Smothered Nutria Cajun Style Recipes

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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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:

• Preheat oven to 350°F
• Combine 1 Tbs. oil and garlic in small bowl. Brush garlic-oil mixture over butternut squash pieces, and place on baking sheet. Sprinkle each squash piece with 1/2 teaspoons Cajun seasoning, and season with salt and pepper, if desired.
• Bake 45 minutes to 1 hour, or until squash pieces are tender enough to easily pierce with fork.
• Meanwhile, heat remaining 1/4 cup oil in large skillet over medium heat. Add onions, bell peppers, and celery, and cook 20 to 25 minutes, or until vegetables are soft and beginning to brown, stirring occasionally.
• Stir flour into onion mixture, and cook 1 minute, or until flour begins to brown, stirring constantly. Stir in vinegar, remaining 2 Tbs. Cajun seasoning, and 6 cups water. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes, or until sauce has thickened, stirring occasionally. You can leave as is or puree to make a smooth gravy.
• To serve:.
• Place 2 squash pieces on plate. Smother with 1 cup onion mixture.

Steps:

• Preheat oven to 350 degrees F.
• Combine 1 Tbsp oil and garlic in small bowl. Brush garlic-oil mixture over butternut squash pieces, and place on baking sheet.
• Sprinkle each squash piece with 1/2 tsp Cajun seasoning, and season with salt and pepper, if desired.
• Bake 45 minutes to 1 hour, or until squash pieces are tender enough to easily pierce with fork.
• Meanwhile, heat remaining 1/4 cup oil in large skillet over medium heat. Add onions, bell peppers, and celery, and cook 20 to 25 minutes, or until vegetables are soft and beginning to brown, stirring occasionally.
• Stir flour into onion mixture, and cook 1 minute, or until flour begins to brown, stirring constantly. Stir in vinegar, remaining 2 Tbsp Cajun seasoning, and 6 cups water. Season with salt and pepper, if desired.
• Reduce heat to medium-low, and simmer 20 minutes, or until sauce has thickened, stirring occasionally.
• When ready to serve, place 2 squash pieces on plate. "Smother" with 1 cup onion mixture.

Steps:

• Put bacon into saucepan, set over medium heat and fry until crisp.
• Remove the bacon with a slotted spoon to a paper towel-lined plate.
• Crumble bacon; set aside.
• Add onion, bell pepper, celery and garlic to pan.
• Saute‚ 3 minutes.
• Cover pan; cook 5 minutes.
• Add corn, tomatoes, paprika, basil, thyme, cayenne, salt and pepper.
• Cook over medium heat, stirring often, for 5 minutes or until corn is heated through and flavors have blended.
• Add bacon and lime juice.
• Stir 1 minute; serve.