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Sunday, October 13, 2013

Turtle Soup


  • 1/2 cup oil
  • 1/2 cup all-purpose flour
  • 1 large onion, chopped
  • 1 cup celery, chopped
    Turtle Soup
  • 1/2 cup bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 can tomato sauce
  • 1 can Rotel tomatoes
  • 4 bay leaves
  • 1 tsp. allspice
  • 1 quart water
  • 2 lbs. turtle meat
  • Salt and pepper to taste
    Make a golden brown roux with oil and flour. Add meat, onions, celery, bell pepper and garlic. Cook for approximately 15 minutes then add Rotel tomatoes, tomato sauce, allspice, water, bay leaves, salt and pepper. Cook until meat is tender.

    Just before serving add green onions and parsley. Serve over cooked long grain rice.
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