Cajun Shrimp & Grits Skillet

Bring vegetable broth to a simmer in a saucepan over medium heat. Slowly whisk in grits, stirring constantly to prevent lumps. Reduce heat to low and cook 15–20 minutes, stirring occasionally, until very thick and creamy. Stir in butter and cheddar cheese until melted and smooth. Season with salt and black pepper. Hold warm on low heat.

Dice onion, bell pepper, and celery into similar-sized pieces (about ½ inch). Mince garlic. Pat shrimp dry with a paper towel. Slice sausage into rounds about ¼ inch thick.

Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add sausage slices and cook 3–4 minutes until browned at edges; remove and set aside.

In the same skillet, add shrimp in a single layer and season with cajun seasoning and paprika. Cook 2–3 minutes per side until pink and firm; do not overcook. Transfer to a plate with the sausage.

Add onion, bell pepper, and celery to the skillet. Sauté over medium heat for 5–6 minutes until softened and lightly browned. Add garlic and cook 1 minute until fragrant.

Pour chicken broth into the skillet, scraping the bottom with a wooden spoon to release browned bits. Stir in heavy cream. Return shrimp and sausage to the skillet and simmer 2–3 minutes until heated through and sauce thickens slightly. Taste and adjust seasoning.

Divide warm grits among shallow bowls or plates. Top each with shrimp, sausage, vegetables, and pan sauce. Garnish with sliced green onion and serve immediately.