On medium high heat add the chicken broth to a pot and allow the chicken broth to come to a boil.

Once the broth has come to a boil, whisk in the grits.

Consistently stir the grits to prevent the grits from sticking to the bottom of the pan and burning.

*If the grits start to pop too much, place a lid on the pot and lower the heat.

The grits will begin to thicken up as they continue to cook

Once the grits have thickened up to your liking- add the butter, a splash of half & half and stir.

When the grits are almost done, add the smoked Gouda & cheddar cheese. Allow the cheese to melt & stir consistently.

Clean & devein the shrimp.

Season the shrimp with the lemon pepper seasoning, creole seasoning, and the old bay garlic & Herb seasoning.

Mix the spices and shrimp together, then set to the side.

On medium high heat in a skillet, add the slices of bacon and cook the bacon according to package instructions.

Once the bacon is done, remove the bacon from the pan and drain on paper towel.

In the same pan, add your chopped pieces of Andouille Smoked Sausage and allow it to fully cook.

Once the sausage is done, remove it from the pan and drain on paper towel.

On medium high heat in a clean skillet, add some butter and allow it to melt.

Add the sliced red bell peppers and sauté for 2 to 4 minutes.

Add the seasoned shrimp and cook the shrimp for about 3 to 4 minutes. Be sure to flip the shrimp halfway through cooking time.

Once the shrimp is opaque, it should be done.

Squeeze fresh lemon juice over the shrimp.

Then, add a little chicken broth and green onion to the skillet.

Note: You may add a little of Dash Lemon Pepper Seasoning to your sauce.

Allow the chicken broth to come to a slight boil, then lower the heat and stir.

Be sure to coat the shrimp with the sauce.

Add the grits into serving bowls.

Add the shrimp & sauce over the grits.

Add the crumbled bacon and smoked sausage on top

Garnish with parsley & serve immediately.