Shrimp and Greens Stew

It’s now been a year since Rob gifted me this laptop. I’ve probably posted 100 recipes since then. It’s hard to believe that 2018 is coming to a close!

I don’t know about y’all, but my family always has a specific meal for New Year’s Day. It’s a tradition and it’s supposed to bring you luck and good fortune throughout the new year. I know most people that live in the south have this meal/tradition, but I’m not sure about other places. Let me know what your family does in the comments below.

There’s a story and definition behind each thing we eat on New Year’s Day:

• Pork: It symbolizes progress in the New Year.
• Black-Eyed Peas: Brings good luck/money. Remember the phrase, “Peas for pennies, greens for dollars, and cornbread for gold.”
• Greens: Will bring you more “green” in the New Year!

I don’t know if eating these things on the first day of the year really brings you good luck and money for the next 364 days, but it’s a quirky and fun little tradition to have–and I’m not one to tempt fate.

I put all three of those “good luck foods” in this crockpot stew I made last month to try it out before the holidays. There’s not really anything better than sausage and shrimp, and when you add the classic southern staples of collard greens and black-eyed peas, you’ve really got a slow cooker bubbling with Southerny goodness.

Try this stew out on New Year’s Day and see if it brings you good luck, progress, and fortune in 2019!

Shrimp and Greens Stew

• Servings: 8-10
• Time: 8 hrs
• Difficulty: Easy
• Print

A slow cooker stew perfect for the New Year. Shrimp, sausage, collard greens and black-eyed peas taste best all together with a dash of hot sauce.

Ingredients

• 1 large bag collard or mustard greens (about 4-6 cups)
• 1 bunch kale (about 4 cups)
• 4 cups chicken broth (add 1-2 cups more if not enough liquid for you)
• 2 tsp. Cajun or Creole seasoning
• 1 cup dried black-eyed peas, rinsed and picked over
• 1 lb. andouille or smoked sausage, sliced
• 1 lb. shrimp, peeled and deveined
• 1 TBS. hot sauce (I use Louisiana brand or Crystal)
• Hot sauce, for topping

Directions

1. Add sausage, collard greens and kale to a large crockpot. Pour in chicken broth and cajun seasoning and stir. Add black-eyed peas and hot sauce.
2. Cover and cook on low for 7-8 hours or until peas are tender.
3. Lightly season the shrimp with Cajun seasoning and add to slow cooker. Cover and continue to cook on low until the shrimp is cooked through, about 5-10 minutes.
4. Serve with hot sauce for topping.

Step-By-Step Instructions

Add sausage, collard greens and kale to a large crockpot. Pour in chicken broth and cajun seasoning and stir. Add black-eyed peas and hot sauce.

Cover and cook on low for 7-8 hours or until peas are tender. Lightly season the shrimp with Cajun seasoning and add to slow cooker. Cover and continue to cook on low until the shrimp is cooked through, about 5-10 minutes.

Serve with hot sauce for topping.