Smothered Nutria Cajun Style Recipes

SMOTHERED NUTRIA CAJUN STYLE

Steps:

• Heat oil in stockpot until very hot.
• Sprinkle seasoning on meat; stir well.
• Add meat to pot, brown on all sides until golden.
• Cook and stir 10 minutes.
• Add onion, bell pepper and flour, cook and stir 10 minutes.
• Add salt and chicken stock to pot cook and stir occasionally, scraping the bottom of pot to remove all the goodness.
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TASSO CAJUN STYLE

Steps:

• Trim the pork of all excess fat and cut it into strips about 1 inch thick and at least 4 inches long.
• Mix together the seasonings and place in a shallow pan. Roll each strip of pork in the seasoning mixture and place on a tray.
• Cover with plastic wrap and refrigerate overnight (preferable a couple of days).
• Prepare a smoker. Place the pork strips on the grill or rod (whichever your smoker uses) and smoke until done, 5 to 7 hours. Don't let the smoker get too hot.
• Remove the meat and let it cool completely, then wrap well in plastic and foil.
• The tasso will keep well in the refrigerator for up to 10 days, and it also freezes very well.

SMOKED NUTRIA AND ANDOUILLE SAUSAGE GUMBO

Steps:

• In a large stock pot, heat oil over medium high heat.
• Once oil is hot, add flour.
• Using a wire whisk, stir until roux is golden brown, taking care not to scorch (Should black specks appear, discard and begin again).
• Add onions, celery, bell pepper, and garlic.
• Sauté approximately three to five minutes or until vegetables are wilted.
• Add smoked nutria and andouille sausage.
• Sauté in roux approximately fifteen minutes.
• Add chicken stock, one ladle at a time, stirring constantly until all is incorporated.
• Bring to a rolling boil, reduce to simmer.
• Cook until smoked nutria is tender, adding additional stock to retain volume of liquid.
• Once tender, approximately one hour, add green onions and parsley.
• Season to taste using salt and pepper.
• Cook additional five minutes and serve over cooked rice.

SMOTHERED TURTLE, CAJUN STYLE

Steps:

• Trim turtle steaks into 1 1/2-inch squares, season well with salt and pepper, squeeze lemons over meat and let stand awhile.
• Add plenty of chopped onion, sweet pepper, chopped, 4 tomatoes cut into eighths, 3 bay leaves, crushed garlic clove and mushrooms.
• Moisten well with stock made by boiling salted turtle trimmings and smother very slowly in a tightly covered skillet until turtle is tender.
• Serve with big mounds of rice.