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.
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