1Setup & Prepare
About This Recipe
Turtle braised in spicy Cajun tomato sauce with peppers and onions—bold, rustic Louisiana comfort food.
Cultural Context
(135 words) Sauce piquant is Cajun Louisiana's answer to "what do we do with tough game meat?" The answer: smother it in spicy, tomato-based sauce and braise until tender. This rustic dish features aggressive seasoning—cayenne, black pepper, hot sauce—balanced by sweet tomatoes and acidic vinegar. Traditionally made with alligator, wild duck, or turtle, sauce piquant transforms challenging proteins into comfort food. The name means "spicy sauce," and it delivers on that promise. This is working-class Cajun food, the kind served at backyard gatherings and fish fries. It's robust, unapologetic, and deeply flavorful. Sauce piquant represents Cajun cooking's ability to make anything delicious through bold seasoning and patient cooking. Serve over rice with cold beer and prepare for heat.
2Ingredients
Shopping List
3Cooking Instructions
- Heat vegetable oil in large Dutch oven over medium-high heat. Season turtle pieces with salt and pepper. Working in batches, brown turtle on all sides, about 8 minutes per batch. Remove and set aside.
- In same pot, add onion, bell peppers, and celery. Cook until softened and beginning to brown, about 8 minutes, scraping up browned bits from bottom.
- Add garlic and cook for 1 minute until fragrant.
- Add crushed tomatoes, tomato paste, stock, vinegar, Worcestershire sauce, hot sauce, Cajun seasoning, cayenne, paprika, bay leaves, thyme, and black pepper. Stir well to combine.
- Return browned turtle to pot, ensuring pieces are submerged in sauce. Bring to boil, then reduce to low simmer.
- Cover and simmer gently for 2-2½ hours, stirring every 30 minutes, until turtle is very tender and sauce has thickened. Add more stock if sauce reduces too much.
- Remove bay leaves. Taste and adjust seasoning with salt, pepper, cayenne, or hot sauce. Sauce piquant should be noticeably spicy.
- Stir in sliced scallions and fresh parsley.
- Serve hot over white rice, ensuring each serving gets plenty of sauce. Accompany with cold beer and cornbread.
4Chef's Notes & Pairings
Chef's Notes
- Browning the turtle creates fond (browned bits) that adds depth to the sauce.
- Don't reduce the cayenne too much—sauce piquant should have noticeable heat.
- The long simmering tenderizes turtle and allows flavors to meld completely.
- Adjust heat level by varying cayenne and hot sauce quantities.
- For authentic presentation, serve family-style in large bowl with rice on the side.
Wine Pairing
Ice-Cold Beer or Zinfandel – Louisiana lagers are traditional, but bold Zinfandel can handle the heat and spice.
Nutrition Facts
(per serving) Calories: 425 | Protein: 42g | Fat: 18g | Carbohydrates: 24g | Sodium: 1180mg
