Turtle Sauce Picante 2

4-5 lbs. cleaned turtle meat
1 lg. onion, chopped
1 med. bell pepper, chopped
1 can rotel tomatoes
2 cans tomato sauce

Marinade:
Salt to taste
Red pepper to taste
Black pepper to taste
1 tsp. granulated garlic
2 tbsp. paprika
1 cup Italian dressing
1-1/2 cup red wine
1 tbsp. Worchestershire sauce

Season turtle meat with salt, red pepper and black pepper. Mix together the granulated garlic, paprika blending well. Mix with the Italian dressing, red wine and Worcestershire sauce. Blend thoroughly. Place seasoned turtle meat in a container with a cover and pour marinade over turtle meat. Cover container and refrigerate. In a deep skillet, brown marinaded turtle in a small amount of oil. Remove meat and add marinade, onions, and bell pepper. Simmer about 10 minutes, stirring occasionally to loosen coating on bottom of pot from browned meat. Add rotel tomatoes and tomato sauce and continue cooking for 10 to 15 minutes. Add turtle meat and enough water to cover the meat. Cover pot and simmer for about an hour or until turtle meat is tender.

Serve over steaming rice.


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Cajun Country -- New Iberia, Louisiana