Slow Cooker Gumbo with Leftover Ham and Shrimp

1. 1

   In a small saucepan over medium heat, combine the garlic, turmeric, chili powder, basil, and cayenne pepper; cook until fragrant, about 1 minute. Add the butter and cook until melted. Add the onion and cook until softened and translucent, about 5 minutes. Transfer the mixture to a slow cooker, leaving as much butter in the saucepan as possible.

2. 2

   Add the shrimp to the saucepan and raise the heat to medium-high. Sauté until just firm, about 2 minutes; transfer the mixture to the slow cooker. Add the black beans, ham, ham bone, and tomatoes to the slow cooker; cover the slow cooker.

3. 3

   Cook until the ham is falling off the bone, on Low for 6 to 8 hours or on High for 4 to 6 hours.

4. 4

   Remove and discard the ham bone. Stir in the coconut milk; continue cooking on Low until the coconut milk is warmed, about 30 minutes.

• Calories 943.14 kcal High
• Protein 135.33 g Good Source
• Carbs 24.87 g Moderate
• Total Fat 33.39 g High
• Saturated Fat 13.37 g High
• Trans Fat 0.2 g High
• Cholesterol 491.88 mg High
• Sodium 9783.26 mg High
• Fiber 3.37 g Moderate
• Sugar 9.21 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 179.91 mg Moderate
• Iron 10.01 mg Good Source
• Potassium 1618.09 mg Good Source
• Vitamin A 90.25 mcg_rae Moderate
• Vitamin C 6.84 mg Low Source
• Vitamin D 0.4 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅