In a large pot, combine 1 cup each of water, milk, and beef broth. Bring to a rolling boil over medium heat, then stir in 2 tablespoons of butter and a pinch of salt. Gradually whisk in 1 cup of grits, stirring continuously for about 2 minutes to prevent lumps.

Lower the heat to a gentle simmer after incorporating the grits. Cover the pot and allow the grits to cook for 20 minutes, stirring occasionally. If too thick, add more broth to reach desired creaminess.

Remove from heat and stir in 1 cup of sharp cheddar cheese, allowing it to melt completely for a rich, creamy texture.

In a skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Once bubbling, add ½ cup of diced onion, ½ cup of bell pepper, and ¼ cup of chopped celery. Sauté for about 5 minutes until softened.

Add 3 minced garlic cloves along with 1 teaspoon each of Creole seasoning, black pepper, and sauté for an additional minute.

Stir in 1 pound of rinsed crawfish and remaining seasonings, sauté for about 5 minutes. Pour in ½ cup of beef broth to deglaze the pan.

Bring the mixture to a gentle boil and then reduce the heat to a simmer for 5 minutes, allowing the flavors to meld.

To serve, spoon cheesy grits onto a dish, ladle crawfish mixture over the top and garnish with chopped green onions.