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Southern-Style Shrimp and Grits Casserole Recipe:

Ingredients:
1 cup stone-ground grits
2 cups chicken broth
2 cups milk
1 pound medium shrimp, peeled and deveined
1 tablespoon Cajun seasoning
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup diced andouille sausage
1 cup diced bell peppers (a mix of colors)
1 cup diced onion
3 cloves garlic, minced
1 can diced tomatoes (drained)
Salt and black pepper to taste
Chopped green onions for garnish

*Instructions:*

1. Preheat your oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.

2. In a medium saucepan, bring the chicken broth and milk to a boil. Gradually whisk in the grits, reduce heat to low, and simmer, stirring occasionally, until the grits are thick and creamy.

3. Season the shrimp with Cajun seasoning. In a skillet over medium heat, cook the shrimp just until they turn pink, then remove them from the skillet and set aside.

4. In the same skillet, add butter and flour to create a roux. Cook, stirring constantly, until the roux is golden brown.

5. Add diced andouille sausage, bell peppers, onion, and garlic to the skillet. Sauté until the vegetables are softened.

6. Gradually whisk in the roux mixture to the grits, ensuring it's well combined. Stir in the shredded cheddar and grated Parmesan cheeses until melted.

7. Gently fold in the cooked shrimp and halved cherry tomatoes. Season with salt and black pepper to taste.

8. Transfer the mixture to the prepared baking dish and spread it evenly.

9. Bake in the preheated oven for 25-30 minutes or until the casserole is bubbly and golden on top.

10. Garnish with chopped green onions before serving. Enjoy this soulful twist on shrimp and grits, perfect for a festive holiday meal!