The following from Tony Chachere.  I cannot attest to it's flavor
- however I've used the same basic recipe for nutria, muskrat and 
other viands, so it can't be all THAT bad....however, given the 
question of Hansen's disease you might want to wear gloves while 
dressing the 'dillo:

CLEVE'S SMOTHERED ARMADILLO
Printer version of this recipe

2-3 lbs meat
2 chopped onion
1 chopped bell pepper
2-3 cloves garlic, minced/mashed, whatever
2 stalks celery chopped
1 stick butter (or margarine)
1/2 cup mixed onion tops & parsely, chopped
1 tbsp flour
1 tbsp Lea & Perrins
4 oz sliced mushrooms
1/2 cup good red wine
Creole seasoning, cayenne and salt & pepper to taste

Prepare armadillo by placing it on its back. Cut off head, tail & feet.  
Remove belly skin. Pass knife along and around shell and remove.
Clean as you would a turtle.  
Wash & scald the meat, remove all excess fat.  
Cut into pieces.

Melt butter in dutch oven. Saute meat until browned.  
Add all the vegetables and saute for 5 minutes.  
Add wine, cover and let simmer until meat is tender.  
You may have to add water as needed.

Remove the meat, and add a mixture of the flour w/water 
  (just enough to make a paste).
Add onion tops & parsely, and mushrooms along w/enough 
  water to make a gravy.

Cook another 5 minutes or so and pour over the meat.  
Serve with rice (what else? 
- this is a Coon-ass recipe if'n you can't tell by now.)

BTW:  This recipe, more or less, also works for:
chicken - pork chops - poule d'eaux (coot) - duck - pigeon - 
coon - possom (I'm told...) - squirrel - nutria & muskrat 
(as noted above) - cooter & other turtles

You can also simply marinate the meat for a day or so and 
grill or slow-smoke.  Not as good as pork, but acceptable.

- level best -

Andrew H. Auld
(you guys KNEW I wouldn't be able to resist, didn't you?)
Date: Sun, 29 Jul 2007