Rick's smothered turtle, cajun style
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Turtle steaks |
| 1 | Salt | |
| 1 | Ground black pepper | |
| 2 | larges | Sweet onions |
| 1 | large | Sweet pepper |
| 4 | mediums | Tomatoes |
| 3 | Bay leaves | |
| 1 | Clove garlic, crushed | |
| 1 | cup | Mushrooms |
| 2 | Lemons | |
Directions
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