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Turtle Sauce Piquant
3 chopped onions
1 large can stewed tomatoes
1 can Rotel (we use hot)
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
3/4 cup chopped celery
1 can sliced button mushrooms
2-3 tbs minced garlic
water (or whatever stock you have on hand - veal stock works great)
4 bay leaves
4 lemon slices
Wash and drain turtle meat well. Season well with cajun seasoning. Cover the bottom of a cast iron dutch oven with oil, heat to medium and brown turtle meat.
When turtle is completely browned and liquids have evaporated, remove meat from the pot and add onions. Cook onions until wilted. Add both cans of tomatoes and cook until liquid is evaporated. Add the meat back into the pot and add green onions, parsley, celery, mushrooms and garlic. Add enough water (or stock) to cover. Braise on med-low heat, covered, for 3 1/2 hours, stirring occasionally. When turtle meat is starting to fall off the bone, add bay leaves and lemon slices. Check your seasoning and add more if necessary. Cook for another half hour.
Remove bay leaves and lemon slices before serving over white rice. Be careful of small bones that may be present.
This is Kevin Boudreaux's recipe and it is wonderful!