Ingredients

The following ingredients have 5 Servings
  • 1/2 cup butter
  • A heaping 1/2 cup all-purpose flour
  • 2 cups chopped onion
  • 1 cup chopped green pepper
  • 1 cup chopped celery
  • 5 garlic cloves
  • One 6-ounce can of tomato paste
  • 1 tablespoon Cajun seasoning, (or more to taste)
  • 3 to 4 pounds turtle, (alligator or frog meat, diced small)
  • 1 cup white wine
  • One 28-ounce can tomato puree or crushed tomatoes
  • 4 bay leaves
  • Salt, (black pepper and hot sauce to taste)
  • Chopped green onions or parsley for garnish

Instruction

  • In a large, heavy pot like a Dutch oven, heat the butter over medium-high heat for a minute or two. Stir in the flour, then turn the heat down to medium. Cook this roux, stirring often, until it turns the color of peanut butter, about 10 to 15 minutes.
  • While the roux is cooking, Heat 6 cups of water in another pot to the boiling point. Hold it at a simmer for now.
  • When the roux is ready, add the onions, celery and green pepper and stir to combine. Turn the heat to medium-high and cook this, stirring often, until everything is soft, about 6 to 8 minutes. Sprinkle some salt over everything while you do this. Add the garlic, Cajun seasoning and tomato paste and stir to combine. Cook this, stirring occasionally, for 3 to 4 minutes.
  • Mix in the turtle meat, then add the cup of white wine, the can of crushed tomatoes and the hot water, stirring as you add. Add the bay leaves and bring this to a gentle simmer. Add salt to taste. Let this simmer very gently until the meat is tender, at least 2 hours, maybe three.
  • When the sauce piquante is ready, add any more salt, black pepper, hot sauce and/or Cajun seasoning you want, then serve it with white rice and lots of green onions or parsley. Make sure you have hot sauce at the table; I use Tabasco, but use whatever variety you prefer.