Leftover Ham and Shrimp Slow Cooker Gumbo

Name: Leftover Ham and Shrimp Slow Cooker Gumbo
Total time: 295
Yield: 12
Ingredients: 1 clove garlic, minced; 1 teaspoon ground turmeric; 1 teaspoon chili powder; 1 teaspoon dried basil; 0.5 teaspoon cayenne pepper; 0.25 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 by limeshmd from allrecipes.com

Dinner 5 Hr. 55 Mins.

Ingredients

12 servings

•

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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0.5 teaspoon cayenne pepper
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0.25 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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3 cups chopped leftover honey-baked, spiral-cut ham
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1 ham bone
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2 (15 ounce) cans black beans
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1 (14.5 ounce) can diced tomatoes
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1 cup coconut milk

Instructions

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.