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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??
Update…ended up using the turkey to make a turkey/sausage gumbo and just froze the remaining ham for use later on. The gumbo was good.
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??
Update…ended up using the turkey to make a turkey/sausage gumbo and just froze the remaining ham for use later on. The gumbo was good.
This post was edited on 12/3/25 at 12:53 pm
11
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.
And I'd be careful about how much salt I add, because the ham's gonna make it salty.
And I'd be careful about how much salt I add, because the ham's gonna make it salty.
This post was edited on 12/1/25 at 12:25 pm
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.
Posted on 12/1/25 at 3:41 pm to Kingshakabooboo
It wont be the best thing with dried out meat, but go for it. You are just looking for a creative way to use some left overs... it will eat.
Posted on 12/1/25 at 4:02 pm to Kingshakabooboo
My sister made a turkey tetrazinni with all the leftover turkey and it is so good!
Posted on 12/1/25 at 6:30 pm to bdevill
quote:
I would add Tasso or Andouille or both. And I'd be careful about how much salt I add, because the ham's gonna make it salty.
This with the additions of Tasso and Andouille.
You want it a little salty and spicy before adding the Pasta, it will soak it up.
Posted on 12/1/25 at 7:37 pm to Kingshakabooboo
It's less weird than people who put Velveeta or cream of mushroom soup in pastalaya
Posted on 12/3/25 at 12:50 pm to Citica8
quote:
It's less weird than people who put Velveeta or cream of mushroom soup in pastalaya
Those people should be shot.
Posted on 12/3/25 at 1:39 pm to Kingshakabooboo
I wouldn’t go that far, but those are closer to a cajun alfredo than a jambalaya/pastalaya, but that discussion is for a separate thread
Posted on 12/3/25 at 5:15 pm to Kingshakabooboo
quote:
ust froze the remaining ham for use later on.
Chop it in the food processor, mix in mayo and mustard to make a ham salad. Get a loaf of white bread and make sandwiches. Stack them on top of each other and cut the crusts off with an electric knife, then cut into triangles.
Those things will disappear so fast at a gathering, you'll wonder where they went.
Posted on 12/4/25 at 8:40 am to Kingshakabooboo
I've been thinking about the turkey pastalaya and it has potential to be a Thanksgiving leftover classic. I would add leftover turkey gravy to the veggies, to make a sauce and combine with the meats.
Out of curiosity, what type of pasta are you planning to use?
Out of curiosity, what type of pasta are you planning to use?
This post was edited on 12/4/25 at 11:45 am
Posted on 12/4/25 at 9:07 am to Kingshakabooboo
Drop the laya and just call it a pasta. When you do that you shed all the preconceived connotations of how it's supposed to be done, and you can just roll with it. It's not like you'll be browning your proteins, creating fond, color etc. So just make a pasta and incorporate your turkey and whatever else you want. To hell with the laya part.
Posted on 12/4/25 at 9:23 am to Kingshakabooboo
Turkey and ham? Those two don't seem to work with a jamb. I'd do some red or white beans instead. Add sausage.
This post was edited on 12/4/25 at 9:24 am
Posted on 12/4/25 at 11:06 am to Kingshakabooboo
quote:
just froze the remaining ham for use later on.
Ham and egg pie. Think chicken pot pie but with ham and egg.
The key is to make a good stock with your hambone
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