Leftover Ham and Shrimp Slow Cooker Gumbo

Use leftover ham to make a slow cooker gumbo with the help of pre-cooked shrimp, black beans, canned tomatoes, coconut milk, garlic, and spices.

• Preparation Time: 15 mins
• Cooking Time: 4 hr 40 mins
• Total Time: 4 hr 55 mins
• Calories: 241 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Cook on High until 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 in coconut milk and continue cooking on Low until coconut milk is warmed, about 30 minutes.