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Prep Time: 2 Hours
Yields: 6-8 Servings

In Louisiana, you will find stews presented in different fashions. We have fricassee, sauce piquante, court bouillons or just general category itself-stews. All methods are presented in this book and each has their nuances. This rich, dark brown roux-based turtle stew is typical of the rural farming communities of Louisiana.

3 pounds snapping turtle meat, trimmed and cut into 1-inch cubes
salt and black pepper to taste
granulated garlic to taste
1½ cups vegetable oil, divided
3 quart beef stock (see recipe), divided
1 cup flour
2 cups diced onions
1 cup diced celery
½ cup diced bell peppers
¼ cup minced garlic
1 (8-ounce) can tomato sauce
1 bay leaf
1 cup sliced button mushroom
½ cup sliced green onions
½ cup chopped parsley
Sterilize 1 (1-pint) jar with lid according to package directions. Set aside. Place vinegar, crushed red pepper and garlic into a small saucepan then bring to a boil. Turn off heat and let steep 15-20 minutes then strain mixture, discarding solids. Return strained mixture to a boil then add brown mustard seeds. Remove from heat and let steep an additional 30 minutes. In a small bowl, combine vinegar mixture, horseradish, cayenne, allspice, salt, sugar and cane syrup. Whisk in the mustard powder. Pour mustard into sterilized jar and seal. Boil jars in water for 12-15 minutes. Allow to cool. Place in a cool dark place and let mature for at least 3-4 weeks before using to allow flavors to develop.



























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