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Adapted from Emeril Lagasse, photo by Kady W.
Heat Fustini’s Garlic olive oil and Cayenne olive oil in a large pot over moderate heat and add onion, celery, and bell pepper. Cook for 3-5 minutes, stirring frequently and season with salt and pepper. Add the Andouille and ham and cook for another 3 to 5 minutes. Add tomato and milk, turn heat to low, and bring to a simmer. Once simmering, add grits and stir. Cook for 2 minutes and add shrimp and stir. Cook until grits are smooth and all liquid is gone. Add green onions and cheddar cheese and stir to melt the cheese. Serve immediately.
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