Louisiana Turtle Stew

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READY IN: 3hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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