Turtle Sauce Piquant

Serves: 50
Total Calories: 114


20 pounds turtle meat
5 pounds onions, finely chopped
2 bunches shallots, finely chopped
4 bell peppers, finely chopped
1/3 bunch celery, finely chopped
1 bunch garlic, finely chopped
1 small bunch parsley, finely chopped
2 (8-ounce) cans mushrooms, drained
4 (10 3/4-ounce) cans cream of mushroom soup
6 serving spoons flour
1 pint cooking oil
2 (10-ounce) cans Ro-Tel tomatoes and peppeers
1 Salt and pepper to taste
1/2 small bottle Lea & Perrins Worcestershire sauce
3 tablespoons French mustard


Brown turtle meat; add onions, shallots, peppers, celery, garlic, parsley, mushrooms, and mushroom soup. Cook until onions and seasonings cook to juice. Brown flour and cooking oil until dark brown, then add with tomatoes and let simmer. Let cook 4–5 hours. Add salt and pepper to taste. Add Lea & Perrins and mustard about 20 minutes before serving. Serve with rice.

Nutritional Facts:

Serves: 50
Total Calories: 114
Calories from Fat: 92

This Turtle Sauce Piquant recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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