Louisiana Turtle Stew

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READY IN: 3hrs 30mins
Recipe by mollypaul

For the gastronomically adventurous. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947

Ingredients Nutrition


  1. Parboil the turtle meat; drain.
  2. Make a brown roux of the fat and flour.
  3. Add onions, garlic, tomato paste, and tomatoes.
  4. Cook slowly for 20 to 30 minutes.
  5. Add turtle meat and add enough boiling salted water to cover the meat.
  6. Reduce by half.
  7. Add celery, green onions, peppers, wine and seasoning.
  8. Cover and cook over medium high heat for approximately 30 minutes.
  9. Mash the egg yolks, chop the whites and add to thicken the stew.
  10. If the stew gets too thick, add additional water.
  11. Reduce the heat, cover and simmer for about three hours.
  12. Half an hour before serving, add the sliced lemon and butter.
  13. Serve hot.

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