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1
Combine grits, 5 cups water, and 1 teaspoon salt and bring to a boil in a 3- to 4-quart heavy saucepan. Reduce heat and simmer, covered, stirring occasionally, until grits are creamy and soft, about 30 minutes. Season with salt and keep warm, covered.
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2
Meanwhile, rinse shrimp under cold running water, then pat dry and sprinkle with 1/4 teaspoon salt. Cook sausage in a dry 12-inch heavy skillet over moderately high heat, stirring, until browned and fat is rendered, about 4 minutes.
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3
Add shrimp to sausage mixture and cook, stirring, until shrimp just turn opaque, about 2 minutes, then transfer shrimp to a plate.
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4
Add onion and bell pepper to sausage mixture and increase heat to high, then cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes.
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5
Sprinkle flour over sausage mixture, then cook, stirring, 1 minute. Add remaining cup water and bring to a boil, stirring and scraping up any brown bits from bottom of skillet. Return shrimp to skillet and stir in remaining 1/4 teaspoon salt, or to taste, then remove from heat.
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6
Stir grits and divide among 4 plates, then spoon shrimp mixture with sauce on top and serve immediately.
