Turtle Sauce Piquante
Yields 10-12 people


  • 5 Pound(s) Boneless Turtle Meat
  • 1 Bunch(es) green onions chopped
  • 1 medium onion chopped
  • 1 green bell pepper chopped
  • 3 cloves of garlic chopped
  • 14 Cup(s) flat leaf parsley chopped
  • 1 Tablespoon(s) Louisiana Crawfish Creole Seasoning
  • 32 Ounce(s) beef broth
  • 15 Ounce(s) tomato sauce
  • 10 Ounce(s) rotel (diced tomato with green chilies)
  • 16 Ounce(s) water
  • 1 Cup(s) red wine
  • 1 Cup(s) all purpose flour
  • vegetable oil
  • cooked rice
  • 3 Tablespoon(s) sugar


  1. Wash Boneless Turtle Meat and cut into bite size pieces Show
  2. Using a large cast iron dutch oven, cover the bottom with oil Show
  3. Add turtle and season the meat generously with LA Crawfish’s Creole Seasoning Show
  4. Brown turtle meat on medium/high Show
  5. Remove from pot and set aside Show
  6. Using the remaining oil add ½ cup more and 1 cup flour Show
  7. Cook on medium/low stirring constantly until dark chocolate brown in color Show
  8. Add vegetables and cook until soft on low heat Show
  9. Add beef broth, tomato sauce, rotel, water, sugar, and wine Show
  10. Season to taste with Louisiana Crawfish’s Creole Seasoning Show
  11. Add Turtle and bring to a boil stirring occasionally Show
  12. Reduce heat to simmer, cover, and cook 3 hours until meat is tender Show
  13. Serve over rice Show

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