Skip to main contentIngredients
Method
- Wash Boneless Turtle Meat and cut into bite size pieces
- Using a large cast iron dutch oven, cover the bottom with oil
- Add turtle and season the meat generously with LA Crawfish’s Creole Seasoning
- Brown turtle meat on medium/high
- Remove from pot and set aside
- Using the remaining oil add ½ cup more and 1 cup flour
- Cook on medium/low stirring constantly until dark chocolate brown in color
- Add vegetables and cook until soft on low heat
- Add beef broth, tomato sauce, rotel, water, sugar, and wine
- Season to taste with Louisiana Crawfish’s Creole Seasoning
- Add Turtle and bring to a boil stirring occasionally
- Reduce heat to simmer, cover, and cook 3 hours until meat is tender
- Serve over rice