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, .