Ingredients: 

• 20 large shrimp (shell on, deveined)
• 2 cups diced yellow onion
• 1 cup diced green bell pepper
• 1 cup diced celery
• 1 tablespoon minced garlic
• 4 cups sausage (Andouille, Cajun, or smoked)
• 1/4 cup each butter and flour (for roux)
• 4 cups chicken broth (divided)
• 1 cup grits
• 1/2 cup each shredded smoked Gouda and Fontina cheese
• 1/2 cup diced scallions (for garnish)
• 2 tablespoon olive oil
• Blackened seasoning
• Ground gumbo filé

Instructions:

1. Peel shrimp, season with blackened seasoning and gumbo filé; set aside in the fridge.
2. Season diced onions, peppers, and celery with blackened seasoning and gumbo filé. Sauté them with garlic in olive oil in a skillet over medium heat. Remove from the skillet and, in the same oil, sauté diced sausage. 
3. In a saucepan whisk butter and flour constantly over medium heat, until blond, to create a roux. Gradually whisk in half the chicken broth, then add the sausage, onions, peppers, celery, and garlic. Cook for a few.
4. In a separate saucepan, bring the remaining broth to a boil; add grits, and simmer until al dente. Reduce heat, mix the cheeses and gradually add to the grits, stirring until fully incorporated.
5. Sauté shrimp for 1-2 minutes in a skillet over high heat.
6. Scoop grits into bowls, top with some shrimps, spoon the sausage, veggies and broth, add scallions for garnish.

Pro Tip: Wrap the discarded shrimp shells in cheesecloth and add them to the simmering broth for added flavor! 🌟