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Pastalaya with leftover turkey and ham…thoughts?
Posted on 11/30/25 at 11:12 pm
Posted on 11/30/25 at 11:12 pm
I already froze about a pound each of leftover smoked turkey and ham to use for something down the road. Kids have already requested pastalaya for Christmas. Was thinking of subbing the chicken and pork with the leftover turkey and ham along with sausage.
Turkey had a Cajun rub and was injected with Tony’s Cajun Butter. I feel like it would be fine. Little more worried about the ham. It was a spiral cut that I seasoned, smoked and then covered with a maple, brown sugar glaze. Not sure how that flavor profile would work with the Pastalaya. What says the board??
Turkey had a Cajun rub and was injected with Tony’s Cajun Butter. I feel like it would be fine. Little more worried about the ham. It was a spiral cut that I seasoned, smoked and then covered with a maple, brown sugar glaze. Not sure how that flavor profile would work with the Pastalaya. What says the board??
3
Posted on 12/1/25 at 6:13 am to Kingshakabooboo
just the turkey, add shrimp n sausage
make sliders with the ham
make sliders with the ham
Posted on 12/1/25 at 7:05 am to Kingshakabooboo
I would add Tasso or Andouille or both.
This post was edited on 12/1/25 at 7:06 am
Posted on 12/1/25 at 9:40 am to Kingshakabooboo
You're not going to have your flavor from cooking/browning the raw meat. The sweet ham will change the flavor, but I think you're not making a traditional flavored pastalaya anyway.
It will work, sure. It won't be terrible.
If you're just trying to do something different and use the meat you have, go for it. But personally, I would just cook it the right way if I wanted pastalaya.
It will work, sure. It won't be terrible.
If you're just trying to do something different and use the meat you have, go for it. But personally, I would just cook it the right way if I wanted pastalaya.
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