Turtle Sauce Piquant 2

• 1 1/2 bunches celery
• 4 lb. red onions
• 5 large bell peppers
• 1/2 c. oil
• 3 (8 oz.) cans mushrooms
• 2 gal. whole tomatoes
• 20 oz. can tomato sauce
• 2 cayenne peppers
• few bay leaves
• 10 cloves garlic, halved
• 3 Tbsp. basil
• 15 lb. turtle meat
• 3 oz. Worcestershire
• 9 lemons, sliced and seeds removed
• 7 1/2 oz. can salsa de jalapeno
• 13 oz. jar olives
• sherry (optional)
• cooked rice

1. Chop celery, onions and bell peppers; drain mushrooms (reserve liquid) and saute together in oil.
2. When tender, add 1 gallon tomatoes with liquid and 1 gallon tomatoes (drained), tomato sauce and tomato paste.
3. Use the water from the mushrooms to rinse out cans.
4. Add cayenne peppers, bay leaves and sweet basil.
5. Simmer gently for about 4 hours, stirring several times to prevent sticking.
6. After sauce has thickened, add the garlic, turtle meat (this can be sauted first in a little oil, if desired), Worcestershire sauce and lemons.
7. Bring temperature up to simmering, correct seasoning with salt and black pepper.
8. Add salsa de jalapeno (use Tabasco if salsa is unavailable).
9. Cook until meat is tender and falling apart and desired thickness is attained (8 to 10 hours).
10. Add olives and cook a few minutes longer.
11. Add sherry, if desired and serve over rice.
12. Makes 4 gallons.

celery, red onions, bell peppers, oil, mushrooms, tomatoes, tomato sauce, cayenne peppers, bay leaves, garlic, basil, turtle meat, worcestershire, lemons, salsa, olives, sherry, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1011748 (may not work)