Louisiana Turtle Stew
- Ready In:
- 3hrs 30mins
- Ingredients:
- 20
- Serves:
-
6
ingredients
- 1360.77 g turtle meat
- 44.37 ml cooking oil or 44.37 ml fat
- 44.37 ml flour
- 453.59 g onion, peeled and chopped
- 2 garlic cloves, minced
- 2 (850.48 g) can tomatoes
- 113.39 g can tomato paste
- 59.14 ml celery, chopped fine
- 236.59 ml green onion, chopped fine
- 236.59 ml finely chopped bell pepper
- 236.59 ml sherry wine
- 6 hardboiled egg
- 0.61 ml cayenne, to taste
- 2.46 ml salt, to taste
- 4 bay leaves
- 8 whole cloves
- 2.46 ml allspice
- 14.79 ml sugar
- 113.39 g butter
- 1 lemon, sliced
directions
- Parboil the turtle meat; drain.
- Make a brown roux of the fat and flour.
- Add onions, garlic, tomato paste, and tomatoes.
- Cook slowly for 20 to 30 minutes.
- Add turtle meat and add enough boiling salted water to cover the meat.
- Reduce by half.
- Add celery, green onions, peppers, wine and seasoning.
- Cover and cook over medium high heat for approximately 30 minutes.
- Mash the egg yolks, chop the whites and add to thicken the stew.
- If the stew gets too thick, add additional water.
- Reduce the heat, cover and simmer for about three hours.
- Half an hour before serving, add the sliced lemon and butter.
- Serve hot.
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RECIPE SUBMITTED BY
Molly53
United States