World Turtle Day May 23

I'm sure the turtles appreciate it.

Turtle Sauce Piquante

Ingredients
Turtle Meat: 2 lbs soft shell turtle, cleaned and cut into 2-inch pieces
Seasoning: 2 tsp garlic powder and 2-3 tbsp Cajun/Creole seasoning (to taste)
Frying Oil: 3–4 tbsp vegetable or canola oil
Sauce Base: 1 medium yellow onion (diced), 1 bell pepper (diced), 2 stalks celery (diced), and 3 cloves garlic (minced)
Liquids: 2 tbsp all-purpose flour, 1 can (15 oz) crushed tomatoes, 1 cup of beef or chicken broth, and 1/2 cup dry red wine (or 1 tbsp vinegar)
Garnish: 1/4 cup fresh chopped parsley and green onions

Instructions
Season & Sear: Toss the cleaned, bone-in or boneless turtle pieces with your Cajun seasoning and garlic powder. Heat the oil in a large, heavy-bottomed cast-iron skillet or Dutch oven over medium-high heat. Sear the turtle meat until it is nicely browned on all sides, then remove the meat and set aside.
Build the Roux: Lower the heat to medium. Add the flour to the remaining oil and stir continuously for about 2–3 minutes until it turns a light, golden brown.
Sauté the Vegetables: Add the onions, bell pepper, and celery to the roux. Cook for 5–7 minutes until the vegetables are soft and translucent. Add the minced garlic and cook for 1 more minute.
Simmer: Stir in the crushed tomatoes, broth, and red wine. Return the seared turtle meat to the pot. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for about 2 to 3 hours, or until the meat is fork-tender.
Serve: Once tender, season to taste with extra salt and pepper if needed. Garnish with fresh parsley and green onions. Serve hot over a bed of white rice or with warm biscuits.

It is a shame that turtle can never be the wordle word.