from Emeril Lagasse, New Orleans
- 1 1/2 lb turtle meat
- 2 3/4 tsp salt, in all
- 3/4 tsp cayenne, in all
- 6 cups water
- 1 stick butter
- 1/2 cup flour
- 1 1/2 cup chopped onions
- 2 tbsp minced shallots
- 1/4 cup chopped bell peppers
- 1/4 cup chopped celery
- 3 bay leaves
- 1/2 tsp dried leaf thyme
- 2 tbsp minced garlic
- 1 cup chopped tomatoes
- 1/2 cup Worcestershire sauce
- 3 tbsp fresh lemon juice
- 1/2 cup dry sherry
- 1/4 cup chopped parsley
- 1/2 cup chopped green onions
- 4 hard boiled eggs, finely chopped
- 2 tbsp chopped green onions
- 2 tbsp chopped hard boiled eggs
- Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon cayenne and the water.
Bring to a boil. Skim off any foam that rises to the top. Reduce heat to medium and simmer for 20 minutes.
- With a slotted spoon transfer the meat to a platter. Cut the meat into 1/2 inch dice and reserve the liquid.
- In another large sauce pan, combine the butter and flour over medium heat, stirring constantly for 6 to 8 minutes to make
a dark roux. Add the onions, shallots, bell peppers and celery. Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender.
- Add the bay leaves, thyme and garlic, cook for 2 minutes. Add the tomatoes and the turtle meat. Cook for 5 to 6 minutes stirring occasionally.
Add the Worcestershire sauce, the remaining salt and cayenne, the turtle stock (about 6 cups) lemon juice, and sherry. Bring to a boil,
reduce heat to medium and simmer for 10 minutes. Add the parsley, green onions, and eggs and simmer for 45 minutes.
- Garnish with green onions and chopped eggs.
- Serve with a dash of sherry.
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Last updated: October 12, 2010