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Ingredients Jump to Instructions ↓

  1. 4 cups 250g / 8.8oz Flour - for roux

  2. 2 cups 474ml Bacon drippings - for roux

  3. 6 cups 375g / 13oz Onion - chopped

  4. 1 cup 146g / 5.1oz Bell pepper - chopped

  5. 1/2 cup 55g / 1.9oz Celery - chopped

  6. 2 cups 292g / 10oz Parsley - chopped

  7. 2 tablespoons 30ml Garlic - chopped

  8. 6 cups 1422ml Water

  9. 6 lbs 2724g / 96oz Turtle meat

  10. 1 cup 237ml Olive oil - to brown turtle

  11. 5 tablespoons 75ml Louisiana hot sauce or 2 tbsp cayenne pepper

  12. 8 cups 1896ml Tomato sauce

  13. 4 cups 948ml Chablis wine

  14. 1 Ro-tel - or seasoned tomatoes - mashed

  15. 1 teaspoon 5ml Dried mint One lemon - juice of

  16. 3 tablespoons 45ml Worcestershire sauce Salt to taste

Instructions Jump to Ingredients ↑

  1. 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"

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