Recipe Categories
Meat
Seafood 
Turtles

Cullen's Turtle Piquant

5 lb Turtle meat, cut 2" cubes
3 pt Water, cold
32 oz Tomatoes, whole, can
1 tsp Garlic, finely chopped
6 oz Tomato sauce
1/2 cup Celery, finely chopped
12 oz Mushrooms + liquid
1/2 cup Shallots, finely chopped
4 x Onions, white, finely chop
1/3 cup Bell pepper, finely chopped
1/4 cup Parsley, finely chopped
3 x Lemon peel, small slivers
    Cayenne pepper/generous
    Salt & pepper to taste

 Method :
Fry meat in minimum oil til tender to fork. Usually 20 35 minutes.
Remove. Make a roux of 6 Tbsp oil to equal amount flour. When deep (not dark) brown, add onion. Cook until transparent but don't burn. Add 3 pints cold water and bring to a boil. Add tomatoes, tomato sauce, celery, bell pepper, shallots, garlic, mushrooms. Let boil about 15 or 16 minutes. Add fried turtle meat, parsley, lemon peel and salt & pepper to taste. Let simmer over low fire for at least one hour. Serve over hot rice. Also for: Any tough meat, such as large alligator, raccoon.