Heat canola (or vegetable) oil in large pot over medium-high heat until it immediately sizzles when water is flicked in (about 10 minutes to heat).

Prepare three separate bowls to dredge the okra: 1 c flour in one, whisk eggs and buttermilk in a second, and cornmeal, flour, and salt in third large bowl.

Once oil is hot enough, fry okra by first dredging pieces in flour, then eggs/milk mixture, then coat in cornmeal mixture. Drop one by one in hot oil. Each piece should immediately begin to sizzle.

If not, stop dropping pieces in and wait until oil has heated sufficiently. Continue to fry all of the pieces, about 2-3 batches, depending on how large your pot is. Once they are golden brown, remove from oil and let drain on paper towel-lined plate. Immediately salt a little more.

While okra is frying, prepare cheesy grits. Heat water in pot on high until boiling, add grits and salt. Reduce heat and let simmer, covered, until water is absorbed. Turn heat off, let sit covered.

Begin cajun shrimp by melting 1 T butter in frying pan over medium heat. Add onion, jalapeño, garlic, and spices. Cook until onions and jalapeño are softened. Add second T of butter, then add shrimp.

Cook just 4-5 minutes, or until shrimp is opaque and pink. You don't want to overcook your shrimp! Add splash of white cooking wine (or broth or water) until you have a little bit of a sauce. Season more as desired.

Stir cheese into grits. Spoon grits into serving bowl, top with shrimp, fried okra, crumbled bacon, goat cheese, and chives. Serve immediately.