Turtle meat Season all (I like T Boys or Slap ya Mama) 1tbs Worcestershire sauce Guidry’s Fresh cuts (chopped (onions, parsley, bell peppers) OR 1 onion, chopped 1 bell pepper, chopped 1/2 cup green onion tops 1/2 cup parsley 2-3 cloves of garlic, chopped 1 can (10 oz) diced tomatoes and green chilies (hot) 1 can (8 oz) tomato sauce 2 Tbs roux Season each piece of turtle meat and brown in light grease over medium- medium high heat. Stir often and brown long. This will make the gravy. When meat is browned, add onions, rotel diced tomatoes, garlic, 1/2 the green onions and parsley, lower heat and sauté. Next, add tomato sauce, 2 tbs roux, and tbs of Worcestershire and water. Raise heat til rolling boil then lower to where it just boils, add the rest of the green onions and parsley, cover until tender. Depending on how much gravy you need, you can add gravy flour to thicken. Also, I catch mine so I clean them myself. I scald them and skin the meat (allows me to brown meat better and not skin) but keep the skin and brown it also. Skin is very tasty when cooked down.