Name: Turtle Courtbouillon
Ingredients: 2 lb Turtle meat; 1 lg Onion; chopped; 1 lg Bell pepper; chopped; 3 Ribs celery; chopped; 1/2 c Green onion tops; chopped; 2 Cloves garlic; minced; 3 tb Oil; 1 cn Rotel tomatoes; 2 cn (large) tomato sauce; 1 1/2 Tomato sauce cans water; 2 tb Lemon juice; Salt & pepper to taste

CATEGORY	CUISINE	TAG	YIELD
Meats		Soup	4	Servings

INGREDIENTS

2	lb	Turtle meat
1	lg	Onion; chopped
1	lg	Bell pepper; chopped
3		Ribs celery; chopped
1/2	c	Green onion tops; chopped
2		Cloves garlic; minced
3	tb	Oil
1	cn	Rotel tomatoes
2	cn	(large) tomato sauce
1 1/2		Tomato sauce cans water
2	tb	Lemon juice
		Salt & pepper to taste

INSTRUCTIONS

Saut. onion, garlic, bell pepper, celery and onion tops in oil. Add Rotel
tomatoes, tomato sauce, lemon juice, and water. Simmer 30 minutes. Add
seasoned turtle meat and simmer 1 hour. Serve over hot rice. Serves 4.
Note: This courtbouillon can be varied by substituting frog legs, gar
fish, alligator tail or catfish instead of turtle.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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