Turtle meat Season all (I like T Boys or Slap ya Mama) 1tbs Worcestershire sauce Guidry’s Fresh cuts (chopped (onions, parsley, bell peppers) OR 1 onion, chopped 1 bell pepper, chopped 1/2 cup green onion tops 1/2 cup parsley 2-3 cloves of garlic, chopped 1 can (10 oz) diced tomatoes and green chilies (hot) 1 can (8 oz) tomato sauce 2 Tbs roux Season each piece of turtle meat and brown in light grease over medium- medium high heat. Stir often and brown long. This will make the gravy. When meat is browned, add onions, rotel diced tomatoes, garlic, 1/2 the green onions and parsley, lower heat and sauté. Next, add tomato sauce, 2 tbs roux, and tbs of Worcestershire and water. Raise heat til rolling boil then lower to where it just boils, add the rest of the green onions and parsley, cover until tender. Depending on how much gravy you need, you can add gravy flour to thicken. Also, I catch mine so I clean them myself. I scald them and skin the meat (allows me to brown meat better and not skin) but keep the skin and brown it also. Skin is very tasty when cooked down.
3-8 lbs? When I cook, the only governing factor is how much gravy you need and how much onions, garlic and shit you like cooked down in it. If you like tomatoes (I don’t) put two cans of ro tel, etc.
That looks great. I've eaten turtle 'stew' quite a few times, but it was with just an onion gravy. One of the best dishes in the world. Turtle meat is a delicacy.
