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