My first attempt at making shrimp and grits and I am impressed! The grits are silky and creamy as they are cooked in milk and cream, with a hint of white cheddar and Irish butter added in for good measure. And for the shrimp and chicken sausage andouille, I made the roux with rice flour, so it is perfectly gluten free. This dish is rich in flavor, and rated stellar! Eat your heart out!