Turtle Sauce Piquant
Turtle is a delicacy in south Louisiana (Cajun Country). Not just any turtle will do either. Probably the soft shell turtle is the best eating but I have a better chance of catching snappers and alligator snapping turtles, we call em’ (loggerheads) in my neck of the woods. I would say the snapping turtle would be the number two choice out of the three. Turtle sauce piquant is not something we would come home to when I was growing up but more of a tradition at a camp cookout “it’s a man thing” I guess. I can remember catching turtles and bringing them home to my older brothers to help me clean them and take to a bayou bank on a weekend and cook a sauce piquant over a bed of hot coals, there’s not too many things in life better than cooking over an open fire on a bayou bank that’s for sure. There are several ways to cook turtle but my favorite is the sauce piquant. Today I will share my recipe with you, I hope you enjoy.
Turtle Sauce Piquant Recipe
2-3 pounds turtle meat1 medium chopped onion
1 chopped bell pepper
1/2 cup chopped green onion tops
1/2 cup chopped parsley
3 cloves chopped garlic
Cook with the pot covered under low heat so the mixture simmers (lightly boils). Keep adding water so the meat stays barely covered. You need to simmer long enough so the meat is tender. You may want to add a thickening agent like a ½ cup of flower and water mixture.
Taste and add more cajun seasoning (or salt and pepper) to taste.