01-27-2005, 05:59 PM
TURTLE PIQUANT
5-6 lb. turtle meat
1/2 c. flour
3 med. onions, chopped
2 stalks celery, chopped
2 med. bell pepper, chopped
4 tbsp. Kitchen bouquet
1 c. green onions, chopped
4 c. tomatoes, stewed, crushed or whole
1 lg. can mushrooms, optional
1/2 c. cooking oil
Seasoning, creole or cajun
4 cloves garlic
Cut turtle in small pieces and season. Brown in cooking oil.
(Most meat especially turtle give up a lot of water. Cook until
all water is gone and turtle is brown.) Set meat aside. To oil
and drippings add flour and make roux. (Not too dark.) To roux
add onions both yellow and green, celery, bell pepper and garlic.
Cook until wilted. Add turtle, mushrooms, Kitchen Bouquet, tomatoes
and bring to low boil. Then simmer for 2-2 1/2 hours (or until
turtle is tender). Stir occasionally to prevent sticking. You
may use turkey, deer or baking hen. Serve over cook rice. Yield:
Serves 8-10.
[signature]
5-6 lb. turtle meat
1/2 c. flour
3 med. onions, chopped
2 stalks celery, chopped
2 med. bell pepper, chopped
4 tbsp. Kitchen bouquet
1 c. green onions, chopped
4 c. tomatoes, stewed, crushed or whole
1 lg. can mushrooms, optional
1/2 c. cooking oil
Seasoning, creole or cajun
4 cloves garlic
Cut turtle in small pieces and season. Brown in cooking oil.
(Most meat especially turtle give up a lot of water. Cook until
all water is gone and turtle is brown.) Set meat aside. To oil
and drippings add flour and make roux. (Not too dark.) To roux
add onions both yellow and green, celery, bell pepper and garlic.
Cook until wilted. Add turtle, mushrooms, Kitchen Bouquet, tomatoes
and bring to low boil. Then simmer for 2-2 1/2 hours (or until
turtle is tender). Stir occasionally to prevent sticking. You
may use turkey, deer or baking hen. Serve over cook rice. Yield:
Serves 8-10.
[signature]