Turtle Sauce Piquant

Recipe Ingredients

4 cups	250g / 8.8oz	Flour - for roux
2 cups	474ml	Bacon drippings - for roux
6 cups	375g / 13oz	Onion - chopped
1 cup	146g / 5.1oz	Bell pepper - chopped
1/2 cup	55g / 1.9oz	Celery - chopped
2 cups	292g / 10oz	Parsley - chopped
2 tablespoons	30ml	Garlic - chopped
6 cups	1422ml	Water
6 lbs	2724g / 96oz	Turtle meat
1 cup	237ml	Olive oil - to brown turtle
5 tablespoons	75ml	Louisiana hot sauce or 2 tbsp cayenne pepper
8 cups	1896ml	Tomato sauce
4 cups	948ml	Chablis wine
1		Ro-tel - or seasoned tomatoes - mashed
1 teaspoon	5ml	Dried mint
		One lemon - juice of
3 tablespoons	45ml	Worcestershire sauce
		Salt to taste

Recipe Instructions

Make a roux. Add onions and pepper and cook until tender. Add celery and parsley. Cook and stir. Add garlic. Add cold water to roux and stir.

While this is being done, brown off turtle meat in olive oil. Put turtle meat in a pot large enough to hold all the ingredients. Add the roux and the rest of the ingredients, mixing well. Cover and bring to a boil.

Lower heat and let simmer for 6 hours. More water may be needed. Also adjust salt and cayenne to your taste. Serve over spaghetti or rice.

Serves about 20 people.

From Justin Wilson's "Outdoor Cooking with Inside Help"

Source:
Sheila Lukins, Parade magazine, 5/22/94

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.