Smothered Turtle Cajun Style Recipes

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.

Steps:

• Mix first seven ingredients in a large bowl or resealable storage bag. Add shrimp and toss with marinade. Cover and refridgerate for several hours or overnight.
• Grill Method: Preheat grill to 450 degrees. Place shrimp on scewers or place in grill basket. Turn while cooking. Cook until no longer transparent.
• Oven Method: Preheat oven to 450 degrees. Place shrimp in 9x13 pan with a little of the marinade. Cook 7-10 minutes, turning once.

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.

Steps:

• Fry the bacon in a large frying pan until crisp. Let cool, then crumble the bacon, then mix all the ingredients together well except for the beans, then add beans and mix gently, so as not to mash up the beans. Precooked, crumbled bacon bits can be substituted for the freshly cooked bacon.
• An alternative to bacon is to use smoked ham. Slice ham into 1/8 inch cubes and place in a mixing bowl. Sprinkle the ham with a mixture of one-quarter cup brown sugar and one-quarter cup white sugar, mix until the ham is well coated, then brown ham in a frying pan until the sugars caramelize and begin to turn brown/black. Then mix all ingredients except the beans together, then add beans and mix gently, so as to not mash up the beans.
• Pour bean mixture into a 10 x 10 inch baking dish, cover with tin foil and bake at 300 degrees for 30 minutes or longer, until bubbling well around the edges of the baking dish, then remove tin foil, and broil at 400 degrees 5 to 10 minutes, until top browns/blackens slightly. This browning/blackening adds a very good caramelized flavor to the dish, and does not taste burned at all.
• This makes a mild to medium spicy recipe, to make a very mild recipe, use only 1/4 teaspoon each of the three peppers.

Steps:

• Place meat in a big bowl and create a well in the center of the meat.
• Fill the well with the bread crumbs and dampen them with the milk.
• Pour the egg over the bread crumbs and then add the next 8 ingredients.
• Mix together and form into 4 large oval patties, 3/4 -inch thick.
• Preheat a large nonstick skillet over medium-high heat with the vegetable oil.
• Fry the meatloaf patties for 7 minutes on each side.
• Remove the patties to a platter; tent patties with foil and return pan to heat.
• Decrease heat to medium; add in butter, onions, and red pepper flakes.
• Cook for 2 minutes and then sprinkle onions with flour; cook the flour for 1 minute, then whisk in the chicken stock and heavy cream.
• Bring the gravy to a bubble (if gravy is too thick, thin with additional stock).
• Taste and season with salt and pepper; stir in parsley and remove gravy from heat.
• Slice the meatloaf patties and smother with gravy.

Steps:

• In a large bowl, mix seasonings. Add shrimp; toss. Let stand 15 minutes.
• In a large skillet, over high heat, melt half the butter. Add the shrimp mixture, Worcestershire sauce, pepper sauce, and garlic; saute 2 minutes. Add the remaining butter, the chicken broth and wine; cook 2 minutes, stirring occasionally, until shrimp are just cooked.
• With a slotted spoon, remove shrimp to a deep platter. To seasoned butter mixture in skillet, add scallions; over high heat, boil, stirring, 2 to 3 minutes or until liquid is reduced and slightly thickened. Pour over shrimp. Serve with sliced French bread to dip into sauce.

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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