Advertisement
6
servingsEasy
By Leah Chase
Published 2023
This dish so often prepared in every Creole home is an excellent one. Back in the old days, Easter dinner was never complete without cowan.
Turtles were carefully chosen. Females were preferred and were always prodded around the rear legs for eggs. These were cooked right along with the turtle in the spicy gravy.
These turtles are seasonal and are hunted in the spring. I think the art of hunting and catching these turtles is a lost one. As I remember, my Uncle