Leftover Ham and Shrimp Slow Cooker Gumbo
Description
Use leftover ham to make a slow cooker gumbo recipe with the help of pre-cooked shrimp, black beans, canned tomatoes, coconut milk, garlic, and spices.
Ingredients
•
1 clove garlic, minced
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1 teaspoon ground turmeric
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1 teaspoon chili powder
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1 teaspoon dried basil
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1/2 teaspoon cayenne pepper
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1/4 cup butter
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1 onion, minced
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2 cups frozen cooked peeled and deveined jumbo shrimp
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2 (15 ounce) cans black beans
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3 cups chopped leftover honey-baked, spiral-cut ham
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1 ham bone
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1 (14 1/2 ounce) can diced tomatoes
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1 cup coconut milk
Directions
1
Combine garlic, turmeric, chili powder, basil, and cayenne pepper in a small saucepan over medium heat; cook until aromatic, about 1 minute. Add butter; cook until melted. Add onion; cook until softened and translucent, about 5 minutes. Transfer mixture to a slow cooker, reserving as much butter in the saucepan as possible.
2
Add shrimp to the saucepan; increase heat to medium-high. Sauté until just firm, about 2 minutes; transfer mixture to the slow cooker. Add black beans, ham, ham bone, and tomatoes to the slow cooker; cover the slow cooker.
3
Cook until ham is falling off the bone, on Low for 6 to 8 hours or High for 4 to 6 hours.
4
Remove and discard ham bone. Stir in coconut milk; continue cooking on Low until coconut milk is warmed, about 30 minutes.