Slow-Cooker Shrimp and Greens Stew

This stew is a take on traditional Southern gumbo. The slow cooker is great for cooking dried beans.
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  • Level: Intermediate
  • Total: 7 hr 30 min
  • Active: 25 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.