First, bring 2 quarts of water to a boil in a large pot over medium-high heat.

Second, add the crab boil, lemon wedges, Tony's, and onion powder to the boiling broth.

Third, add the shrimp to the boiling broth and boil for 1 minute then remove the pot from the heat and put a lid on it. Let the shrimp soak in the broth and seasonings to finish cooking and develop flavor for 5 minutes. This will give you spicy shrimp!

After the shrimp have soaked for 5 minutes, drain them in the sink, remove the lemon wedges, and set aside.

Next, slice the sausage and brown in a large skillet over medium heat.

Once the sausage has developed a golden brown color around the edges, remove it from the skillet and set aside.

Then, add the seasoning blend and Worcestershire sauce to the skillet and cook until translucent.

Next, remove skillet from heat and add the shrimp to the sausage and sauteed vegetables and set aside.

Cook the grits according to package instructions in the 2 boxes of vegetable broth. I make sure that I stir the grits often so that they don't stick to the bottom of the pan and burn.

Once the grits have gotten to your desired thickness (I like them to be pretty thick because we are adding half and half to them to thin them out), add the cheese, butter, and half and half.

Remove the pot of grits from the heat and add the shrimp, sausage, and onion mixture.

Sprinkle parsley on top, serve immediately, and enjoy!