When time and money are limited, make these simple meatless nachos.
| Prep Time: | 15 mins |
| Cook Time: | 4 hrs 40 mins |
| Total Time: | 4 hrs 55 mins |
| Servings: | 12 |
| Yield: | 12 servings |
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
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.
Nutrition Facts
| Calories | 241 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 6 g |
| Protein | 19 g |
| Saturated Fat | 7 g |
| Sodium | 869 mg |
| Sugars | 5 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This gumbo has turned into a family favorite. Made it once as written and it was very good. Have since made a couple improvements (IMO). First, I recommend not adding the shrimp at the start, wait until you add the coconut milk and add your cooked shrimp then. Second change, I recommend adding up to 1lb. of andouille sausage cut into 1/4 inch discs. Served over rice, delicious! Finally, don’t skip the step of making the spices aromatic, I learned it here and now try to do it whenever I’m putting something in the slow cooker – it’ll change your life.
I doubled all the spices, and the flavor was good. I would not recommend putting the shrimp in at the beginning though, the shrimp was way too soft and mushy from cooking so long. My preference would probably be to add the pre-cooked shrimp when you add the coconut milk, so they retain more texture.
I’ve made Cajun gumbos for 40 years but this one is an interesting change from those! I added a diced green, red and yellow pepper each, to the the onion/spice mixture. I also added pound of sliced squid to the mixture early and followed other reviewers’ recommendations to include an extra can of tomatoes and beans (I think any white, red pinto or black bean would be fine). Since I filled the crock pot, I went heavy on the turmeric and chili powder too. I added the shrimp with the whole can of coconut milk 5 minutes before serving over rice. Delicious! (I actually saved half to the side before adding the shrimp and froze for later–will add shrimp when reheating for our 2nd meal!)
The first time I made this I used the ham bone. Second time without a bone and it was just as good. 13 minutes in the instant pot, kept milk till the end.
This was delicious. I literally had members of my family chasing each other around for the last bowl.
I will make again, very tasty and easy. I added cooked, leftover rice with the coconut milk (whole can, why not?), only change. I did use popcorn shrimp, because I had them. They worked great, but I do think small to medium size would be better, not so sure about jumbo size though. Great recipe, thanks!
I added 2 chicken Adouille sausage cut into 1/2 inch rounds and 2 cups sliced Okra and upped the Cayenne a bit. It is a keeper.
We loved it over rice. I did add a package of Andouille sausage. The flavor was deep and smokey.
Amazing!! Will make again!
Delicious! I added a whole can of coconut milk and added the shrimp at the end with the coconut milk. Served with rice, added to the gumbo before serving. Reheated great! VERY tasty! Will def make again!
This recipe was surprisingly good! My family gobbled it up. I loved the step of heating up the herbs and spices beforehand to make them aromatic. The only changes I made were 1) because I did not have coconut milk, I used an extra cup of water and tablespoon of coconut oil for flavor. 2) Being a gumbo addict, I had to add a tablespoon of Gumbo File. Otherwise I kept true to the recipe and it was delicious!
I have made this 3 times now and each time it has turned out great. The 1st time was as written, the 2nd time was with a chunk of pork butt roast, and tonight I used 7 boneless skinless chicken thighs, chicken bullion, 1 can stewed tomatoes, 1 can crushed tomato, and 1 cup dried black beans. Cooked this in crock pot on high for 7 hours. I was trying to make something like a gumbo with what I had on hand and by just dumping everything into pot and walking away. The experiment turned out very well but next time I would add shrimp, add more beans but soak overnight or at least boil 20-30 minutes prior to adding to pot. The point I am trying to make is that this recipe is very versatile and many other things can be substituted for ham bone (I usually don’t have one on hand), and it will still turn out great. Oh,and use whole can of coconut milk. Thanks for the great base recipe and I never would have thought to add the coconut milk but it really makes this dish! Next time I will use some venison or caribou.
Great for leftover ham!! Good flavor followed as call for and served over rice.
We loved it! Used whole can of Coconut milk (didn’t want to waste the rest,) an extra can of beans and tomatoes, added extra chili powder, turmeric and cayenne pepper to taste. Served over rice. Will make again!!
This was amazing flavorI used a ham bone from a hickory spiral ham . I also added frozen okra and the shrimp at the end of cooking. To thicken I added one cup of leftover rice. I think the spices would make an amazing base for fried rice.
I enjoyed this- used Rotel rather than tomatoes. I had a heavy hand with the chili powder as well.