Rick's smothered turtle, cajun style

Yield: 4 Servings

Measure Ingredient
2 pounds Turtle steaks
1 \N Salt
1 \N Ground black pepper
2 larges Sweet onions
1 large Sweet pepper
4 mediums Tomatoes
3 \N Bay leaves
1 \N Clove garlic, crushed
1 cup Mushrooms
2 \N Lemons

Trim turtle steaks into 1½-inch squares, season well with salt and pepper, squeeze lemons over meat and let stand awhile. Add plenty of chopped onion, sweet pepper, chopped, 4 tomatoes cut into eighths, 3 bay leaves, crushed garlic clove and mushrooms. Moisten well with stock made by boiling salted turtle trimmings and smother very slowly in a tightly covered skillet until turtle is tender. Serve with big mounds of rice. This will feed 4 farm boys.

Rick Lewis

Grand Old Palate Wayne County Republican Women's Club Goldsboro, North Carolina

MM Format by John Hartman Indianapolis, IN 12 August 1997

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