Yield: 4 servings
Measure | Ingredient |
---|---|
1½ pounds | Turtle meat |
2¾ teaspoon | Salt, in all |
¾ teaspoon | Cayenne, in all |
6 cups | Water |
1 \N | Stick butter |
½ cup | Flour |
1½ cup | Chopped onions |
2 tablespoons | Minced shallots |
¼ cup | Chopped bell peppers |
¼ cup | Chopped celery |
3 \N | Bay leaves |
½ teaspoon | Dried leaf thyme |
2 tablespoons | Minced garlic |
1 cup | Chopped tomatoes |
½ cup | Worcestershire sauce |
3 tablespoons | Fresh lemon juice |
½ cup | Dry sherry |
¼ cup | Chopped parsley |
½ cup | Chopped green onions |
4 \N | Hard boiled eggs, finely |
\N \N | Chopped |
2 tablespoons | Chopped green onions |
2 tablespoons | Chopped hard boiled eggs |
Put the turtle meat in a large saucepan with 1 teaspoon of salt, ¼ 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 ½ 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.
Yield: 6 to 8 servings
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