1 1/2 pound turtle meat 2 3/4 teaspoon salt, in all 3/4 teaspoon cayenne, in all 6 cups water 1 stick butter 1/2 cup flour 1 1/2 cup chopped onions 2 tablespoons minced shallots 1/4 cup chopped bell peppers 1/4 cup chopped celery 3 bay leaves 1/2 teaspoon dried leaf thyme 2 tablespoons minced garlic 1 cup chopped tomatoes 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 onions 4 hard boiled eggs, finely chopped 2 tablespoons chopped green onions 2 tablespoons chopped hard boiled eggs
Directions
Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 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 1/2 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.