1 cup Worcestershire sauce

1/2 cup steak sauce

1/4 cup white wine

3/4 lb. andouille sausage, diced

3 cups heavy cream

1 lb shrimp, peeled & deveined

4 cups grits, cooked

In a heavy-bottomed saucepot over medium-high heat, reduce the Worcestershire sauce, steak sauce and white wine by 3/4. 

While sauce is reducing, bake the died andouille sausage until it becomes crisp.

Once the sauce has reduced, add the heavy cream and reduce again by 1/4.  Add the shrimp and roasted andouille sausage to poach in the reduction.  Serve over grits.