Yield: 4 Servings
Measure | Ingredient |
---|---|
2 pounds | Turtle meat |
1 large | Onion; chopped |
1 large | Bell pepper; chopped |
3 \N | Ribs celery; chopped |
½ cup | Green onion tops; chopped |
2 \N | Cloves garlic; minced |
3 tablespoons | Oil |
1 can | Rotel tomatoes |
2 cans | (large) tomato sauce |
1½ \N | Tomato sauce cans water |
2 tablespoons | Lemon juice |
\N \N | Salt & pepper to taste |
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, .