin by bringing 4 cups of water and 2 cups of chicken broth to a boil. Gradually whisk in 1 cup of stone-ground grits, reduce the heat to low, and simmer for 20-25 minutes, stirring occasionally.

Stir in 2 tablespoons of butter, 1 cup of half-and-half, and 1 cup of shredded cheddar cheese until fully melted and incorporated.

In a large skillet, drizzle 2 tablespoons of olive oil and sauté 3 minced garlic cloves and 1 chopped onion until fragrant, about 3-4 minutes.

Add 8 ounces of sliced andouille sausage to the skillet and cook for 5-7 minutes until browned.

Next, introduce 1 pound of shrimp to the skillet and cook for 3-5 minutes until the shrimp turn pink.

Sprinkle in salt, pepper, and any optional seasonings to taste and mix well over low heat.

To serve, spoon the creamy cheese grits into bowls and ladle the shrimp mixture on top. Garnish with chopped green onions.