One-Pot Shrimp And Grits

• 8 ounces andouille sausage, diced
• 3 tablespoons olive oil
• 1 1/4 pounds peeled, large raw shrimp, deveined
• 1 medium-size sweet onion, chopped
• 2 celery ribs, chopped
• 3 garlic cloves, sliced
• 1 cup dry white wine
• 6 cups organic vegetable broth
• 1 (14 1/2-oz.) can fire-roasted diced tomatoes, drained
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1/2 cup chopped green onions
• 1 1/2 teaspoons Cajun seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups uncooked regular grits
• 2 tablespoons chopped fresh oregano
• Garnish: fresh oregano sprigs

1. Cook sausage in a large Dutch oven over medium heat, stirring often, 5 to 7 minutes or until browned. Remove sausage using a slotted spoon; reserve drippings in Dutch oven. Drain sausage on paper towels.
2. Stir oil into drippings. Cook shrimp, in batches, in hot drippings over medium-high heat 1 to 2 minutes on each side or until opaque; remove with slotted spoon. Reduce heat to medium.
3. Saute onion and celery in Dutch oven over medium heat 3 to 5 minutes or until tender. Add garlic, and saute 1 minute. Stir in wine, and cook, stirring occasionally, 5 minutes or until reduced by half. Stir in broth and next 7 ingredients, and bring to a boil over medium-high heat. Whisk in grits; return mixture to a boil, whisking constantly. Reduce heat to medium-low; simmer, stirring occasionally, 20 to 25 minutes or until thickened. Stir in oregano, reserved sausage, and shrimp. Cook, stirring occasionally, 5 more minutes.

andouille sausage, olive oil, shrimp, sweet onion, celery, garlic, white wine, vegetable broth, tomatoes, green bell pepper, red bell pepper, green onions, cajun seasoning, kosher salt, freshly ground black pepper, regular grits, fresh oregano, oregano sprigs

Taken from www.myrecipes.com/recipe/one-pot-shrimp-grits (may not work)