leftover ham and shrimp slow cooker gumbo

Ingredients

• Servings: 12
• 1 clove garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 1 teaspoon dried basil
• 1/2 teaspoon cayenne pepper
• 1/4 cup butter
• 1 onion, minced
• 2 cups frozen cooked peeled and deveined jumbo shrimp
• 3 cups chopped leftover honey-baked, spiral-cut ham
• 1 ham bone
• 2 (15 ounce) cans black beans
• 1 (14.5 ounce) can diced tomatoes
• 1 cup coconut milk

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 40 mins

Ready Time: 4 hrs 55 mins


• 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.
• 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.
• cook on high until the ham on the bone is falling off, 4 to 6 hours (or on low 6 to 8 hours).
• remove and discard ham bone, stir coconut milk into the mixture, continue cooking on low until the coconut milk is warmed, about 30 minutes.