Baked Creole Shrimp and Grits | Paula Deen

Ingredients

• ½ cup plus 2 tablespoons Butter, divided
• ¾ pound andouille sausage, sliced ½ inch thick
• 1 pound large fresh shrimp, peeled and deveined
• 2 teaspoons Creole seasoning
• 4 cups low-sodium chicken broth
• 1½ cups quick-cooking grits
• 1 teaspoons salt, or less if using salted butter
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon ground black pepper
• 1½ cups shredded cheddar cheese, divided
• ½ cup heavy whipping cream
• chopped green onion, for garnish