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

More Recipes from the Best of the Best from the Deep South Cookbook Cookbook:
Smothered Doves and Mushrooms
Smothered Quail
Grilled Duck Breasts
Mississippi Delta Duck
Turtle Sauce Piquant
Alligator Creole
Ro-Tel Roast
Venison Pepper Steak
Chunky Venison Chili with Dumplings