Leftover Ham and Shrimp Slow Cooker Gumbo


  • 1 clove garlic, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon dried basil
  • ½ teaspoon cayenne pepper
  • ¼ cup butter
  • 1onion, minced
  • 2 cups frozen cooked peeled and deveined jumbo shrimp
  • 3 cups chopped leftover honey-baked, spiral-cut ham
  • 1ham bone
  • 2 (15 ounce) cans black beans
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup coconut milk
  • Directions

  • Step 1

    Stir garlic, turmeric, chili powder, basil, and cayenne pepper together in a small saucepan; heat over medium heat until aromatic, about 1 minute. Melt butter into the mixture, add onion, and cook until the onion is softened and translucent, about 5 minutes. Scoop onion mixture from saucepan into a slow cooker, reserving as much butter in the saucepan as possible.


  • Step 2

    Increase heat under saucepan to medium-high heat. Saute frozen shrimp in hot butter until just firm, about 2 minutes; transfer mixture to slow cooker. Add ham, ham bone, black beans, and tomatoes to the slow cooker.

  • Step 3

    Cook on High until the ham on the bone is falling off, 4 to 6 hours (or on Low 6 to 8 hours).

  • Step 4

    Remove and discard ham bone, stir coconut milk into the mixture, continue cooking on Low until the coconut milk is warmed, about 30 minutes.

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