Make the grits:

• Bring water, half and half, 2 Tbsp unsalted butter, and salt to a boil and slowly whisk in grits.  
• Reduce heat to a simmer and cover.  You will need to stir this every 3-5 minutes so the grits don't become lumpy and/or burn to the bottom of the pan.  
• Slowly add more water or half and half as needed if the grits become too stiff.  Cook for ~ 30 minutes (or according to package instructions).

Make the roux:  (equal parts fat and flour (technically by weight) to thicken the sauce).

• Melt 1/4 cup butter in a small pan and slowly whisk in flour.  Stir often and watch carefully as this paste is easy to burn (if you burn it, lower the heat, and start over).  
• Cook ~ 5-10 minutes or until medium brown in color.  Watch it carefully, it can burn quickly if you don't (see video). 
• You can make the roux ahead of time.  It is fine sitting for an hour or more as long as it's not still cooking in the pan (FYI - roux freezes well).  Make the grits and roux at the same time, as they both require a little more attention than the rest of the meal.

Make the Shrimp & Sauce:  

• Bring a large pot to medium high heat and add vegetable oil.  When hot, add andouille and cook until browned.  
• Remove andouille (keep any liquid in the pot) and cook chopped bacon in the same pot ~ 4-6 minutes or until done.  
• Remove bacon, lower heat, and cook onion, peppers, and garlic in the pot ~ 5-7 minutes or until tender.  Feel free to remove some fat if you feel like it's too much.
• Place andouille, bacon, (and any liquid from it) back into pot and add chicken broth, lemon juice, lemon zest, and a pinch of cayenne pepper.  
• Bring to a boil, add roux, and let simmer ~ 15 minutes.  
• Add shrimp & cook ~ 3-4 minutes or until shrimp are cooked through.
• Remove from heat and let thicken ~ 5 minutes before serving.  You may need to add ¼ to ½ cup broth or water to your pot if the sauce has thickened to much.
• Serve over grits and add salt to taste.  Happy Eating!  Beckie