Leftover Ham and Shrimp Slow Cooker Gumbo

Ingredients

• clove garlic, minced
• teaspoon ground turmeric
• teaspoon chili powder
• teaspoon dried basil
• 1/2 teaspoon cayenne pepper
• 1/4 cup butter
• onion, minced
• cup sfrozen cooked peeled and deveined jumbo shrimp
• (15 ounce) can sblack beans
• cup schopped leftover honey-baked, spiral-cut ham
• ham bone
• (14.5 ounce) can diced tomatoes
• cup coconut milk

Instructions

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.