For the Cheese Grits:

Prepare the Base:

• In a large 6-quart saucepan, melt the butter over medium-high heat.
• Add the diced onion and sauté until softened. Stir in the minced garlic and cook for about 30 seconds until fragrant.

Cook the Grits:

• Pour in the milk, water, salt, thyme, cayenne pepper, and smoked paprika. Bring to a gentle boil.
• Slowly whisk in the grits, ensuring there are no clumps. Reduce the heat to medium-low.
• Cover and let simmer for 12-20 minutes, stirring occasionally, until thick and creamy.

Finish & Serve:

• Remove from heat and stir in the shredded cheddar cheese until fully melted.
• Pour in the heavy cream and stir until smooth.
• Taste and adjust seasoning if needed.
• If the grits are too thick, stir in ¼ - ¾ cup additional milk or water until the desired consistency is reached.

For the Shrimp and Sausage Sauce:

Make the Shrimp Stock:

• In a medium saucepan, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat.
• Add ¼ cup onion, ¼ cup bell peppers, 1 tablespoon celery, and 1 teaspoon minced thyme. Sauté until softened.
• Toss in the reserved shrimp shells and heads, cooking for about 1 minute.
• Stir in 1 clove minced garlic and sauté for another 30 seconds.
• Pour in the white wine to deglaze the pan, scraping up any browned bits.
• Add enough water to just cover the shrimp shells, then add the bouillon cubes. Bring to a boil, then lower to a simmer and reduce by half.

Season & Sear the Shrimp:

• While the stock reduces, season the shrimp generously with Cajun seasoning and set aside.
• Heat a large, heavy-bottomed skillet (cast iron preferred) over high heat. Add 1 tablespoon olive oil.
• Sauté the andouille sausage until lightly browned. Remove with a slotted spoon and set aside.
• Keep the skillet on high heat. Add the shrimp in a single layer and cook undisturbed for 1 minute.
• Flip and cook for another minute, then immediately remove from the pan and set aside.

Prepare the Sauce:

• Return the skillet to medium heat and add the remaining butter.
• Stir in the remaining onion, celery, and bell peppers. Sauté until softened, adding another tablespoon of olive oil if needed.
• Add the remaining minced garlic and thyme, sautéing for about 30 seconds.
• Remove the pan from heat, pour in the brandy, and carefully deglaze the pan.
• Strain the reduced shrimp stock into the skillet, discarding the solids.
• Whisk in the demi-glace and bring to a boil. Let simmer for 5 minutes until slightly thickened.
• Stir in the heavy cream and reduce until the sauce coats the back of a spoon.

Finish & Serve:

• Return the cooked shrimp, andouille sausage, and any accumulated juices to the pan. Stir well and let heat through for 1 minute.
• Remove from heat, taste, and adjust seasoning as needed.
• Stir in the fresh parsley.

Plating:

• Spoon a generous portion of cheese grits onto a plate or shallow bowl.
• Ladle the shrimp, sausage, and sauce over the grits.
• Garnish with fresh chives or scallions. Serve immediately.