Jerry Wayne Odom Jr

• 1 cup flour
• 1 cup oil
• 1 quart tomato sauce
• 1 quart rotel tomatoes
• 1 cup celery chopped
• 1 cup onions chopped
• 1/2 cup bell pepper chopped
• 2 pints mushrooms
• 1/2 cup shallots chopped
• 6 pods garlic chopped
• 1/2 cup sugar
• ground bay leaves
• 3 pounds of meat(turtle, gator, chicken or rabbit)
• 1/2 cup parsley chopped.
• salt, black and red pepper to taste

Made a roux with flour and oil.   Add Rotel tomatoes, tomato sauce, celery, onion, bell pepper, shallots, garlic, sugar, ground bay leaves and cook for 3 hours.    Add seasoned meat to sauce.   Cook for 2 hours or until meat is tender but not falling off bones.   A half hour before meat is tender add parsley and mushromms.   Season to taste with spices.   Serve over rice.