Grits

1. Bring the chicken broth to a boil in a medium saucepan on medium-high heat.
2. Add salt to the broth.
3. Stir in the grits until they are smooth and lump-free, then return to a boil.
4. Lower the heat to a simmer over medium heat and cook for 40 - 45 minutes, uncovered, stirring occasionally.
5. Remove the pot from the heat, stir in the cheese and butter, cover it, and set it aside.

Shrimp

1. Check the shrimp for any remaining shells, then rinse and drain them in a colander.
2. Season the shrimp with the Cajun seasoning, coating them evenly.
3. Heat 1 1/2 tablespoons of bacon grease in a large skillet.
4. Place the shrimp in a single layer in the pan of bacon grease and cook for about 2 minutes. Then, turn the shrimp over and cook for a few more minutes, or until the shrimp turn pink. Remove them from the skillet to a bowl to set aside.
5. Add 1 1/2 tablespoons of grease to the same skillet and heat until hot.
6. Brown the sausage in the grease.
7. Add the Cajun trinity of onions, celery, and bell peppers to the same pan with the sausage and cook until soft, stirring often.
8. Stir the flour into the cooked vegetables and sausage.
9. Stir in the broth slowly until there are no lumps from the flour, then add the cream and seasonings, stirring until thoroughly combined, and simmer for 10 minutes.
10. Add shrimp and simmer for 5 to 10 minutes on medium-low heat.
11. Adjust the seasoning if needed.
12. Serve the flavorful shrimp and creamy sauce over hot cheese grits; garnish with sliced green onions, optional.