First, bring water, chicken stock, and milk to boil, then slowly whisk in grits, and cook for 45 minutes on low heat stirring constantly. Once grits are tender, add cheddar and parmesan. If grits are too stiff, add in ½ cup water to loosen. Taste for seasoning. If salt is needed, add ¼ tsp kosher salt or more based on taste.

Next, sauté andouille sausage on medium heat in 1 tbsp. vegetable oil until golden brown. Remove from pan and set aside in a bowl.

Then season shrimp with 2 tsp. of Cajun/Creole seasoning and sauté on medium heat in the same pan as the andouille sausage. Cook for 1 minute on each side, then remove from the pan and set aside.

 In the same pan that you used for the sausage, add the onion, yellow, red pepper and sauté on medium heat for 5 minutes, until tender. Then add in the garlic and cook for 1 minute. To the pepper mixture, add tomato paste and cook for an additional minute, then add the flour and stir until incorporated, and cook for 2 minutes. If the mixture is dry, then add 1 tbsp. of vegetable oil.

Next, add chicken stock to the vegetable mixture and stir to prevent any lump from forming. Let cook for 5 minutes on medium-low heat. Add heavy cream and continue to stir. Add in cayenne pepper, and season with salt and pepper to taste.

Finally, add in parsley, and garnish with scallions.