Another Shrimp and Grits Recipe

I did this (x 9) for a dinner party this weekend. Turned out well.
The recipe will serve 4 to 6.

The Grits

1 cup old fashioned or stone ground grits
3 cups whole milk
3 cups heavy cream or half n half
2 T butter
Salt and pepper to taste

Heat the liquids, whisk n the grits, add the butter and finish with salt and pepper to taste.

The Shrimp

1/2 lb andouille, cut into half or quarter rounds
1/4 lb tasso
2 lbs peeled shrimp
1 large onion, fine diced
1/4 to 1/2 red bell pepper, fine diced
2 or 3 cloves of garlic, crushed
2 T olive oil
2 T butter (real, unsalted)
1 t of your fav Creole seasoning
2 bay leaves
1/4 t each oregano and basil (dried)
3/4's cup flour
Juice from half a lemon
2 cups chicken stock (use Better Than Bouillon and make it rich...this is key)
2 green onions, minced
2 T minced flat leaf parsley
Salt,black and/or red pepper taste at the finish

Method

Heat the butter and oil over med high heat. Add the sausage and tasso. Render the fat a bit and add the onions. When the onions are translucent and beginning to color, add the garlic , bay leaves and Creole Seasoning . Once the sausage has browned, whisk or stir in the flour. Add the red pepper.Stir well and put a little color on the flour. Add the lemon juice. Add the stock, whisking out any remaining clumps of flour. Simmer to thicken the gravy a bit and then add the shrimp, poaching until they are just pink. Taste and adjust for salt and pepper. Add the green onions and parsley and serve.