Slow Cooker Shrimp, Bean, and Coleslaw Stew

Ingredients:

• 1 bunch kale, stems trimmed, leaves chopped (about 8 cups)
• Half a bunch of kale, stems trimmed, leaves chopped (about 6 cups)
• 4 cups lightly salted chicken broth
• 2 tbsp. flour
• 1.5 tsp Cajun seasoning
• 2/3 cup dry black-eyed beans, sorted and washed
• 2 stalks celery, chopped
• 2 green onions, thinly sliced ​​+ extra for serving
• 2 andouille sausages (about 170 g), thinly sliced
• 1 thick slice of bacon
• 340 g medium shrimp, peeled and deveined
• Cooked white rice, for serving
• Hot sauce and chopped fresh parsley, for serving

Preparation:

1. Place the collard greens and kale in a large microwave-safe bowl and sprinkle with 2 tablespoons of water. Cover with plastic wrap and poke a hole in the top to allow steam to escape. Microwave until the greens are wilted, about 3 minutes.
2. In a 6-8 quart slow cooker, combine the chicken broth, flour, and Cajun seasoning. Add the beans, celery, green onions, andouille, and bacon. Top with the collard greens and gently press to coat. Cover and simmer over low heat until the beans are tender, about 7 hours.
3. Remove the bacon from the slow cooker. Lightly salt the shrimp and stir into the stew. Cover and continue cooking over low heat until the shrimp are cooked through, 3-5 minutes. Season with salt to taste. Serve with rice and hot sauce, garnished with parsley and green onions.