I have a feature image of a (Alligator Snapping Turtle) these are protected creatures, and we don’t eat these, Just wanted to show you the photo.

Soft Shell 

Many of our dishes, here in Cajun Country, are reportedly “Hot”! but truth be known it’s not, Our Piquant dishes, are rich brown roux-based with the just right amount of seasoning  bringing out the true flavors of Cajun Country Turtle Sauce Piquant  ! 

Snapping Turtle.

Turtles in Cajun Country are in high demand, and do end up as table fare!

A Sauce Piquant  Recipe!

Ingredients for stock;

4-6 pounds of turtle meat

 1 large onion chopped

1 carrot chopped

1 clove garlic mince

salt & black pepper to taste

In your stock pot, add ingredients, cover with 2 inches water, bring to boil, and then bring to a simmer, skim off fat , cook for 1 hour,  or until meat is tender, ( very important) discard vegetables, reserve stock and meat.

Making a Sauce.

Ingredients for Sauce Piquant  !

We have already reserved the stock & meat.

1 cup vegetable oil

1 cup of flour

1 cup chopped onion

1 cup chopped celery

1 cup chopped bell pepper

1 8 oz can tomato sauce

1 can Ro-Tel original

Season to taste, black pepper, salt, cayenne pepper.

1 cup chopped green onion tops

1 cup chopped parsley

In my biggest black pot, heat oil over medium heat, whisk in flour,( first you make a roux) dark brown, add your onions, celery, bell peppers, Sauté 3-5 minutes, stir in tomato sauce, Ro-Tel, then add turtle stock, stirring constantly to blend roux, bring to boil, reduce to simmer, lets add our turtle meat cook for 45 minutes, season to taste, now we’ll stir in green onion tops, and sprinkle parsley on top and cover for 15 minutes.

Serve over rice, with your favorite sides.

serves 6-8, maybe.

As always, we serve at least 3 sides, with a dish such as Turtle sauce piquant, and finishing with a little something sweet, and a fresh brewed coffee.

This meal is available through our Chef consulting service!

Cazan, the cook

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