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Leftover Ham and Shrimp Slow Cooker Gumbo

Leftover Ham and Shrimp Slow Cooker Gumbo


"Great for finishing off that holiday ham that just won't quit! Also able to freeze and save for later if hammed out. Two of my 3 young sons loved it. The third asked for no beans and shrimp which was easy to filter out in his bowl. Husband devoured it and wished it had more shrimp. Overall a success considering it was a week out from daily doses of Easter ham. Serve by itself or over white rice."
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4 h 55 m servings 241 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 869 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Cook on High until the ham on the bone is falling off, 4 to 6 hours (or on Low 6 to 8 hours).
  4. Remove and discard ham bone, stir coconut milk into the mixture, continue cooking on Low until the coconut milk is warmed, about 30 minutes.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

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Read all reviews 8
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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...

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....

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 spi...

I enjoyed this- used Rotel rather than tomatoes. I had a heavy hand with the chili powder as well.

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...

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 no...

Great for leftover ham!! Good flavor followed as call for and served over rice.

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