Any sort of turtle will do here, but snapping turtle is traditional. If you are collecting your own turtles, make sure the species you take is legal -- a lot of species are protected, so follow your local laws. If you want to try to buy turtle, look in Asian markets; sometimes you can find them live or frozen. Good alternatives to turtle are alligator, frog's legs, squirrel, and, more distant in flavor but easier to obtain, chicken thighs.
3to 4 pounds turtle,alligator or frog meat, diced small
1cupwhite wine
One 28-ounce can tomato puree or crushed tomatoes
4bay leaves
Salt,black pepper and hot sauce to taste
Chopped green onions or parsley for garnish
Instructions
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.
When the roux is ready, add the onions, celery and green pepper and stir to combine. Turn the heat to medium-high and cook this, stirring often, until everything is soft, about 6 to 8 minutes. Sprinkle some salt over everything while you do this. Add the garlic, Cajun seasoning and tomato paste and stir to combine. Cook this, stirring occasionally, for 3 to 4 minutes.
Mix in the turtle meat, then add the cup of white wine, the can of crushed tomatoes and the hot water, stirring as you add. Add the bay leaves and bring this to a gentle simmer. Add salt to taste. Let this simmer very gently until the meat is tender, at least 2 hours, maybe three.
When the sauce piquante is ready, add any more salt, black pepper, hot sauce and/or Cajun seasoning you want, then serve it with white rice and lots of green onions or parsley. Make sure you have hot sauce at the table; I use Tabasco, but use whatever variety you prefer.
Notes
Serve this with white rice and lots of beer, and remember, like all stews, this one's better the day after you make it. It keeps in the fridge a week and can be frozen.