Make the Grit Cakes

1. In a heavy-bottom saucepan, bring 3 cups of chicken stock (or broth) and 2 cups of heavy cream to a boil. Pour in 1¼ cups of grits, reduce to a simmer, and whisk using a spurtle (or whisk) to prevent clumping. Cover and cook 15–20 minutes, whisking occasionally, until thick and creamy.
2. Remove from the heat and stir in the cheddar cheese, butter, salt, and coarse black pepper until fully melted and smooth. The consistency should be thick enough to mound on a spoon.
3. Spread the hot grits into a 9×9 baking dish, smoothing into an even layer. Let cool to room temperature, then cover tightly and refrigerate at least 2 hours or overnight until firm (see timing note below).
4. When the grit cakes are nearly finished chilling, prepare the bacon and sausage. Slice the bacon into ¼-inch pieces and cut the andouille sausage into ¼-inch rounds. In a large stainless-steel skillet, cook the bacon over medium heat until rendered and lightly crisp. Transfer the bacon to a plate, reserving the rendered fat in the skillet. In the same skillet, briefly cook the sausage rounds just until warmed through and lightly browned, then transfer to a separate plate, retain the drippings in the pan.
5. Once chilled, cut the grits into nine 3-inch squares. Set up a breading station with three shallow bowls: flour, beaten eggs, and panko.
6. Working gently, coat each grit square in flour, then dip it in the egg and press it into the panko until fully coated. Transfer to a parchment-lined tray and freeze 15–20 minutes to help them hold their shape.
7. Heat the reserved bacon fat rendered from cooking the bacon in the same skillet over medium-high heat (add oil only if needed). Fry the grit cakes 2–3 minutes per side, until golden and crisp. Transfer to a wire rack set over a baking sheet and keep warm in a 170°F oven while preparing the shrimp and sauce.

Cajun Shrimp & Sauce

1. Pat the shrimp dry, then toss with 1 tablespoon olive oil, smoked paprika, Ragin’ Cajun seasoning, salt, and pepper until evenly coated.
2. Heat the same skillet used to fry the grit cakes over medium-high heat. Sear the shrimp 1–2 minutes per side, until lightly charred and opaque. Transfer to a plate and set aside. (See note #2)
3. Add two tablespoons of butter to the skillet. Once melted, add the diced red, yellow, and green bell peppers, along with the finely diced shallot. Cook 3 minutes, until slightly softened but still vibrant. Add garlic and sauté 30 seconds, just until fragrant.
4. Stir in the bacon and cook for 1–2 minutes to warm through.
5. Pour in ½ cup chicken stock, scraping up the browned bits (fond) from the bottom of the pan. Reduce slightly, then stir in 1 cup heavy cream along with the remaining teaspoon of Cajun seasoning. Simmer until the sauce thickens and coats the back of a spoon, then stir in ½ cup grated Parmesan until melted and silky.
6. Plate with intention.  Spoon about ½ cup of sauce into the bottom of each bowl, creating an even layer. Set a single crisp grit cake gently into the sauce, then add a dollop of sauce on top of the cake before arranging the shrimp and sausage over it. Finish the stack with a light drizzle of sauce, then nestle additional shrimp and sausage into the sauce around the cake, keeping each component visible. Garnish with sliced green onions and a light sprinkle of chopped parsley.