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Author Topic: turkey leftovers  (Read 4047 times)

Tupelo

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Re: turkey leftovers
« Reply #15 on: December 28, 2010, 07:15:11 PM »
I like to make Jambalaya with all kinds of leftover meat.  In fact, I prefer it to have two or three different ones in it.

Normally, I make it with tasso, sausage, and chicken. I boil a whole chicken and use the broth for the pot. I can't buy tasso in PA, but my sister ships it to me. If I'm out of it, I use the best smoked pork shoulder I can find. But it's not the same. (sigh)

You can also make a luscious vegan Jambalaya, too. My niece does hers with squash and beans that she precooks. My DH starts his with applewood smoked bacon and uses the rendered fat for the saute. He likes to add jumbo shrimp at the end (we can't buy fresh crawfish here, either). I'd love to taste yours, too, Listy. :)

Jambalaya has a rich history as a dish. Cajun cooks don't use tomatoes in it. Creole cooks do, and add some basil and rosemary to the mix. Everyone has their own, unique, interpretation if it... and I've never had a bad bowl of it. Ever!
« Last Edit: December 28, 2010, 07:35:28 PM by Tupelo »
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makinalist

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Re: turkey leftovers
« Reply #16 on: December 28, 2010, 07:59:20 PM »
I usually do some al fresco brand chicken sausage, leftover smoked ham bits, and either baby shrimp or white meat chicken. 
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Tupelo

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Re: turkey leftovers
« Reply #17 on: December 28, 2010, 08:11:35 PM »
You are making me hungry, Anne. Time to go forage. :)
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makeupmaven

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Re: turkey leftovers
« Reply #18 on: December 28, 2010, 09:00:35 PM »
We have a local Mexican restaurant that has a Mexican Jambalaya dish as an appetizer. I usually order it as my meal. It's made with rice (obviously), chorizo, steak, chicken, shrimp, queso and chips on the side. Yum!
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makinalist

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Re: turkey leftovers
« Reply #19 on: December 28, 2010, 09:49:33 PM »
Okay - everyone go rustle up a snack and meet back here in 15!
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milla

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Re: turkey leftovers
« Reply #20 on: December 29, 2010, 04:05:15 AM »
What is tasso ???

makinalist

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Re: turkey leftovers
« Reply #21 on: December 29, 2010, 07:54:02 AM »
Tasso is a specialty meat of Cajun cuisine (Louisiana).  I believe it is smoked pork shoulder, very spicy and peppery.  It adds a lot of flavor when mixed with other ingredients in a dish like Jambalaya.

Tupelo?  Anything to add?
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Tupelo

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Re: turkey leftovers
« Reply #22 on: December 29, 2010, 03:05:14 PM »
Tasso is a specialty meat of Cajun cuisine (Louisiana).  I believe it is smoked pork shoulder, very spicy and peppery.  It adds a lot of flavor when mixed with other ingredients in a dish like Jambalaya.

Tupelo?  Anything to add?

I'm a little late on the uptake, but no... you have tasso covered. :)  I have never seen it for sale outside of Louisiana where most groceries carry it for about $2/lb. You can buy it online, but it runs around $8/lb. + shipping, and it comes pre-sliced.
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milla

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Re: turkey leftovers
« Reply #23 on: December 30, 2010, 07:55:14 AM »
maybe you can use smoked ham lardons instead and add a little hot paprika??

Tupelo

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Re: turkey leftovers
« Reply #24 on: December 30, 2010, 01:35:41 PM »
maybe you can use smoked ham lardons instead and add a little hot paprika??

I get a smoked pork shoulder and DH rubs it with the standard Cajun spices plus a little file powder and we leave it rest for a couple of days before we use it. You don't need much! It's more of a seasoning element than a protein element. We slice and freeze what we don't use, like pancetta.

But it's still not even close to real tasso. :)  Tasso is first salt cured, then hot-smoked for 2 days in its spice rub. The good thing is that if you have never had it, you'll never miss it!
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