Peel and devein shrimp.

Melt butter in a large skillet over medium heat.

Gradually whisk in flour and cook, whisking constantly, until flour is a light caramel color (about 6 minutes).

Add onion, bell pepper, and celery, and cook 8 to 10 minutes or until tender.

Add sausage, and cook 2 minutes.

Stir in chicken broth, salt, and pepper, stirring to loosen particles from bottom of skillet.

Bring to a light boil over medium-high heat.

Reduce heat to medium, and simmer 8 to 10 minutes or until slightly thickened.

Stir in shrimp, cream, and green onions.

Cook, stirring occasionally, 3 minutes or just until shrimp turn pink.

Serve over Creamy Cheddar Cheese Grits.