Recipes? Gonna be trotlining next weekend. Odds are we'll get a couple nice ones at least.
Here's mine. It's a big hit around where I live. Ingredients
5 pounds turtle meat
T Boys Seasoning or Slap Ya Mama
2 tbs Worcestershire sauce
Guidry’s Fresh Cuts (includes onions, bell peppers, parsley) OR
1 medium onion, chopped
1 bell pepper, chopped
1/2 cup green onion tops, chopped
1/2 cup parsley, chopped
3-5 cloves garlic, chopped
1 can (14 oz) diced stewed tomatoes
1 can (10 oz) Rotel diced tomatoes & green chilies
1 can (8 oz) tomato sauce
2 tbs roux (optional)
Add a small amount of grease or margarine to a heavy walled cast iron or aluminum pot. Heat the pot. When hot, add the turtle meat and brown over high heat until deep brown and until some of the browning sticks to the bottom of the pot. Stir constantly.
After the meat is browned, remove from the pot.
Add the onion, bell pepper, and garlic, and sauté until wilted in the brownings.
Add the meat back to the mixture.
Add the Worcestershire sauce, stewed tomatoes, Rotel, and tomato sauce. If needed, add water to cover the meat. Optional Roux:
"Sauce piquante" means to cook in a tomato base. I do not like a strong, distinctive "tomato saucy" taste, so I like to add a couple of tablespoons of roux to enrich the tomato base flavor.
To make your own roux, add 2 tbs flour and 2 tbs oil to a heavy pan. Place on medium heat, and stir constantly until a chocolate brown roux is obtained. This takes awhile. Its hard to make a small batch of roux, so I recommend you use store bought roux.
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 distinctive "tomato saucy" taste is cooked down to a smooth tomato base flavor, and the meat is tender.
Taste and add more cajun seasoning (or salt and pepper) to taste.
Add the garnish:
When almost done, add the chopped green onion tops and parsley.
Serve turtle meat and sauce piquante over cooked white rice.
This post was edited on 4/27 at 8:02 pm