Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
This is freshwater snapping turtle meat, not sea turtle meat. Sea turtles are protected and should not be confused with legal freshwater turtle products sold by specialty food suppliers.
This 1 lb pack of boneless Louisiana turtle meat is a good choice when you want a smaller portion for a single recipe, a trial batch, or a lighter pot of turtle soup without buying a larger pack. It has the firm texture, mild game flavor, and rich character that work well with dark roux, the Cajun holy trinity, garlic, seasoning, and slow cooking.
For larger batches, family gatherings, or traditional full-pot recipes, consider the larger 2 lb turtle meat pack when available.
| Product | Boneless snapping turtle meat |
| Pack Size | 1 lb pack |
| Origin | Louisiana, USA |
| Type | Freshwater snapping turtle meat |
| Preparation | Cleaned and boneless |
| Flavor | Rich, firm, mildly gamey, and layered |
| Best Uses | Smaller turtle soup batches, gumbo, stew, sauce piquante, and Cajun recipes |
| Storage | Keep frozen until ready to use |
A 1 lb pack works well when you are making a smaller pot of turtle soup, testing a family recipe, cooking for a smaller household, or adding turtle meat to gumbo or stew without needing a larger amount.
Turtle meat benefits from patient cooking. Brown it first when possible, then simmer slowly with roux, onion, celery, bell pepper, garlic, stock, and seasoning until tender.
For turtle soup, gumbo, or stew, low and slow is still the move. This smaller pack gives you enough turtle meat for a focused recipe while keeping prep simple.
A 1 lb pack works well for a smaller batch of turtle soup or for testing a recipe. For larger pots, gatherings, or more traditional batch cooking, a 2 lb pack may be a better fit.
Yes. This product is cleaned and boneless, making it easier to use in turtle soup, gumbo, stew, sauce piquante, and other Cajun recipes.
No. This is freshwater snapping turtle meat. It is not sea turtle meat.
Brown the turtle meat first when possible, then simmer slowly in soup, gumbo, stew, or sauce piquante until tender. Turtle meat has a firm texture, so slower cooking gives the best result.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.