Turtle Sauce Piquante 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 Steps 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
Posted on: Sat, 23 Aug 2014 05:56:17 +0000
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