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Turtle Sauce Piquant

Cuisine: Cajun
Type: Game
Courses: Sauces

Recipe Ingredients

4 cups 250g / 8.8ozFlour - for roux
2 cups 474mlBacon drippings - for roux
6 cups 375g / 13ozOnion - chopped
1 cup 146g / 5.1ozBell pepper - chopped
1/2 cup 55g / 1.9ozCelery - chopped
2 cups 292g / 10ozParsley - chopped
2 tablespoons 30mlGarlic - chopped
6 cups 1422mlWater
6 lbs 2724g / 96ozTurtle meat
1 cup 237mlOlive oil - to brown turtle
5 tablespoons 75mlLouisiana hot sauce or 2 tbsp cayenne pepper
8 cups 1896mlTomato sauce
4 cups 948mlChablis wine
1   Ro-tel - or seasoned tomatoes - mashed
1 teaspoon 5mlDried mint
  One lemon - juice of
3 tablespoons 45mlWorcestershire 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

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