Turtle Sauce Piquant and White Rice
Chef Wiley Wilkinson Lewis of Delacroix Restaurant | New Orleans, LA
Yield: 4 servings
Adapted by StarChefs | October 2026 | Photo: Will Blunt
INGREDIENTS
Turtle Sauce Piquant:
1 pound turtle meat, cleaned and cut into large chunks
1 tablespoon Creole spice
1 tablespoon kosher salt
Neutral oil
1 quart smoked chicken stock
½ cup canola oil
1 cup all-purpose flour
1 yellow onion, diced
2 stalks celery, diced
1 green bell pepper, diced
1 jalapeño, diced
1 tablespoon minced garlic
2 ounces tomato paste
14 ounces tomato purée
1 lemon, halved
3 bay leaves
¼ cup Worcestershire sauce
2 tablespoons hot sauce
1 tablespoon pickled jalapeños with liquid
2 tablespoons sliced scallions
1 tablespoon picked parsley
Fried Catfish:
Four 8-pounce catfish fillets
1 packet Louisiana Fish Fry seasoned seafood breading mix
Neutral oil
To Assemble and Serve:
Cooked white rice
METHOD
For the Turtle Sauce Piquant:
On a clean work surface, season turtle meat with Creole spice and salt. In a large heavy-bottomed pot over medium-high flame, heat neutral oil. Add turtle meat and brown on all sides. Remove with a slotted spoon and set aside. Deglaze pot with stock, scraping up any fond. Set aside. In a separate pot over medium heat, combine canola oil and flour. Cook until roux reaches a dark brown color, stirring constantly. Add onions and cook 5 minutes. Add celery, bell pepper, jalapeño, and garlic. Cook additional 5 minutes. Add tomato paste, tomato purée, and halved lemon, squeezing juice in and dropping in spent lemon shell. Add reserved chicken stock, browned turtle meat, bay leaves, Worcestershire, hot sauce, and pickled jalapeños. Reduce heat and cook 2 hours, skimming any impurities that rise to the surface.. Remove from heat and stir in scallions and parsley.
For the Fried Catfish:
In a large pot over medium-high flame, heat oil to 350°F. Dredge fish in Louisiana Fish Fry seasoning. Add to hot oil and fry 4 minutes, or until golden brown and crispy. Transfer to a paper towel-lined sheet tray and let drain.
To Assemble and Serve:
Place white rice on a serving plate. Spoon Turtle Sauce Piquant over top. Top with Fried Catfish.
