2nd Day of Christmas: Smoked Turtle Sauce Piquant
On the second day of Christmas Camp Chef cooked for me a Smoked Turtle Sauce Piquant. This dish might not look like the striking pair of white doves we are all accustom to this time of year. But, the smoked turtle (yes, you heard that right) and chicken paired with rice makes this holiday novelty a conversation piece to say the least.
- 3 pounds of turtle meat or chicken thighs, diced into 1/2 inch pieces
- 4 Tablespoons peanut oil
- 1 medium onion, chopped
- 1 green pepper, chopped
- 3 stocks of celery, chopped
- 4 cloves of garlic, chopped
- 4 Tablespoons flour
- 2 cups chicken stock
- 56 ounces of diced fire roasted tomatoes
- 1 Tablespoon fresh thyme
- 1 Tablespoon fresh oregano
- 2 to 4 teaspoons cayenne, depending on heat preference
- Salt and pepper to taste
- Garnish with sliced green onions
- White rice, cooked for serving
Preheat pellet grill at low smoke or at 165 degrees F. on smoke setting 7 (if using wifi controller).
Smoke turtle or chicken for 1 and 1/2 hours.
Heat 12-inch Dutch oven with 2 Tablespoons of peanut oil on Sidekick or stove top to medium heat. Place smoked turtle or chicken in heated Dutch oven and brown.
Remove meat from Dutch oven and set aside, leaving oil in oven. Add onions, peppers and celery. Saute on medium heat until onions are translucent and vegetables are softened. Add garlic and saute until fragrant, about 30-45 seconds. Add flour and brown.
Once flour is browned, add chicken stock. Incorporate with flour and add tomatoes.
Add remaining ingredients and simmer for two hours, partially covered.
Salt and pepper to taste. Adjust heat with cayenne and serve over rice.