Turtle or Alligator 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)
Step-by-Step Instructions
- Season the turtle meat with salt and red pepper. Marinate the turtle meat overnight in enough vinegar to cover the meat.
- 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.
- 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, about 3-4 minutes per side. Continue until all are done, taking out the meat as they brown.
- After all the meat is browned, add the onions, bell pepper, celery and jalapenos and cook until the onions are soft, about 8-10 minutes. 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, about 15-20 minutes.
- 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!
- 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.
Common Problems and Solutions
Q: Why do I need to marinate the turtle or alligator meat in vinegar overnight?
A: Wild game meats like turtle and alligator can have a strong, gamey flavor. The overnight vinegar marinade helps tenderize the meat and mellows out those strong flavors, making the final dish more palatable.
Q: Can I skip browning the meat?
A: Don't skip this step! Browning the meat on all sides creates a deeper, richer flavor through caramelization and helps seal in the juices. It's essential for developing the complex taste that makes sauce piquant so special.
Q: How do I know when the sauce piquant is done simmering?
A: After 2 to 2 1/2 hours, the meat should be fork-tender and the sauce should be thick enough to coat the back of a spoon. The flavors will have melded together and the sauce will have reduced to a rich, concentrated consistency.
Tips and Techniques
Don’t rinse the meat after marinating - those vinegar flavors will cook off during the browning and simmering process. Stir occasionally during the long simmer to prevent sticking, especially if you’re using a roux which can settle on the bottom of the pot.
Ingredient Substitutions
- turtle or alligator meat: chicken thighs or pork shoulder, cut into chunks
- Rotel tomatoes: 1 (10 oz) can diced tomatoes plus 1-2 chopped jalapenos
- roux: 2 tbsp cornstarch mixed with 1/4 cup cold water
Equipment Needed
- Dutch oven or heavy cast iron pot with lid
- Large skillet (for browning meat in batches)
- Sharp knife for chopping vegetables
Historical Context
Sauce piquant is a classic Cajun dish that showcases the resourcefulness of early Louisiana settlers who made use of wild game. The spicy, tomato-based sauce was a way to transform tough wild meats like turtle, rabbit, or alligator into tender, flavorful meals.
