Dry shrimp off with a paper towel, then add one tablespoon of Cajun seasoning to the shrimp. Let the shrimp marinate for at least 15 to 30 minutes if you can.
While shrimp are marinating, you can brown your sausage,and make the grits.
Slice your andouille sausage, and brown them in a pan that you have lightly sprayed with baking spray.
Remove the sausage from the pan.
Now start cooking your grits. First get the water to a boil, and then add the grits and chicken bouillon. Cook your grits per the grit’s package instructions.
After the grits have finished cooking, add the butter and shredded cheese to the grits. Stir the grits until the cheese and butter have melted.
Then, add the Cajun seasoning and heavy cream to the grits and stir until blended. Salt grits to taste. Set aside (the grits will thicken as they sit.)
Once the shrimp are ready to cook, brown the shrimp in the same pan you cooked the sausage in (there should be some grease left in the pan from the sausage, if not add oil to the pan to cook the shrimp).
Cook the shrimp for about one minute on each side. Remove the shrimp from the pan. You may have to do two batches to avoid over crowding the pan.
Next, add the drizzle of olive oil, and tablespoon of butter to the pan. Once the butter has melted, add the minced garlic and let it cook for about a minute on medium heat, making sure not to let the garlic get brown.
Then, add the chicken broth and heavy cream to the pan.
Next, mix the Cajun seasoning into the sauce.
Let this sauce mixture cook for about 5 to 7 minutes on medium heat letting the sauce reduce to about half the amount.
After the sauce has cooked, salt the sauce to taste, and remove the sauce from the heat.
Add the shrimp and sausage to the pan of sauce.
Serve the sauce mixture over the grits.
Top the dish with additional shredded cheese, additional Cajun seasoning, and chopped green onions.