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    You are in: Home / Recipes / Louisiana Turtle Stew Recipe
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    Louisiana Turtle Stew

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    Molly53's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

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    Nutritional Facts for Louisiana Turtle Stew

    Serving Size: 1 (636 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 608.5
     
    Calories from Fat 257
    42%
    Total Fat 28.5 g
    43%
    Saturated Fat 12.4 g
    62%
    Cholesterol 318.2 mg
    106%
    Sodium 707.7 mg
    29%
    Total Carbohydrate 26.7 g
    8%
    Dietary Fiber 5.1 g
    20%
    Sugars 13.5 g
    54%
    Protein 54.7 g
    109%

    The following items or measurements are not included:

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