• Cook grits in advance, allow at least 30 minutes for this step.
  

For the Sauce:

• Start by making the sauce in a small sauce pan. In a large skillet over medium heat, cook butter and garlic together until garlic begins to turn golden.
  
• Add the canned tomatoes, creole, and paprika. Stir and mash up the tomatoes with a wooden sppon.
  
• Turn stove to low to simmer. Cover the pan with the wood spoon still in, this prevents splattering but lets the sauce thicken. Simmer for 10 minutes stirring occasionally.
  

For the Shrimp and Sausage:

• Add butter, garlic, paprika, chili powder, sliced sausage, shrimp, and corn to a fry pan. Cook together over medium heat until shimp is pink and cooked through.
  

To Serve:

• Spoon a cup of grits into 4 bowls, making a shallow well in the middle of the grits. Divide the sauce between the 4 bowls.
  
• Top each bowl with shrimp and sausage. Optional: sprinkle on a little chopped parsley or green onions.