Bring chicken stock and water to a boil in a large saucepan. Add the grits and whisk vigorously to avoid clumping. Reduce heat to low-medium and add the half-and-half or milk. Whisk occasionally and simmer until grits have thickened and are cooked. About 15-20 minutes. Set aside and cover to keep warm.

Sprinkle shrimp with Old Bay seasoning, paprika and lemon juice. Set aside. In a large heavy-bottom skillet over medium-high heat, cook the bacon until the fat has rendered. Remove bacon with a slotted spoon and drain on a paper towel. Sauté the Kielbasa sausage slices in the bacon drippings until golden brown. Remove and set aside.

Note: Bacon is only used to render the fat and not added back into the dish. You can reserve the bacon as a garnish for another side or substitute with lard or good olive oil.

In the same skillet, sauté the green, red and yellow bell peppers with the onions and garlic over medium heat until the onion is translucent. Transfer vegetables to a food processor, pulse a few times (optional step) and set aside.

Coat the skillet with a olive oil and sauté the shrimp in batches over medium to high heat. Once the shrimp has been sautéd, set them aside with the sausage slices.

Melt the butter in the same skillet and stir in the flour to make a roux. Whisk the flour until it has formed a paste with the butter and cook it until it's a medium brown color, about 8 minutes.

In a separate sauce pot, warm the chicken stock. When the roux is ready, whisk in the chicken stock with the roux, then add the Worcestershire sauce, vegetables and black pepper. Stir well then add the shrimp and sausage. Stir to coat and simmer for a few minutes.

While the shrimp & sausage gravy simmer, add the cheese to the grits and whisk together until the cheese has melted and the grits are creamy.

Serve immediately. Garnish with parsley and or diced scallions, as desired.