Ultimate Shrimp and Grits

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For the grits:

3 cups milk

3 cups heavy cream

1 cup stone-ground white cornmeal

2 tablespoons unsalted butter

Kosher salt

Freshly ground black pepper

For the shrimp:

2 tablespoons extra-virgin olive oil

1 medium white onion, minced

1 garlic clove, minced

1 pound andouille or spicy Italian spicy sausage, cut in chunks

1/4 cup all-purpose flour

2 cups chicken stock

2 to 3 bay leaves

2 pounds large shrimp, peeled and deveined, tails on

Pinch cayenne pepper, adjust to personal preference

1/2 lemon, juiced

Kosher salt

Freshly ground black pepper

2 tablespoons finely chopped fresh flat-leaf parsley

4 green onions, sliced