Shrimp & Boudan Sausage Grits

2-lbs. Satan's Breath® Boudan Sausage (roasted)
1.5-lbs. shrimp  (headed & peeled)
2-T. olive oil
1-T. minced garlic
1-soft ball size onion  (chopped)
1-large pepper (chopped)
1.5-tsp. salt (optional)
1/2-tsp gourmet black pepper (hand ground)
1-tsp Satan's Breath® Cajun Blend
1-T. Satan's Breath® Seafood Seasoning & Crab & Shrimp Boil
1-7oz. can Mexicorn (drained)
1-14.5oz. can stewed tomatoes w/ green chilies
2-T. Lee & Perrins Worcestershire Sauce
1-10 3/4oz. can of Greens Creole Shrimp Soup or
                            Campbell's Cream of Shrimp Soup
1-8oz. bottle of Doxee Clam Juice (water substitute)
2½ cup instant grits

Put the Boudan sausage on a sheet pan and put in a 400º oven and cook until almost done.  Remove it from the oven, cut into I" diagonal pieces and set aside.  Head and peel the shrimp and set aside.  Now chop the onion and bell pepper.  Put the 2-T. olive oil in a thick bottom 6 qt. sauce pan.  Cook the chopped onions and peppers until the onions are clear.  Now add the corn, tomatoes, Worcestershire sauce, and all the dry spices.  When the temperature is back up add the Shrimp soup and clam juice.  When it bubbles, set aside, and fold sausage and the uncooked shrimp into the grits.  The heat will cook shrimp.  I always cook the shrimp early and set them on the back right burner to stay warm while I cook the bread.  That right rear burner vents the oven and 10 to 30 minutes will not hurt. This is good for breakfast, a side dish, or as a main entrée.