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Grits:

2 cups chicken stock

1 cup stone-ground white cornmeal

1 cup heavy cream

1 tablespoon unsalted butter

Kosher salt and freshly ground black pepper

Shrimp:

2 tablespoons extra-virgin olive oil

1 medium white onion, minced

1 garlic clove, minced

1 pound spicy sausage, cut in chunks

2 tablespoons all-purpose flour

2 cups chicken stock

1 bay leaf

2 pounds large shrimp, peeled and deveined, tails on

Kosher salt and freshly ground black pepper

2 tablespoons finely chopped fresh flat-leaf parsley

1 green onion, white and green part, chopped