😎 Who wants the recipe? Ask and you shall receive! In Louisiana, “cooter” is the local name for turtle, including snapping turtle meat, which is what you’re seeing here. For generations, cooter has had a place in Cajun and Creole kitchens. In New Orleans it shows up as classic turtle soup, a rich roux and tomato base with the holy trinity, herbs, and a splash of sherry at the table. Across Acadiana you’ll find it in sauce piquante, slow simmered with peppers, onions, garlic, and spice. Families