Ingredients Jump to Instructions ↓

  1. 1-1/3 pounds turtle meat

  2. 4-1/2 cups water

  3. 2 medium onions

  4. 1 bay leaf

  5. 1/4 teaspoon cayenne pepper

  6. 1-1/4 teaspoons salt

  7. 5 tablespoons butter, cubed

  8. 1/3 cup all-purpose flour

  9. 3 tablespoons tomato puree

  10. 3 tablespoons Worcestershire sauce

  11. 1/3 cup chicken broth

  12. 2 hard-cooked eggs, chopped

  13. 1/4 cup lemon juice Chopped fresh parsley, optional

Instructions Jump to Ingredients ↑

  1. In a heavy 4-qt. saucepan, bring turtle meat and water to a boil. Skim off foam. Chop 1 onion and set aside. Quarter the other onion; add to saucepan along with bay leaf, cayenne pepper and salt. Cover and simmer for 2 hours or until the meat is tender. Remove meat with a slotted spoon and cut into 1/2-in. cubes; set aside. Strain broth and set aside. Rinse and dry saucepan; melt butter over medium-high heat. Cook chopped onion until tender. Add flour; cook and stir until bubbly and lightly browned. Whisk in reserved broth; cook and stir until thickened. Reduce heat; stir in tomato puree and Worcestershire sauce. Simmer, uncovered, for 10 minutes. Add chicken broth, eggs, lemon juice and meat. Simmer for 5 minutes or until heated through. Garnish with parsley if desired. Yield: 4-6 servings.


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