How To Eat A Turtle.

turtle meat

💰Cheaper: chicken

Chicken is more widely available and less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is cheaper.

diced tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are often less expensive.

chicken stock

💰Cheaper: water

Using water is a cost-saving alternative.

Wash the turtle and chop it into bite-sized pieces, removing all the fat.

Season the turtle generously with Creole seasoning, ensuring it's covered on all sides.

Coat the bottom of a Dutch oven with oil and heat it.

Add the turtle meat to the hot oil and cook until the majority of the water is out and the meat is browned.

Transfer the turtle meat to another pan once browned.

Reduce the heat from medium-high to medium-low after removing the turtle meat.

Add a half cup of oil to the remaining oil in the Dutch oven, then gradually add one cup of flour, stirring to combine and scrape the brown bits off the bottom.

Add more Creole seasoning to the roux and stir continuously to prevent scorching until it reaches a caramel brown color.

Chop the vegetables finely, separating the whites and greens of the green onions (whites go in the roux, greens are for garnish).

Once the roux is caramel brown, add the chopped vegetables and stir until they wilt.

Add two tablespoons of minced garlic to the vegetables and stir.

Pour in the beef broth, red wine, tomato sauce, and diced tomatoes with green chili, stirring until blended.

Add sugar to cut the acidity of the tomato mixture and stir.

Bring the mixture to a boil, then add the turtle meat back in.

Reduce the heat to a simmer, cover, and stir every 20 minutes for about two hours until the turtle is fork tender.

Prepare the Parish rice in a cast iron pot, salting the rice before cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens