Turtle Sauce Piquante
Submitted by caroleann
Fried turtle meat simmered in a dark roux-based tomato sauce with mushrooms, shallots, bell pepper, lemon peel, and cayenne, served over hot rice. An authentic Louisiana Cajun dish that’s as wild as the bayou itself.
YIELD
4 servingsPREP
15 minCOOK
90 minREADY
105 minCher, if you ain’t had turtle sauce piquante, you ain’t really eaten Cajun.
Cubed turtle meat fries up until fork-tender, then rests while a deep brown roux builds the backbone of the sauce. Onion goes in first, then cold water, whole tomatoes, tomato sauce, celery, bell pepper, shallots, garlic, and mushrooms all join the pot.
The fried turtle goes back in with parsley, slivers of lemon peel, and a generous hit of cayenne. An hour of low simmering and the meat turns meltingly tender in a thick, spicy, tomato-rich gravy. Ladle it over steaming white rice.
Kitchen Tips
- Brown the roux to a deep peanut butter color but don’t let it go dark or it’ll taste burnt
- Add cold water to the roux slowly and stir constantly to prevent lumps
- This recipe also works with alligator, raccoon, or any tough game meat
- The sauce only gets better the next day; make extra and reheat
- Adjust the cayenne to your tolerance; this dish is meant to have some kick
Ingredients
Directions
Fry meat in minimum oil til tender to fork, usually 20 to 35 minutes.
Remove.
Make a roux of 6 tablespoon oil to equal amount flour.
When deep (not dark) brown, add onion.
Cook until transparent but don’t burn.
Add 3 pints cold water and bring to a boil.
Add tomatoes, tomato sauce, celery, bell pepper, shallots, garlic, mushrooms.
Let boil about 15 or 16 minutes.
Add fried turtle meat, parsley, lemon peel and salt and pepper to taste.
Let simmer over low fire for at least one hour.
Serve over hot rice.
Also for: Any tough meat, such as large alligator, raccoon.
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