posted by Pat T 10-30-98 12:13 PM
Turtle Sauce Picante
1 medium turtle (snapper)
1 large bell pepper
2 large onions
1 clove garlic
1/2 c. chopped celery
1 small can tomato paste
1 can stewed tomatoes
salt to taste
1/2 tsp. cayenne pepper
2 stalks green onions
Note: Take turtle out of shell and skin legs. Leg meat, neck meat and inside belly meat are edible. (Serves 3). Season turtle meat with salt and pepper; set aside.
Saute onions in 3 tablespoons oil until brown. Add paste and
tomatoes; cook 1/2 hour to 45 minutes on medium heat. Add little water, as needed.
Add 2 cups water and remaining ingredients. Fry turtle until brown in small amount of oil. Put in sauce; drain grease and add water to get dripping and pour in sauce. Cook on medium heat for two hours or until tender. Add water occasionally. Note: Gravy needs to be rather thick. Serve over hot rice and pig out.