Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          flour - for roux
   2      cups          bacon drippings - for roux
   6      cups          onion - chopped
   1      cup           bell pepper - chopped
     1/2  cup           celery - chopped
   2      cups          parsley - chopped
   2      tablespoons   garlic - chopped
   6      cups          water
   6      pounds        turtle meat
   1      cup           olive oil - to brown turtle
   5      tablespoons   Louisiana hot sauce or 2 tbsp cayenne
                        -- pepper
   8      cups          tomato sauce
   4      cups          Chablis wine
   1      can           ro-tel - or seasoned tomatoes -- mashed
   1      teaspoon      dried mint
                        one lemon -- juice of
   3      tablespoons   Worcestershire sauce
                        salt to taste

Preparation:

Make a roux. Add onions and pepper and cook until tender. Add celery and parsley. Cook and stir. Add garlic. Add cold water to roux and stir. While this is being done, brown off turtle meat in olive oil. Put turtle meat in a pot large enough to hold all the ingredients. Add the roux and the rest of the ingredients, mixing well. Cover and bring to a boil. Lower heat and let simmer for 6 hours. More water may be needed. Also adjust salt and cayenne to your taste. Serve over spaghetti or rice. Serves about 20 people. From Justin Wilson's "Outdoor Cooking with Inside Help