Turtle or Alligator Sauce Piquant

Step 1

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.