Chef Justin Devillier's Turtle Chili

4 from 1 ratings

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.

Servings

servings

Ingredients

10 tablespoon bay leaves
2 tablespoon salt
1 tablespoon white pepper
1 tablespoon garlic powder
2 tablespoon cayenne pepper
1 tablespoon onion powder
1 tablespoon thyme
2 tablespoon dry mustard powder
2 tablespoon black pepper
1 tablespoon chopped basil
1 tablespoon ground cumin
5 pound ground turtle meat
4 cup finely chopped onion
2 cup finelychopped celery
6 cup pureed tomato
2 tablespoon minced garlic
4 cup demi-glace
1/3 cup dry sherry
1 tablespoon lemon juice

Directions

Mix ingredients in a large bowl.
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.