Serves 6, 1/6 total dish per serving
1 tsp olive oil
1/2 lb sweet or hot Italian turkey sausage, casings removed
1 sweet onion, chopped
3 garlic cloves, finely chopped
1 14 1/2 oz. can diced tomatoes with green peppers, celery, and onions
2 tsp paprika
1/4 tsp red pepper flakes
1 16 oz. bag fresh kale, chopped
2 15 oz. cans black-eyed peas, rinsed and drained
1 lb large shrimp, peeled and deveined
1/2 C roasted sweet peppers, drained and sliced
1 tsp oregano
Heat oil in a large non-stick skillet, over medium-high heat.
Add sausage, onion, and garlic.
Cook, breaking up sausage, until browned.
Stir in tomatoes, paprika, and red pepper flakes.
Bring to a boil, scraping up browned bits from bottom of skillet.
Transfer mixture to a 5 or 6 quart crock pot.
Stir in kale and black-eyed peas.
Cover and cook for 6-8 hours on low, or 3-4 hours on high, or until kale is tender.
Thirty minutes before serving, increase temp to high, stir in shrimp, roasted peppers, and oregano.
Cook until shrimp turn opaque in center, the above mentioned 30 minutes.