Turtle or Alligator Sauce Piquant

2003-04-22
  • Yield : 8
  • Servings : 8
  • Prep Time : 30m
  • Cook Time : 3:0 h
  • Ready In : 3:30 h
  • FavoriteLoadingAdd to Recipe Box

This recipe is from an old-time farmer who never let a turtle get by. If he was traveling along the road checking his crop or Sunday driving, you best believe he would stop his truck without hesitation (don’t be behind him) and get the turtle crossing the road to make his favorite turtle sauce piquant.

Ingredients

  • 1 lb turtle meat or alligator meat
  • 2 large onions, chopped
  • 2 bell peppers, chopped
  • 6 stalks celery, chopped
  • 2 jalapenos chopped without seeds
  • 1 (6 oz) cans tomato paste
  • 4 cups of water
  • 2 tbsp sugar
  • 1/2 tbsp basil leaves
  • 2 bay leaves
  • Cooking oil
  • 1/2 tsp Salt
  • 1/2 tsp red pepper
  • 1 tsp black pepper
  • 1/2 tsp garlic
  • 1/2 tsp onion powder
  • Vinegar for marinating
  • 1 (10 oz) can Rotel Brand Tomato
  • 2 tbsp roux (optional)

Directions

Step 1

A Dutch oven or heavy cast iron pot with cover works best for this dish.

Step 2

Season the turtle meat with salt and red pepper. Marinate the turtle meat overnight in enough vinegar to cover the meat.

Step 3

When ready to cook, take the meat out of the marinade and let it drain 10 to 15 minutes. Do not rinse the meat. Season with salt, red pepper, black pepper, onion powder and garlic powder.

Step 4

Pour about 1/2 the oil in a dutch oven or cast iron pot and start heat. Put in enough turtle meat to cover the bottom of the pot. Brown the meat on all sides. Continue until all are done, taking out the meat as they brown.

Step 5

After all the meat is browned, add the onions, bell pepper, celery and jalapenos and cook until the onions are soft. Add the tomato paste, Rotel tomatoes and 2 cups of water. If you want to use the roux add at this time. Cook on medium heat until the meat turns a lighter brown.

Step 6

Add 2 to 3 cups of water, sugar, turtle meat, the basil and the bay leaves. Bring to a boil; then reduce the heat to a simmer for 2 to 2 1/2 hours (I like to cover the pot) and stir occasionally to prevent scorching and sticking. Serve over rice with a fresh green salad and tomatoes along with a crisp garlic or plain French bread. Does not get much better than this!

Step 7

If using gator you can use vinegar or this marinate in garlic powder and Cajun seasoning in a covered dish. Add onions, Worcestershire sauce, soy sauce and lemon juice to meat and let marinate overnight in refrigerator. Remove meat from marinade and fry in vegetable oil in a skillet until meat is brown. Follow the rest of the steps.

Recipe Type: , ,

Comments

Loading Facebook Comments ...

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Kaplan, Louisiana Louisiana
Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1 person rated this recipe

28,016 views

Related Recipes:
  • Peach Pie

    Perfect Peach Pie

  • Eggplant Beef and Pork Dressing

    Beef and Pork Eggplant Dressing

  • Freezing Corn on the Cob

    Freezing Corn on the Cob

  • Audrey's Fruit Salad

    Audrey’s Fruit Salad

  • Lentil Soup

    Lentil Bean Soup

about us    ask maw-maw    blog    contact us    cooking tips    heritage   
guestbook    privacy policy    recipes a-z    recipebox    register    submit a recipe!