One pot shrimp and grits

This was in the December Southern Living and I decided to make it for Christmas Eve after church.  I liked that it is quick and a one pot recipe.  I chopped everything earlier in the day, so I could just toss it all in the dutch oven when we got home.  It was great!  I liked that it had a little spice.  It made a ton (my dutch oven was full), so a great recipe for feeding a crowd.

8 oz andouille sausage, diced
3 Tbsp olive oil
1 1/4 lb peeled and deveined large shrimp
1 medium sized 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 tsp cajun seasoning
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 1/2 cups uncooked regular grits
1 Tbsp dried oregano

Cook sausage in large dutch oven over medium heat, stirring often, 5-7 minutes or until browned.  Remove sausage using a slotted spoon; reserve drippings in dutch oven.  Drain sausage on paper towels.  Stir oil into drippings.  Cook shrimp in batches, in hot drippings over medium-high heat 1-2 minutes or until opaque.  Remove shrimp and reduce heat to medium.

Sauté onion and celery in dutch oven over medium heat u3-5 minutes until tender.  Add garlic and sauté 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 boil over medium-high heat.  Whisk in grits.  Return mixture to a boil, whisking constantly.

Reduce heat to medium low; simmer, stirring occasionally, 20-25 minutes or until thickened.  Stir in oregano, reserved sausage, and shrimp,  Cook, stirring occasionally, 5 more minutes.