3 lbs turtle meat, cut into 1-inch cubes
1 cup oil
1 cup diced onions
1 cup diced celery
6 cloves chopped garlic
One 8 ounce can tomato sauce
2 quarts water
1/4 cup beef extract
4 bay leaves
2 lemons, halved
1 ts thyme
Garnish: sliced lemon, chopped egg, sherry
Saute meat in oil until brown. Set aside.
Brown flour, and add onion,
celery and garlic. Cook 10 minutes
Add remaining ingredients and turtle
meat. Simmer about 2 hours until meat is very tender.
Garnish with sliced
lemon, chopped egg and sherry before serving.
Yields: 1 gallon
Recipe courtesy of River Roads Recipes 11 cookbook.
Chef: Mrs. Iveson B.
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