| 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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