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Friday, June 30, 2006

Turtle Sauce Picquante | Slow-cooked Turtle Meat in a Spicy Tomato Based Roux


  • 4 lbs. turtle meat
  • 1/2 cup flour
  • 1/2 cup butter
  • 1 large onion, chopped fine
  • 1/4 cup bell pepper, chopped fine
  • 2 ribs celery, chopped fine
  • 1 large can of tomato juice
  • 1 can Rotel tomatoes
  • 2 cups water
  • Salt and pepper to taste
    Make roux with butter and flour until it is golden brown. Add onions, bell pepper and celery. Cook until tender. Add tomato juice, Rotel tomatoes, seasoning and water. Add turtle meat, then lower heat and let cook until meat is tender. This dish should be highly seasoned. Serve over rice.
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