1 tablespoon extra-virgin olive oil or canola oil
1 tablespoon unsalted butter
1 pound medium shrimp (41/50 per pound), peeled and deveined
1/4 to 1/2 teaspoon cayenne pepper or Cajun or Creole seasoning, to taste
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 pound andouille sausage or other spicy pork sausage, thinly sliced
1/2 medium yellow onion, finely chopped
1/2 medium green bell pepper, finely chopped
1/2 stalk celery, finely chopped
1 to 2 cloves garlic, finely chopped
2 cups canned diced tomatoes
1 cup chicken stock or water
1 cup sour cream
1 box grits (makes at least 6 servings)
4 tablespoons unsalted butter
Freshly ground black pepper or Cajun or Creole seasoning, to taste
1 cup shredded Cheddar, plus extra for serving
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