4
1 rating

Chef Justin Devillier’s Turtle Chili

Staff Writer
The New Orleans chef and restaurateur shares his recipe for this Southern delight
chili

Angel Postell

Chef Justin Devillier’s turtle chili is a great fall recipe. Devillier, owner of La Petite Grocery in New Orleans, served his chili topped over a hot dog at the annual Taylor Grocery field trip and dinner at the 2015 Southern Foodways Alliance Symposium, and it was a hit.

10
Servings
384
Calories Per Serving
Deliver Ingredients

Ingredients

Seasoning:

  • 10 Tablespoons bay leaves
  • 2 Tablespoons salt
  • 1 Tablespoon white pepper
  • 1 Tablespoon garlic powder
  • 2 Tablespoons cayenne pepper
  • 1 Tablespoon onion powder
  • 1 Tablespoon thyme
  • 2 Tablespoons dry mustard powder
  • 2 Tablespoons black pepper
  • 1 Tablespoon chopped basil
  • 1 Tablespoon ground cumin

Chili:

  • 5 Pounds ground turtle meat
  • 4 Cups finely chopped onion
  • 2 Cups finelychopped celery
  • 6 Cups pureed tomato
  • 2 Tablespoons minced garlic
  • 4 Cups demi-glace
  • 1/3 Cup dry sherry
  • 1 Tablespoon lemon juice

Directions

Seasoning:

Mix ingredients in a large bowl.

Chili:

In a large rondeau, brown all of the turtle meat.
Sweat the onions and celery with the turtle.
Add the tomatoes and cook for ten minutes.
Add the seasoning mixture, demi-glace, and garlic to the pot.
Simmer for 45 minutes.
Add the sherry and lemon juice.
Feel free to adjust the seasoning as needed with more lemon, sherry, and salt and pepper. 

Serves 10.

Jus Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Jus Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!

Nutritional Facts

Total Fat
12g
19%
Sugar
6g
N/A
Saturated Fat
5g
24%
Cholesterol
143mg
48%
Protein
55g
100%
Carbs
17g
6%
Vitamin A
77µg
9%
Vitamin B12
5µg
88%
Vitamin B6
2mg
79%
Vitamin C
23mg
38%
Vitamin D
0.2µg
0.1%
Vitamin E
1mg
7%
Vitamin K
21µg
26%
Calcium
112mg
11%
Fiber
4g
17%
Folate (food)
53µg
N/A
Folate equivalent (total)
53µg
13%
Iron
7mg
41%
Magnesium
87mg
22%
Monounsaturated
6g
N/A
Niacin (B3)
13mg
63%
Phosphorus
595mg
85%
Polyunsaturated
1g
N/A
Potassium
1430mg
41%
Riboflavin (B2)
0.5mg
28.7%
Sodium
1210mg
50%
Thiamin (B1)
0.3mg
19.7%
Trans
0.6g
N/A
Zinc
13mg
86%