In a large skillet, heat oil over medium high heat. Add sausage and cook 3-5 minutes. Remove sausage from skillet with slotted spoon, and keep warm.

Reduce heat to medium and add garlic and scallion whites. Stir for 1 minute. Stir in flour. Whisk in broth and cream, scraping up browned bits from the bottom of the skillet. Cook until thickened, about 3 minutes.

Add shrimp and sausage to skillet, stirring constantly, until shrimp are cooked through and opaque, about 5 minutes.

Serve over grits or red beans and rice, and top with scallion greens.