Texas Gulf Shrimp & Grits - PaperCity Magazine

Ingredients

• 8 oz Andouille Sausage, diced (Central Market Andouille Sausage, cooked)
• 3 Tbsp olive oil
• 1 1/4 lb large shrimp, raw, peeled, and deveined
• 1 sweet onion (medium), chopped
• 2 celery ribs, chopped
• 3 cloves white garlic, sliced
• 1 cup dry white wine
• 6 cups vegetable broth
• 14 oz can fire-roasted diced tomatoes, drained
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1/2 cup green onions, chopped
• 1 1/2 tsp Cajun seasoning
• 1 tsp kosher salt
• 1/2 tsp black pepper, ground
• 1 1/2 cups hominy grits, regular, uncooked
• 1 Tbsp oregano, chopped