Turtle Sauce Piquant

Course : Cajun
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1 teaspoon salt to taste
3 tablespoons Worcestershire sauce
1 medium one lemon -- juice of
1 teaspoon dried mint
1 can ro-tel - or seasoned tomatoes -- mashed
4 cups Chablis wine
8 cups tomato sauce
5 tablespoons Louisiana hot sauce or 2 tbsp cayenne pepper
1 cup olive oil - to brown turtle
6 pounds turtle meat
6 cups water
2 tablespoons garlic - chopped
2 cups parsley - chopped
1/2 cup celery - chopped
1 cup bell pepper - chopped
6 cups onion - chopped
2 cups bacon drippings - for roux
4 cups flour - for roux

Preparation / Directions:

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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