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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Recipe source: Emeril Ingredients:
1 1/2 lbs turtle meat |
2 3/4 teaspoons salt, in all |
3/4 teaspoon cayenne, in all |
6 cups water |
1/2 cup butter |
1/2 cup flour |
1 1/2 cups chopped onions |
2 tablespoons minced shallots |
1/4 cup chopped bell pepper |
1/4 cup chopped celery |
3 bay leaves |
1/2 teaspoon dried leaf thyme |
2 tablespoons minced garlic |
1 cup chopped tomato |
1/2 cup worcestershire sauce |
3 tablespoons fresh lemon juice |
1/2 cup dry sherry |
1/4 cup chopped parsley |
1/2 cup chopped green onion |
4 hard-boiled eggs, finely chopped |
2 tablespoons chopped green onions |
2 tablespoons chopped hard-boiled eggs |
Directions:
1. Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon cayenne and the water.
2. Bring to a boil.
3. Skim off any foam that rises to the top.
4. Reduce heat to medium and simmer for 20 minutes.
5. With a slotted spoon transfer the meat to a platter.
6. Cut the meat into 1/2 inch dice and reserve the liquid.
7. 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.
8. Add the onions, shallots, bell peppers and celery.
9. Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender.
10. Add the bay leaves, thyme and garlic, cook for 2 minutes.
11. Add the tomatoes and the turtle meat.
12. Cook for 5 to 6 minutes stirring occasionally.
13. Add the Worcestershire sauce, the remaining salt and cayenne, the turtle stock (about 6 cups) lemon juice, and sherry.
14. Bring to a boil, reduce heat to medium and simmer for 10 minutes.
15. Add the parsley, green onions, and eggs and simmer for 45 minutes.
16. Garnish with green onions and chopped eggs.
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