Slow Cooker Shrimp and Greens Stew
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
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