Louisiana Turtle Stew Recipes

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TURTLE STEW



Turtle Stew image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 3h20m

Yield 4 to 6 servings

Number Of Ingredients 21

1 pound snapper turtle, cleaned, rinsed and medium diced
1/4 cup all-purpose flour
1/4 cup butter
1/4 cup red wine
1/3 cup chopped celery
1/3 cup chopped onion
1/3 cup chopped carrot
2 tablespoons minced garlic
1 quart beef stock
1/2 cup water, plus 2 tablespoons, divided
1 teaspoon Worcestershire
3 tablespoons cornstarch
1 teaspoon paprika
1/2 teaspoon allspice
1 teaspoon freshly minced parsley leaves
2 teaspoons ground nutmeg
1 teaspoon ground ginger
1/3 cup tomato paste
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1/3 cup sherry, for garnish

Steps:

  • Dredge the turtle in flour. In a large, heavy-bottomed saucepot over high heat, melt the butter and brown the turtle pieces, about 10 to 12 minutes. Remove the turtle from pan and allow to cool enough to handle. Deglaze the pan with red wine, scraping the bits from the bottom and sides.
  • Add the celery, onion, carrots to the pot. Stir in the beef stock, 1/2 cup water, and Worcestershire and continue to cook over medium-high heat. In small bowl whisk together the cornstarch, paprika, allspice, parsley, nutmeg, ginger, tomato paste, salt and pepper and 2 tablespoons water. Add to the vegetable mixture.
  • Once the turtle has cooled, put meat in cheesecloth, and tie closed with butcher's twine and add to the pot. The turtle needs to be in cheesecloth so that it can be extracted from the stew before pureeing. Continue to cook over medium-high heat until the mixture boils, then reduce the heat to low and simmer for 2 hours. After 2 hours, remove the turtle in the cheesecloth and strain vegetables from stock. Transfer cooked vegetables to a food processor and process until a chunky paste is achieved. Remove the turtle from cheesecloth and return the meat to saucepan with reserved liquid and pureed vegetables. Cook over medium heat until desired thickness is achieved, about 20 minutes. Ladle into serving bowls and finish with a little sherry in each bowl before serving.

LOUISIANA TURTLE STEW



Louisiana Turtle Stew image

For the gastronomically adventurous. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947

Provided by Molly53

Categories     Stew

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 20

3 lbs turtle meat
3 tablespoons cooking oil or 3 tablespoons fat
3 tablespoons flour
1 lb onion, peeled and chopped
2 garlic cloves, minced
2 (15 ounce) cans tomatoes
1 (4 ounce) can tomato paste
1/4 cup celery, chopped fine
1 cup green onion, chopped fine
1 cup finely chopped bell pepper
1 cup sherry wine
6 hardboiled egg
1/8 teaspoon cayenne, to taste
1/2 teaspoon salt, to taste
4 bay leaves
8 whole cloves
1/2 teaspoon allspice
1 tablespoon sugar
1/4 lb butter
1 lemon, sliced

Steps:

  • Parboil the turtle meat; drain.
  • Make a brown roux of the fat and flour.
  • Add onions, garlic, tomato paste, and tomatoes.
  • Cook slowly for 20 to 30 minutes.
  • Add turtle meat and add enough boiling salted water to cover the meat.
  • Reduce by half.
  • Add celery, green onions, peppers, wine and seasoning.
  • Cover and cook over medium high heat for approximately 30 minutes.
  • Mash the egg yolks, chop the whites and add to thicken the stew.
  • If the stew gets too thick, add additional water.
  • Reduce the heat, cover and simmer for about three hours.
  • Half an hour before serving, add the sliced lemon and butter.
  • Serve hot.

Nutrition Facts : Calories 608.5, Fat 28.6, SaturatedFat 12.4, Cholesterol 318.3, Sodium 707.8, Carbohydrate 26.8, Fiber 5.2, Sugar 13.5, Protein 54.7

LOUISIANA BEEF STEW



Louisiana Beef Stew image

Beef stew with tomatoes, carrots and raisins, flavored with molasses and served with steamed rice.

Provided by MaryLee

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h45m

Yield 8

Number Of Ingredients 16

2 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon celery salt
¼ teaspoon garlic salt
¼ teaspoon black pepper
½ teaspoon ground ginger
3 pounds chuck roast, cut into 2-inch pieces
2 tablespoons bacon drippings
1 (14.5 ounce) can diced tomatoes
3 medium onions, chopped
⅓ cup red wine vinegar
½ cup molasses
½ cup water
6 carrots, chopped
½ cup raisins
4 cups cooked rice

Steps:

  • Combine flour, salt, celery salt, garlic salt, black pepper, and ground ginger in a small bowl. Sprinkle the mixture evenly on to the beef.
  • Heat a large heavy-bottomed pot on medium-high heat. Add the bacon drippings. Brown the beef in the pot, stirring as necessary. Drain excess fat.
  • Add the diced tomatoes, onions, vinegar, molasses, and water to the pot and bring to a boil. Cover and simmer for 2 hours.
  • Add the carrots and raisins and simmer for an additional 30 minutes, or until the carrots are tender. Serve with steamed rice.

Nutrition Facts : Calories 499.4 calories, Carbohydrate 57 g, Cholesterol 77.3 mg, Fat 19.2 g, Fiber 3.1 g, Protein 23.9 g, SaturatedFat 7.5 g, Sodium 611.2 mg, Sugar 22 g

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