Shrimp and Grits with Andouille Sausage

I’m a super busy lady with 2 grand boys, a beauty shop, 2 community bands and a penchant for baking and cooking. I consider myself somewhat of a gourmet

3 cups chicken stock

3 cups whole milk

1 cup stone-ground grits

1 tablespoon olive oil

1 cup diced onion cut into small dice

1 cup diced celery cut into small dice

1 clove garlic minced

1 lb smoked Andouille sausage half finely diced, half sliced on the bias

2 tablespoons creole seasoning

1 lb shrimp 26/30 count, peeled and deveined

½ cup white wine

1 cup half and half

3 tablespoons unsalted butter

¾ cup aged cheddar cheese shredded

Kosher salt

Freshly ground black pepper

Minced chives for serving

subheading: COOK MODE:

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