SPICY Cream Sauce: Mix ingredients in medium saucepan. Bring to boil on medium heat; simmer on medium-low heat 15 min. or until sauce is reduced to 3 cups (or reduced to 1/2 cup for trial recipe), stirring occasionally. Keep warm.
SHRIMP & Andouille Sausage Mixture: Saute sausage, peppers, onions and garlic (in trial-size portions) in hot oil in large skillet on medium heat 6 min. Add shrimp, tomatoes, okra and seasonings.; cook 5 to 6 min. or until shrimp are done. Keep warm.
CHEESY Grits: Bring water, broth and milk to boil in large saucepan on medium heat. Gradually whisk in grits; cover. Simmer on medium-low heat 15 to 18 min. or until thickened, stirring occasionally. Remove from heat. Add cheese and black pepper; stir until cheese is melted. Keep warm.
FOR each serving: Spoon 1 cup Cheesy Grits into serving bowl; top with 1 cup Shrimp & Andouille Sausage Mixture. Drizzle with 2 Tbsp. Spicy Cream Sauce. Sprinkle with 1 Tbsp. chopped parsley and about 1/2 Tbsp. bacon.