SLOW-COOKER SHRIMP AND GREENS STEW

Slow-Cooker Shrimp and Greens Stew image

Provided by Food Network Kitchen

Categories main-dish

Time 7h30m

Yield 4 servings

Number Of Ingredients 14

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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

Steps:

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.