Have now had this cajun delicacy twice, once with bones and once without. Preferred without. Anyone ever had it or made it? That sauce would go very well on any protein. Oh, and according to my host, it must be served on spaghetti and with white beans on the side.

Never had it or made it but looked it up. I have had snapping turtle meat and softshell turtle meat. I'd go with the softshell

I think the meat was purchased, not caught by our "chef". Who knows what species it really was. I hear they make boots out of snapping turtle now. The sauce was the star of the dish.

I've only ever had sauce piquante made with venison, but agree the dish is very tasty. It's like a Cajun style creole sauce so can see how it would be good with turtle or other seafood. The spaghetti and white beans thing is news to me though, have had with rice typically.

I know that when I lived in Louisiana, it was pretty common to see white beans as a side with any fish main course. Not a native so not sure what the "rules" are.

Ive had it with chicken and it's a solid meal.