1. Bring chicken stock to a gentle boil in a saucepan. Gradually whisk in the grits, avoiding lumps, and reduce the heat to a simmer.
2. Stir in heavy cream or half and half to create a creamy texture, and allow the grits to thicken while stirring occasionally for about 20-30 minutes.
3. Once the grits are thickened, incorporate cheese and butter, stirring until fully melted and evenly combined.
4. In a large skillet, brown the Andouille smoked sausage and thick-cut bacon over medium heat. Remove the cooked sausage and bacon and set them aside.
5. Using the rendered bacon fat, sauté chopped onions, garlic, and celery until they are translucent and fragrant.
6. Add peeled and deveined shrimp to the skillet and season with Cajun or Creole seasoning. Cook the shrimp until they turn pink and are just done, avoiding overcooking.
7. Deglaze the skillet with a splash of wine and shrimp stock, scraping up any browned bits from the pan. Allow the liquid to reduce slightly.
8. Combine the browned sausage, bacon, and shrimp mixture into the skillet, stirring well. Add Worcestershire sauce and lemon juice to the mixture for enhanced flavor.
9. Taste the sauce and adjust the seasonings as necessary, adding hot sauce for an extra kick if desired.
10. To serve, place a generous serving of the creamy grits in a bowl.
11. Create a small well in the center of the grits and spoon the shrimp and sausage mixture over it.
12. Garnish with chopped parsley, chives, or green onions for added freshness and color.
13. Serve immediately and enjoy the hearty, flavorful dish.