MUSTARD Remoulade: Place all ingredients in food processor; process 30 sec. Set aside until ready to use.
CRUSTED Catfish: Beat eggs, mustard and water with wire whisk until well blended. In separate bowl, mix bread crumbs, pecans, salt and chili powder. Coat fish lightly with flour; gently shake off excess flour. Dip fish in mustard, then in pecan mixture, turning over to evenly coat each fish piece. Refrigerate at least 10 min. or up to 24 hours.
CHEESY Grits: Cook sausage, onions and garlic in hot oil in large saucepan on medium-high heat 4 min. Add broth, milk, salt, cumin and oregano; stir. Bring to boil. Stir in grits. Reduce heat to medium. Cook and stir 30 sec. Stir in cheese; cook 4 to 5 min. or until grits are creamy. Add chilies; stir. Cover to keep warm.
FOR each serving: Heat oil in deep fryer to 325ºF. Add fish; cook 4 to 5 min. or until fish is golden brown and flakes easily with fork. Transfer to paper towel-lined pan.
SPOON 2/3 cup of the grits onto serving plate; top with 1 Crusted Catfish fillet. Combine about 3 oz. shrimp with 1 Tbsp. Mustard Remoulade; spoon around fish. Drizzle with about 2 Tbsp. additional Mustard Remoulade. Sprinkle with 1 heaping tsp. chives.