Leftover Ham and Shrimp Slow Cooker Gumbo recipe
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Ingredients
- 1 clove garlic, minced 1 teaspoon ground turmeric 1 teaspoon chili powder 1 teaspoon dried basil ½ teaspoon cayenne pepper ¼ 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
Nutrition Info
- 240.9 caloriescarbohydrate: 18.4 gcholesterol: 80.7 mgfat: 9.8 gfiber: 5.9 gprotein: 19.4 gsaturatedFat: 6.6 gservingSize: -sodium: 869.2 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Leftover Ham and Shrimp Slow Cooker Gumbo
Directions
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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.