Smothered Turtle Cajun Style Recipes

SMOTHERED TURTLE, CAJUN STYLE

Smothered Turtle, Cajun Style image

Make and share this Smothered Turtle, Cajun Style recipe from Food.com.

Provided by Iowahorse

Categories Wild Game

Time 1h20m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs turtle meat
1 salt
1 ground black pepper
2 large sweet onions
1 large sweet pepper
4 medium tomatoes
3 bay leaves
1 clove garlic, crushed
1 cup mushroom (Your Choice)
2 lemons

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.

Nutrition Facts : Calories 376.3, Fat 2.4, SaturatedFat 0.6, Cholesterol 151.3, Sodium 221.6, Carbohydrate 28.7, Fiber 8.1, Sugar 11.3, Protein 64.5

SMOTHERED NUTRIA CAJUN STYLE

Smothered Nutria Cajun Style image

The nutria (also called ragondin) is a fur bearing herbivore native to South America that was first introduced into the wilds of Louisiana in the late 1930s, when animals were intentionally and/or accidentally released from fur farms. Nutria meat is a very lean red meat quite similar to rabbit meat and tastes like dark turkey meat. If you do not hunt, frozen nutria meat is available year round, and can be shipped nationwide. Serve over hot cooked rice, pasta or cream potatoes. From nutria.com.

Provided by Molly53

Categories Wild Game

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
3 lbs nutria, cut in serving pieces
2 tablespoons cajun seasoning, plus
2 teaspoons cajun seasoning
2 cups onions, peeled and minced
1 cup green bell pepper, seeded and minced
1 tablespoon flour
1 teaspoon salt (optional)
3 3/4 cups chicken stock or 3 3/4 cups broth

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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Trim turtle steaks into 1 1/2-inch squares, season well with salt and pepper, squeeze lemons over meat and let stand awhile.
Add in plenty of minced onion, sweet pepper, minced, 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 till turtle is tender.

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In a large, heavy pot like a Dutch oven, heat the butter over medium-high heat for a minute or two. Stir in the flour, then turn the heat down to medium. Cook this roux, stirring often, until it turns the color of peanut butter, about 10 to 15 minutes.
While the roux is cooking, Heat 6 cups of water in another pot to the boiling point. Hold it at a simmer for now.
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