Skip to main content

Turtle Sauce Piquante

  • 10-12

  • 15 Minutes

  • 3.5 Hours

Our phone lines are currently down. Please be patient as we work quickly to get them restored. We can also be reached via email at [email protected] or send us a text at 318-788-2685. We apologize for any inconvenience!


  • 1 Cup(s) all purpose flour
  • 32 Ounce(s) beef broth
  • 5 Pound(s) Boneless Turtle Meat (or Alligator Meat)
  • 1⁄4 Cup(s) flat leaf parsley chopped
  • 1/2 cup chopped white onion
  • 1/2 cup chopped green bell pepper
  • 1 Bunch(es) green onions chopped (separate white from green)
  • 2 T minced garlic
  • 1 Tablespoon(s) Louisiana Crawfish Creole Seasoning
  • 1 Cup(s) red wine
  • 10 Ounce(s) rotel (diced tomato with green chilies)
  • 3 Tablespoon(s) sugar
  • 15 Ounce(s) tomato sauce
  • 16 Ounce(s) water


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