Place red beans into a large bowl, and cover with water by several inches. Soak overnight.
In a large soup pot, add the oil, garlic, green pepper, onion, celery. Sauté for a few minutes.
Drain and rinse red beans, add them to the soup pot with the vegetables. Cover with water and cook over medium to low heat. Season pot with salt, black pepper, and Creole seasoning.
Reduce heat to low and cook until beans are tender, about 4 hours. When beans are tender add the sausage cut into bit size pieces. Stir to combine and let the flavors come together over low heat for 15-30 minutes, stirring occasionally.
Red beans should have a thicker liquid. If water starts to run low just add water slowly so it doesn’t create the consistency of a soup, these are very creamy beans. Serve red beans over hot cooked rice.
For the fried shrimp:
Preheat oil in fryer to 360 degrees.
Season the shrimp with salt and pepper.
Season the flour with salt and pepper. Dredge the shrimp in the flour.
Make an egg wash with the egg and the water. Dredge the shrimp in the egg wash. Dredge the shrimp in the cornmeal. Fry the shrimp until golden brown. Drain on a paper towel lined plate to get rid of excess oil.
To assemble: Slice the French bread and toast lightly in oven. Spread mayo and place lettuce, and tomatoes on the bread. Place fried shrimp on bottom bun.
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turns pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Sauté for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.