• 5-6 lb turtle meat
      • 1/2 cup flour
      • 3 yellow onions, chopped
      • 2 celery stalks, chopped
      • 2 bell peppers, chopped
      • 1/4 cup Kitchen Bouquet
      • 1 cup green onions, chopped
      • 4 cups tomatoes, stewed, crushed or whole
      • 1 cup mushrooms, sliced
      • 1/2 cup cooking oil
      • Creole or Cajun seasoning, to taste
      • 4 cloves garlic


      1. Cut turtle in small pieces and season. Brown in cooking oil. (Cook until all water is gone and turtle is brown.) Set meat aside.
      2. To oil and drippings add flour and make roux. To roux add onions both yellow and green, celery, bell pepper (holy trinity) and garlic. Cook until wilted.
      3. Add turtle, mushrooms, Kitchen Bouquet, tomatoes and bring to low boil. Then simmer for 2-2 1/2 hours (or until turtle is tender). Stir occasionally to prevent sticking. You may use wild turkey, venison or chicken. Serve over rice.

Source: http://www.misshomemade.com/turtlerecipes.html