1 pckg (16-oz) andouille or smoked sausage, sliced
2-1/2 cups chicken broth, divided
2 cans (about 15-oz each) black-eyed peas, rinsed and drained
1 box (8-oz) dirty rice mix
1/2 cup mild salsa
1/2 to 3/4 cup lump crabmeat, optional
Cook sausage in large skillet over medium heat, stirring frequently, 5 minutes or until browned all over; drain. Transfer to slow cooker. Return skillet to heat and pour in 1/2 cup broth. Cook and stir scraping up any browned bits from skillet; pour over sausage.
Stir black-eyed peas, rice mix, remaining broth and salsa into slow cooker. Cover and cook on LOW 3-4 hours or until rice is tender. Add crabmeat, if desired, and stir until well combined. Cover and cook until heated through, about 5 minutes.
*recipe taken from Crock-Pot Busy Family Recipes cookbook