Heat the olive oil in a large pot over medium-high heat. Once shimmering, add the diced onion and green pepper, cooking for about 4 minutes until they begin to soften and release their aromatics. Stir in the sliced andouille sausage and diced ham, cooking for 2 minutes to allow the sausage to brown slightly and render its flavorful oils. Add the minced garlic and cook for 1 minute more until fragrant. This foundational step builds deep, savory flavors that will infuse the entire dish.

Pour the water and milk into the pot with the jambalaya base, then add the salt. Bring to a simmer over medium heat. Once simmering, slowly whisk in the grits while stirring constantly to prevent lumps from forming. Add the Cajun seasoning, TABASCO sauce, black pepper, and dried thyme. Continue cooking and stirring for about 4 minutes until the grits begin to thicken and the flavors meld together. I like to use a wooden spoon for this step—it gives me better control and helps me feel when the grits are reaching the right consistency.

Gently stir in the peeled and deveined shrimp and chopped tomato into the grits mixture. Cook for 3 minutes, stirring occasionally, until the shrimp turn pink and are cooked through. Be careful not to overcook the shrimp—it becomes tough and rubbery if left in the pot too long. The tomato will begin to break down slightly and add brightness to balance the rich, savory elements.

Remove the pot from heat and stir in the shredded white cheddar cheese until completely melted and incorporated. The residual heat will melt the cheese smoothly without risk of scorching. Fold in the sliced green onions gently, reserving a small handful for garnish if desired. I find that adding the green onions at the very end preserves their fresh flavor and color, rather than cooking them down with everything else.