Turtle Sauce Piquante

Ingredients

• 1 Cup(s) all purpose flour
• 32 Ounce(s) beef broth
• 5 Pound(s) Boneless Turtle Meat (or Alligator Meat)
• 1⁄4 Cup(s) flat leaf parsley chopped
• 1 Bunch(es) green onions chopped
• 2 T minced garlic
• 1 Tablespoon(s) Louisiana Crawfish Creole Seasoning
• 1 Cup(s) red wine
• 10 Ounce(s) rotel (diced tomato with green chilies)
• 3 Tablespoon(s) sugar
• 15 Ounce(s) tomato sauce
• 16 Ounce(s) water
• 1 pound andouille sausage if desired

Method

1. Wash Boneless Turtle Meat and cut into bite size pieces
2. Using a large cast iron dutch oven, cover the bottom with oil
3. Add turtle and season the meat generously with LA Crawfish’s Creole Seasoning
4. Brown turtle meat on medium/high
5. Remove from pot and set aside
6. Using the remaining oil add ½ cup more and 1 cup flour
7. Cook on medium/low stirring constantly until dark chocolate brown in color
8. Add vegetables and cook until soft on low heat
9. Add beef broth, tomato sauce, rotel, water, sugar, and wine
10. Season to taste with Louisiana Crawfish’s Creole Seasoning
11. Add Turtle and bring to a boil stirring occasionally
12. Reduce heat to simmer, cover, and cook 3 hours until meat is tender
13. Serve over rice