A rich and savory Louisiana classic. Tender turtle meat simmers in a dark roux-thickened broth with the holy trinity, tomatoes, and a splash of sherry. A true taste of New Orleans that's complex and deeply satisfying.
A rich and velvety soup from Charleston, South Carolina, brimming with sweet lump crab meat and savory crab roe. Finished with a splash of dry sherry, it's a true Southern classic.
Master the art of baking with this classic French bread recipe. Achieve a bakery-quality loaf at home, featuring a crisp, golden-brown crust and a soft, airy crumb. Perfect for tearing and dipping in soup, making sandwiches, or enjoying warm with butter.
About Creole Turtle Soup, She-Crab Soup and French Bread
Aromatic, slow-cooked turtle soup, a soul-satisfying comfort food with a perfectly spiced Indian twist.
This cajun_creole dish is perfect for dinner. With 1356.6100000000001 calories and 70.31g of protein per serving, it's a nutritious choice for your meal plan.
Prepare and sear the meat. Pat the turtle meat cubes dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper. In a large Dutch oven or heavy-bottomed pot, heat 1 tbsp of butter over medium-high heat. Add the turtle meat in a single layer (work in batches if necessary) and sear until browned on all sides, about 5-7 minutes. Remove the meat with a slotted spoon and set aside.
2
Make the dark roux. Reduce the heat to medium-low. Add the remaining butter to the pot and let it melt. Whisk in the flour until a smooth paste forms. Cook, stirring constantly with a flat-edged wooden spoon or spatula, until the roux turns a deep, milk chocolate brown. This requires patience and will take 20-25 minutes. Do not let it burn.
3
Sauté the holy trinity. Add the chopped onion, celery, and bell pepper to the hot roux. The roux will seize up initially; keep stirring. Cook, stirring frequently, until the vegetables are very soft and tender, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4
Build the soup base. Gradually pour in the beef stock, about one cup at a time, whisking constantly to prevent lumps and create a smooth, rich broth. Ensure each addition is fully incorporated before adding the next.
5
Simmer the soup. Stir in the seared turtle meat, undrained diced tomatoes, Creole seasoning, dried thyme, bay leaves, Worcestershire sauce, and hot sauce. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for at least 1.5 to 2 hours, or until the turtle meat is very tender and falling apart.
6
Finish and serve. Remove and discard the bay leaves. Stir in the dry sherry and fresh lemon juice. Let the soup heat through for another 5 minutes, but do not let it boil. Taste and adjust seasoning with the remaining salt and pepper if needed. Ladle the hot soup into bowls and garnish with chopped hard-boiled egg, green onions, parsley, and a lemon slice on the side.
749cal
31gprotein
16gcarbs
61gfat
Ingredients
4 tbsp unsalted butter
1 pcs yellow onion (small, finely chopped)
1 pcs celery stalk (finely chopped)
3 tbsp all-purpose flour
2 cup seafood stock (can substitute with fish or chicken stock)
2 cup heavy cream
1 cup whole milk
1 lb lump crab meat (fresh, picked over for shells)
2 tbsp crab roe (finely minced)
0.25 cup dry sherry (plus more for serving)
1 tsp Old Bay seasoning
0.25 tsp ground mace (or a pinch of nutmeg)
0.25 tsp cayenne pepper
0.75 tsp salt
0.5 tsp black pepper (freshly ground)
2 tbsp chives (freshly chopped, for garnish)
Instructions
1
Sauté Aromatics
In a large pot or Dutch oven, melt the butter over medium heat.
Add the finely chopped onion and celery. Cook, stirring occasionally, until softened and translucent, which should take about 5-7 minutes.
2
Create the Roux and Soup Base
Sprinkle the all-purpose flour over the softened vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste and form a blond roux.
Gradually whisk in the seafood stock, pouring slowly to prevent lumps. Bring the mixture to a gentle simmer and cook, stirring, until it thickens slightly, about 3-4 minutes.
3
Incorporate Dairy and Seasonings
Reduce the heat to low. Slowly pour in the heavy cream and whole milk while whisking constantly. It is crucial not to let the soup boil after this point to prevent curdling.
Stir in the Old Bay seasoning, ground mace, cayenne pepper, salt, and black pepper.
Allow the soup to heat through gently for 5-7 minutes, stirring occasionally, until it reaches a hot, velvety consistency.
2.25 tsp Active Dry Yeast (Equivalent to one 7g packet)
1 tbsp Granulated Sugar
4 cup Bread Flour (Plus more for dusting)
2 tsp Salt
2 tbsp Vegetable Oil (Plus more for greasing the bowl)
1 large Egg (For egg wash)
1 tbsp Water (For egg wash)
1 cup Hot Water (For creating steam in the oven)
Instructions
1
Activate the Yeast
In a large bowl or the bowl of a stand mixer, combine the warm water, sugar, and active dry yeast.
Stir gently to dissolve and let the mixture sit for 5-10 minutes. It should become foamy and bubbly, which indicates the yeast is active.
2
Make and Knead the Dough
Add the bread flour, salt, and vegetable oil to the yeast mixture.
Using a stand mixer with a dough hook, mix on low speed for 6-8 minutes until a smooth, elastic dough forms. The dough should pull away from the sides of the bowl.
To knead by hand, mix ingredients with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth, elastic, and tacky but not sticky.
3
First Rise (Proofing)
Shape the dough into a ball and place it in a large bowl lightly greased with oil, turning the dough to coat it.
Cover the bowl with plastic wrap or a damp kitchen towel.
Let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
Gently fold in the lump crab meat and the minced crab roe. Be careful not to break up the delicate crab meat.
Stir in the 1/4 cup of dry sherry.
Let the soup heat for another 2-3 minutes until the crab is warmed through. Taste and adjust seasonings if necessary.
5
Garnish and Serve
Ladle the hot soup into warm bowls.
Garnish with a sprinkle of fresh chives. Serve immediately, with an extra bottle of sherry at the table for guests who desire an additional splash.
4
Shape Loaves and Second Rise
Gently punch down the risen dough to release the air and transfer it to a lightly floured surface.
Divide the dough into two equal portions.
Working with one portion at a time, press it into a rectangle (approximately 12x8 inches).
Starting from the long edge, roll the dough up into a tight log. Pinch the seam and the ends firmly to seal.
Place the loaves seam-side down on a baking sheet lined with parchment paper. Cover loosely with a kitchen towel and let them rise for another 30-45 minutes, until they look puffy.
5
Prepare for Baking
About 20 minutes before baking, preheat your oven to 400°F (200°C). Place a shallow metal or cast iron pan on the bottom rack of the oven to heat up.
In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash.
Using a very sharp knife or a bread lame, make 3-4 decisive diagonal slashes across the top of each loaf, about 1/4-inch deep.
Gently brush the loaves all over with the egg wash for a golden, shiny crust.
6
Bake with Steam
Place the baking sheet with the loaves on the middle rack of the preheated oven.
Carefully pour 1 cup of hot water into the preheated pan on the bottom rack. It will create a burst of steam. Quickly close the oven door to trap the steam.
Bake for 25-30 minutes, or until the crust is a deep golden brown and the internal temperature registers 190-200°F (88-93°C) on an instant-read thermometer.
The loaves should also sound hollow when tapped on the bottom.
7
Cool and Serve
Immediately transfer the baked loaves from the baking sheet to a wire rack.
Let the bread cool completely for at least 1 hour before slicing. This is crucial as it allows the internal crumb structure to set properly.
