In a medium pot, combine 4 cups of water and 2 cups of chicken broth and bring to a boil over medium-high heat. Gradually whisk in 1 cup of stone-ground grits, reducing the heat to low. Stir constantly for about 20-25 minutes until thick and creamy, then mix in ½ cup shredded sharp cheddar cheese, 2 tablespoons of butter, and ½ cup half-and-half.

While the grits simmer, heat a large skillet over medium heat and add a tablespoon of oil. Sauté 1 chopped onion, 2 minced garlic cloves, and 1 diced bell pepper for about 5-7 minutes until tender and fragrant.

Add 8 ounces of sliced andouille sausage to the skillet with the sautéed aromatics. Cook for an additional 3-5 minutes until it starts to brown, then add 1 pound of peeled and deveined shrimp. Season with 1 tablespoon of Cajun spices, salt, and pepper to taste, cooking for about 3-5 minutes until the shrimp are pink and opaque.

Once the shrimp are cooked through, carefully pour the shrimp and sausage gravy over the prepared cheese grits. Use a spatula to gently fold the mixture together.

Ladle the Lowcountry Shrimp and Grits into warm bowls and garnish with chopped green onions or additional Cajun seasoning if desired. Serve immediately.