Turtle Sauce Piquant

Course :	Cajun
From:	HungryMonster.com

Ingredients:

1	teaspoon	salt to taste
3	tablespoons	Worcestershire sauce
1	medium	one lemon -- juice of
1	teaspoon	dried mint
1	can	ro-tel - or seasoned tomatoes -- mashed
4	cups	Chablis wine
8	cups	tomato sauce
5	tablespoons	Louisiana hot sauce or 2 tbsp cayenne pepper
1	cup	olive oil - to brown turtle
6	pounds	turtle meat
6	cups	water
2	tablespoons	garlic - chopped
2	cups	parsley - chopped
1/2	cup	celery - chopped
1	cup	bell pepper - chopped
6	cups	onion - chopped
2	cups	bacon drippings - for roux
4	cups	flour - for roux

Preparation:

Make a roux. Add onions and pepper and cook until tender. Add celery and parsley. Cook and stir. Add garlic. Add cold water to roux and stir. While this is being done, brown off turtle meat in olive oil. Put turtle meat in a pot large enough to hold all the ingredients. Add the roux and the rest of the ingredients, mixing well. Cover and bring to a boil. Lower heat and let simmer for 6 hours. More water may be needed. Also adjust salt and cayenne to your taste. Serve over spaghetti or rice. Serves about 20 people. From Justin Wilson's "Outdoor Cooking with Inside Help