Turtle sauce piquante

1 servings

Ingredients

Quantity Ingredient
5 pounds Turtle meat, cut 2\" cubes
3 pints Water, cold
32 ounces Tomatoes, whole, can
1 teaspoon Garlic, finely chopped
6 ounces Tomato sauce
½ cup Celery, finely chopped
12 ounces Mushrooms + liquid
½ cup Shallots, finely chopped
4 eaches Onions, white, finely chop
⅓ cup Bell pepper, finely chopped
¼ cup Parsley, finely chopped
3 eaches Lemon peel, small slivers
1 x Cayenne pepper/generous
1 x Salt & pepper to taste

Directions

Fry meat in minimum oil til tender to fork. Usually 20 - 35 minutes.

Remove. Make a roux of 6 Tbsp oil to equal amount flour. When deep (not dark) brown, add onion. Cook until transparent but don't burn.

Add 3 pints cold water and bring to a boil. Add tomatoes, tomato sauce, celery, bell pepper, shallots, garlic, mushrooms. Let boil about 15 or 16 minutes. Add fried turtle meat, parsley, lemon peel and salt & pepper to taste. Let simmer over low fire for at least one hour. Serve over hot rice. Also for: Any tough meat, such as large alligator, raccoon. Recipe date: 12/12/87

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