Smothered Andouille Sausage and Shrimp Over Creamy Stone Ground Grits

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3 tablespoons butter

3 tablespoons all-purpose flour

1 cup chopped onions

1/2 cup chopped green bell peppers

1/2 cup chopped celery

Salt

Cayenne pepper

1 pound andouille sausage, sliced 1/4-inch thick

1 1/2 pounds medium shrimp, peeled and deveined

2 3/4 cups clam juice or chicken broth

1/4 cup heavy cream

1/4 cup chopped green onions

1 recipe Creamy Stone Ground Grits, recipe follows

Chopped fresh parsley leaves, for garnish

Creamy Stone Ground Grits:

5 cups water

5 cups milk

2 teaspoons salt

1 teaspoon freshly ground white pepper

4 tablespoons butter

1 1/2 cups stone ground white grits

1 pound grated white Cheddar