Turtle courtbouillon

4 Servings

Ingredients

Quantity Ingredient
2 pounds Turtle meat
1 large Onion; chopped
1 large Bell pepper; chopped
3 Ribs celery; chopped
½ cup Green onion tops; chopped
2 Cloves garlic; minced
3 tablespoons Oil
1 can Rotel tomatoes
2 cans (large) tomato sauce
1½ Tomato sauce cans water
2 tablespoons Lemon juice
Salt & pepper to taste

Directions

Saut‚ onion, garlic, bell pepper, celery and onion tops in oil. Add Rotel tomatoes, tomato sauce, lemon juice, and water. Simmer 30 minutes. Add seasoned turtle meat and simmer 1 hour. Serve over hot rice. Serves 4.

Note: This courtbouillon can be varied by substituting frog legs, gar fish, alligator tail or catfish instead of turtle.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

Related recipes