Name: Slow-Cooker Shrimp and Greens Stew
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT7H30M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1 bunch collard greens, stemmed and chopped (about 8 cups); 1/2 bunch kale, stemmed and chopped (about 6 cups); 4 cups low-sodium chicken broth; 2 tablespoons all-purpose flour; 1 1/2 teaspoons Cajun seasoning; 2/3 cup dried black-eyed peas, rinsed and picked over; 2 stalks celery, sliced; 2 scallions, thinly sliced, plus more for topping; 2 links andouille sausage (about 6 ounces), sliced; 1 slice thick-cut bacon; 12 ounces medium shrimp, peeled and deveined; Kosher salt; Cooked white rice, for serving; Hot sauce and chopped fresh parsley, for topping

Directions

Put the collard greens and kale in a large microwave-safe bowl and drizzle with 2 tablespoons water. Cover with plastic wrap and poke a hole in the top to vent. Microwave until the greens are just wilted, about 3 minutes.
Whisk the chicken broth, flour and Cajun seasoning in a 6- to 8-quart slow cooker. Add the black-eyed peas, celery, scallions, andouille and bacon. Top with the wilted greens and gently press to submerge the ingredients in the broth. Cover and cook on low until the black-eyed peas are tender, 7 hours.
Remove and discard the bacon. Lightly season the shrimp with salt and stir into the stew. Cover and continue to cook on low until the shrimp is cooked through, 3 to 5 minutes. Season with salt. Serve with rice and top with hot sauce, parsley and more scallions.

Photograph by Ryan Dausch

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Slow-Cooker Shrimp and Greens Stew

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