Cook bacon over medium heat until evenly browned.
Remove bacon but keep bacon drippings in pan.
Brown sausage in bacon drippings and set aside for later.
Sautee all the bell peppers, onion, and garlic in the butter and bacon drippings until the onion is translucent, about 8 minutes.
Add the creole seasoning, garlic powder, red pepper flakes, and oregano.
Add cream, wine, water, Worcestershire, and bouillon.
Allow the mixture to reduce by half and then stir in the shrimp and heat until cooked through.
Add back the andouille sausage, and lemon juice for one minute or until heated through.
Salt and pepper to taste.
Serve shrimp mixture over cheese grits and top with crumbled bacon and green onions.