Recipe by Peggy Dugas, swamper’s granddaughter

Makes 6 servings

Ingredients:

• 1/4 cup oil
• 2 onions, chopped
• 1 cup mixed chopped bell pepper, garlic and celery, in proportion, to taste
• 4 cans tomato sauce (8 ounces each)
• 1 can Ro*tel tomato sauce or chopped hot pepper (10 ounces)
• 2 pounds turtle meat (Shrimp may be substituted)
• Salt, to taste
• Cooked rice

Instructions:

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.