In a medium saucepan, bring the chicken broth to a boil. Stir in the grits and reduce the heat to low. Cook for about 20 minutes, stirring occasionally, until the grits are thick and creamy.

Add Cheese and Seasoning

Once the grits are cooked, stir in the butter, cheddar cheese, salt, and pepper. Mix well until the cheese is melted and the grits are creamy. Keep warm.

Cook the Sausage

In a large skillet, heat the olive oil over medium heat. Add the sliced andouille sausage and cook for about 5 minutes until browned. Remove the sausage and set aside.

Cook the Shrimp

In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Add the shrimp, paprika, and salt and pepper to taste. Cook for about 3-4 minutes until the shrimp are pink and cooked through.

Combine and Serve

Add the cooked sausage back to the skillet with the shrimp and mix well. To serve, spoon the creamy grits into bowls and top with the shrimp and sausage mixture. Garnish with chopped green onions.