
Serves
10-12 Persons
Ingredients
- 5 Pound(s) Boneless Turtle Meat
- 1 Bunch(es) green onions chopped
- 1 medium onion chopped
- 1 green bell pepper chopped
- 3 cloves of garlic chopped
- 1⁄4 Cup(s) flat leaf parsley chopped
- 1 Tablespoon(s) Louisiana Crawfish Creole Seasoning
- 32 Ounce(s) beef broth
- 15 Ounce(s) tomato sauce
- 10 Ounce(s) rotel (diced tomato with green chilies)
- 16 Ounce(s) water
- 1 Cup(s) red wine
- 1 Cup(s) all purpose flour
- vegetable oil
- cooked rice
- 3 Tablespoon(s) sugar
Directions
- Wash Boneless Turtle Meat and cut into bite size pieces
- Using a large cast iron dutch oven, cover the bottom with oil
- Add turtle and season the meat generously with LA Crawfish’s Creole Seasoning Show
- Brown turtle meat on medium/high Show
- Remove from pot and set aside
- Using the remaining oil add ½ cup more and 1 cup flour Show
- Cook on medium/low stirring constantly until dark chocolate brown in color Show
- Add vegetables and cook until soft on low heat Show
- Add beef broth, tomato sauce, rotel, water, sugar, and wine Show
- Season to taste with Louisiana Crawfish’s Creole Seasoning Show
- Add Turtle and bring to a boil stirring occasionally Show
- Reduce heat to simmer, cover, and cook 3 hours until meat is tender Show
- Serve over rice Show
Source: http://www.lacrawfish.com/showrecipe.aspx?recipe=turtle-sauce-piquante