Recipe by Peggy Dugas, swamper’s granddaughter
Makes 6 servings
Heat oil in a Dutch oven. Add chopped vegetables, cooking until lightly browned. Add tomato sauce and Ro*tel and cook until oil rises. Add 3 cups of water and let simmer for ½ to 1 hour. Add turtle meat and enough water to maintain consistency of spaghetti sauce and cook until meat is tender, at least an hour, depending on age of turtle, or 20 minutes for shrimp. Salt to taste. Serve over cooked rice.