Louisiana Turtle Stew

• 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

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

turtle meat, cooking oil, flour, onion, garlic, tomatoes, tomato paste, celery, green onion, bell pepper, sherry wine, egg, cayenne, salt, bay leaves, cloves, allspice, sugar, butter, lemon

Taken from www.food.com/recipe/louisiana-turtle-stew-90011 (may not work)