For the Bourbon Cream Sauce and to Finish:

Add the tablespoon oil to a large skillet. Heat to medium-high. Add the sausage in a single layer, cooking until lightly browned; turn and continue to cook until lightly browned on the second side. Remove to a plate and lightly tent with foil.

Carefully add the bourbon, scraping the bottom of the pan to loosen any browned bits. Turn heat down to medium and when the liquid has nearly evaporated, a minute or two, add the onion, celery, and bell pepper. Continue to cook, stirring now and then, until vegetables have softened, and the onion is turning translucent, three to five minutes.

Sprinkle with the Cajun or Creole seasoning to taste. Cook, stirring, for about 30 seconds, or until fragrant, being careful not to burn the seasoning.

Quickly add the broth and cream and adjust heat to a gentle simmer, stirring now and then, for about 10 minutes, or until sauce has thickened to desired consistency. (The sauce will thicken a little more off heat.) In the meantime, while the sauce simmers, cook the shrimp as directed below, and set aside.

Once the sauce has reduced, taste and adjust seasoning, adding salt if needed. Add in the sausage, along with any drippings, and stir to coat with the sauce. Stir in any drippings from the shrimp, if any have accumulated as it rested. Remove the pan from heat. Divide mixture over the grits. Add the shrimp skewers to the top of individual dishes, or remove the shrimp from the skewers and divide among the dishes.

Garnish with parsley or thinly sliced green onion.

Cook the Shrimp:

Thread shrimp onto skewers; arrange shrimp one skewer per person if planning on presenting the shrimp on the skewer with the final dish. If planning to remove the shrimp from the skewers to add to the dish before serving, skewer it however is easiest.

Season with about 1 1/2 teaspoons Cajun or Creole seasoning. Heat a grill pan over medium-high heat. Spray pan or brush with a little cooking oil.

Add the shrimp skewers, cooking for about 1 to 1 1/2 minutes per side, depending on size, until the shrimp turns pink and opaque. Watching closely, cooking only until shrimp is just cooked through. Set aside, lightly tented with foil.

Note: Shrimp Stock or Broth:

If the shrimp needs to be peeled, save the shells for stock. In a medium-sized saucepan, add one tablespoon oil and heat to medium-high. Add the shrimp shells, stirring to coat with oil, and cook for two to three minutes, stirring occasionally. Add 1 1/4 cup water along with a few black peppercorns, and simmer for about 10 minutes. Strain, reserving the liquid for the recipe and discarding solids.