Cajun Snapping Turtle Sauce Piquante
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 30 mins
-
Servings
6 people
-
Calories
206 kcal
-
Course
Main Course
-
Cuisine
Cajun
Cajun Snapping Turtle Sauce Piquante
Description
This Cajun Snapping Turtle Sauce Piquante recipe centers on tender snapping turtle meat cooked in a deeply flavored sauce made from a peanut butter-colored roux of butter and flour. The rich base is combined with the Cajun trinity of onions, bell pepper, and celery, plus garlic and tomato paste for depth and a touch of acidity from tomato puree and white wine. The sauce simmers gently with bay leaves, allowing the turtle meat to become tender and infused with the blend of Cajun spices and aromatics.
The roux acts as both thickener and flavor base, giving the sauce a smooth and hearty texture that complements the meat’s distinctive chew. The cooking method involves a slow simmer that melds the ingredients well, producing a sauce piquante that is robust and balanced in spice.
Traditionally, this dish is served over white rice, which absorbs the thick, flavorful sauce, making it ideal for a filling meal that pairs well with beer as suggested. The robust flavors and hearty texture make it suitable for cooler days or when you want a comforting yet spirited entrée.
As with many stew-like preparations, this sauce piquante develops more complexity and flavor if prepared a day ahead and reheated. It keeps well refrigerated for up to a week and can be frozen if desired, making it practical for make-ahead meals or batch cooking.
Ingredients
- 1/2 cup butter
- all-purpose flour heaping 1/2 cup
- 2 cups onion chopped
- 1 cup green bell pepper chopped
- 1 cup celery chopped
- 5 garlic cloves
- tomato paste one 6-ounce can
- 1 tablespoon Cajun seasoning or more to taste
- 3 turtle alligator or frog meat, diced small, up to 4 pounds
- 1 cup white wine
- tomato puree or crushed tomatoes, one 28-ounce can
- 4 bay leaf
- salt black pepper and hot sauce to taste
- green onion or parsley, chopped, 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 stew over white rice to balance the spicy, rich sauce.
- Allow the dish to rest for a day to deepen the flavor; it reheats well and tastes better the next day.
- Store leftovers in the refrigerator for up to one week or freeze for longer storage.
- Adjust Cajun seasoning and hot sauce to taste for desired spiciness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
