Melt 2 tbs butter in a large fry pan. Saute onion, pepper, and garlic until fairly carmelized on medium low heat.

When carmelized, add white wine and sausage. Turn heat up to medium and reduce 3/4 of the liquid.

Add add 1 cup each, cream and pepper jack. Then Cajun spice. Stir constantly until cheese melts. Simmer on medium low until sauce starts to thicken.

Add prawns and simmer until they are just done.

At the same time. Bring 2 cups water to a boil. Add remaining cream, dry grits, and bouillon. Reduce heat to low. Stir constantly about 5 minutes.

Add remaining pepper jack. Stir until melted. Remove from heat and cover. Let sit a few minutes.

In a bowl, place grits to one side. Add prawns and sausage. Spoon plenty of sauce over them. Sprinkle with black pepper. Serve immediately. Enjoy.