Prep 15 mins
Cook 4 hrs 5 mins
Weight Watchers version of this popular dish. Points Value: 6. Serve this southern specialty with a side of brown rice (1/2 cup cooked rice will up the Points value by 2).
- 1 teaspoon olive oil
- 1⁄2 lb sweet Italian turkey sausage or 1⁄2 lb hot Italian turkey sausage, casings removed
- 1 sweet onion, chopped
- 3 garlic cloves, finely chopped
- 1 (14 1/2 ounce) candiced tomatoes with green peppers, celery and onions
- 2 teaspoons paprika
- 1⁄4 teaspoon red pepper flakes
- 1 (16 ounce) bagchopped fresh kale
- 2 (15 ounce) cans black-eyed peas, rinsed and drained
- 1 lb large shrimp, peeled and deveined
- 1⁄2 cup sliced drained roasted sweet peppers
- 1 teaspoon oregano
- Heat oil in large nonstick skillet over medium-high heat. Add sausage, onion and garlic; cook, breaking up sausage with wooden spoon, until browned, about 10 minutes. Stir in tomatoes, paprika and red pepper flakes; bring to boil, scraping up browned bits from bottom of skillet.
- Transfer sausage mixture to a 5- or 6-quart slow cooker. Stir in kale and black-eyed peas. Cover and cook until kale is tender, 3-4 hours on high or 6-8 hours on low.
- Stir in shrimp, roasted peppers and oregano. Cover and cook on high until shrimp are just opaque in center, about 30 minutes.
I knew this would be a hit in our family. DH loves black-eyed peas. I did not have the tomatoes called for so added a rib of chopped celery with a couple of small green bell peppers. As I sat her typing the review I realized I left off the red bell peppers. They were not missed at all. This was served topped with sliced green onions, brown rice and cornbread on the side.
SUPER and reheats well ( did add chicken broth when reheating to keep from sticking) I skipped the red peppers as well and used a container of frozen homecooked black-eyed peas which worked well.