1 1/2 cups water
1 1/2 cups fat-free, low-sodium chicken broth
3/4 tsp. salt
1 cup steel cut oats
1 cup shredded Colby Jack cheese
1 tbsp. butter
1/4 tsp. hot sauce
1/2 cup chopped andouille sausage
1 tbsp. vegetable oil
1 pound large shrimp, peeled and deveined
2 tbsp. flour
1 cup sliced mushrooms
2 garlic cloves, minced
2 tbsp. fresh lemon juice
1/4 cup fat-free, low-sodium chicken broth
1/2 tsp. hot sauce
2 tsp. chopped fresh thyme
2 tbsp. chopped green onion
1/4 cup chopped tomato
1 Tbsp. butter
Bring first 3 ingredients to a boil in a medium saucepan; gradually whisk in oats. Reduce heat, and simmer, covered, stirring occasionally, 20 minutes or until thickened. Stir in cheese, butter, and hot sauce. Keep warm.
Cook sausage in hot oil in a large skillet 5 to 7 minutes or until crisp. Drain on paper towels, reserving drippings in skillet. Set sausage aside.
Toss shrimp with flour. Sauté shrimp in hot drippings 1 minute. Add reserved sausage, mushrooms, garlic, and cook 1 minute. Stir in lemon juice, chicken broth, hot sauce, thyme, green onion, and tomato, stirring to loosen any browned bits from bottom of skillet. Remove from heat, and stir in butter.
Serve shrimp mixture over hot oatmeal.