In a 10-inch cast-iron skillet, melt 2 tablespoons butter over medium heat. Add sausage; cook until lightly browned, about 5 minutes. Pour off drippings. Sprinkle shrimp with Creole seasoning, and add to skillet. Cook, stirring occasionally, until just pink, about 3 minutes. Spoon shrimp mixture into a medium bowl, and wipe skillet clean.
In a medium saucepan, bring chicken broth and remaining ½ cup butter to a boil over medium-high heat. Gradually whisk in grits, salt, garlic powder, onion powder, and pepper. Reduce heat, and simmer, whisking frequently, until thickened, about 5 minutes. Whisk in 1 cup cheese until melted. Remove from heat, and whisk in cream. Pour grits into skillet, and top with shrimp mixture. Sprinkle with remaining ½ cup cheese.
Bake until hot and bubbly and cheese is melted, about 15 minutes. Garnish with green onion, if desired. Serve immediately.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/baked-creole-shrimp-and-grits-recipe/