“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).”

READY IN: 4hrs 20mins SERVES: 6


  • 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) can diced tomatoes with green peppers, celery, and onions
  • 2 teaspoons paprika
  • 1⁄4 teaspoon red pepper flakes
  • 1 (16 ounces) bag chopped fresh kale
  • 2 (15 ounces) 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


  1. Heat oil in a large nonstick skillet over medium-high heat. Add sausage, onion, and garlic; cook, breaking up sausage with a wooden spoon, until browned, about 10 minutes. 
  2. Stir in tomatoes, paprika, and red pepper flakes; bring to boil, scraping up browned bits from the bottom of the skillet.
  3. Transfer sausage mixture to a 5- or 6-quart slow cooker. 
  4. 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.
  5. Stir in shrimp, roasted peppers, and oregano. Cover and cook on high until shrimp are just opaque in center, about 30 minutes.