Cajun Snapping Turtle Sauce Piquante
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
6 people
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Calories
206 kcal
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Course
Main Course
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Cuisine
Cajun
Cajun Snapping Turtle Sauce Piquante
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Any sort of turtle will do here, but snapping turtle is traditional. If you are collecting your own turtles, make sure the species you take is legal -- a lot of species are protected, so follow your local laws. If you want to try to buy turtle, look in Asian markets; sometimes you can find them live or frozen. Good alternatives to turtle are alligator, frog's legs, squirrel, and, more distant in flavor but easier to obtain, chicken thighs.
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Ingredients
- 1/2 cup butter
- A heaping 1/2 cup all-purpose flour
- 2 cups chopped onion
- 1 cup chopped green pepper
- 1 cup chopped celery
- 5 garlic cloves
- One 6-ounce can of tomato paste
- 1 tablespoon Cajun seasoning, or more to taste
- 3 to 4 pounds turtle, alligator or frog meat, diced small
- 1 cup white wine
- One 28-ounce can tomato puree or crushed tomatoes
- 4 bay leaves
- Salt, black pepper and hot sauce to taste
- Chopped green onions or parsley for garnish
Instructions
- In a large, heavy pot like a Dutch oven, heat the butter over medium-high heat for a minute or two. Stir in the flour, then turn the heat down to medium. Cook this roux, stirring often, until it turns the color of peanut butter, about 10 to 15 minutes.
- While the roux is cooking, Heat 6 cups of water in another pot to the boiling point. Hold it at a simmer for now.
- When the roux is ready, add the onions, celery and green pepper and stir to combine. Turn the heat to medium-high and cook this, stirring often, until everything is soft, about 6 to 8 minutes. Sprinkle some salt over everything while you do this. Add the garlic, Cajun seasoning and tomato paste and stir to combine. Cook this, stirring occasionally, for 3 to 4 minutes.
- Mix in the turtle meat, then add the cup of white wine, the can of crushed tomatoes and the hot water, stirring as you add. Add the bay leaves and bring this to a gentle simmer. Add salt to taste. Let this simmer very gently until the meat is tender, at least 2 hours, maybe three.
- When the sauce piquante is ready, add any more salt, black pepper, hot sauce and/or Cajun seasoning you want, then serve it with white rice and lots of green onions or parsley. Make sure you have hot sauce at the table; I use Tabasco, but use whatever variety you prefer.
Notes
- Serve this with white rice and lots of beer, and remember, like all stews, this one's better the day after you make it. It keeps in the fridge a week and can be frozen.
Nutrition Information
Show Details
Calories
206kcal
(10%)
Carbohydrates
9g
(3%)
Protein
2g
(4%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Cholesterol
41mg
(14%)
Sodium
155mg
(6%)
Potassium
230mg
(7%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1215IU
(24%)
Vitamin C
25mg
(28%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 155mg | 6% |
| Potassium | 230mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1215IU | 24% |
| Vitamin C | 25mg | 28% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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