A rich, hearty soup from New Orleans, featuring tender turtle meat in a dark roux-based broth with the Holy Trinity of vegetables. Finished with a splash of sherry and chopped hard-boiled eggs, it's a true taste of Louisiana.
The iconic New Orleans sandwich, packed with layers of Italian cured meats, provolone cheese, and a zesty, briny olive salad. It's a hearty, make-ahead meal perfect for picnics or feeding a crowd.
Prep25 min
Cook0 min
Servings4
Serving size: 0.25 sandwich(One quarter of the large sandwich.)
Aromatic turtle soup & a hearty Muffuletta – soul-satisfying comfort food with a perfectly spiced kick!
This cajun_creole dish is perfect for lunch. With 1239.07 calories and 72.47999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Creole Seasoning
2 tbsp Worcestershire Sauce
1 tbsp Hot Sauce (such as Tabasco or Crystal)
1 tsp Dried Thyme
1 tsp Dried Oregano
2 whole Bay Leaves
1 tsp Salt (adjust to taste)
0.5 tsp Black Pepper (freshly ground)
0.25 cup Dry Sherry
3 whole Hard-Boiled Eggs (peeled and finely chopped)
0.25 cup Green Onions (sliced, for garnish)
0.25 cup Fresh Parsley (chopped, for garnish)
6 slices Lemon (for serving)
Instructions
1
Prepare the Dark Roux
In a large, heavy-bottomed Dutch oven or stockpot, heat the vegetable oil over medium heat for 1-2 minutes.
Gradually whisk in the all-purpose flour until a smooth paste forms.
Reduce heat to medium-low and cook, stirring constantly and scraping the bottom of the pot with a flat-edged wooden spoon, for 25-35 minutes. The roux should become the color of dark chocolate. This step requires patience; do not rush it or let it burn.
2
Sauté the Holy Trinity
Once the roux is ready, immediately add the chopped onion, celery, and green bell pepper to the pot. This will stop the roux from cooking further.
Stir continuously for 5-7 minutes, until the vegetables soften and become translucent.
Add the minced garlic and cook for another 60 seconds until fragrant.
3
Build and Simmer the Soup
Slowly pour in the beef stock, one cup at a time, whisking vigorously after each addition to ensure the roux dissolves smoothly into the liquid without lumps.
Once all the stock is incorporated, add the turtle meat, crushed tomatoes, Creole seasoning, Worcestershire sauce, hot sauce, dried thyme, dried oregano, and bay leaves.
Stir everything together well. Increase the heat to bring the soup to a gentle boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 2 hours, or until the turtle meat is fork-tender. Stir occasionally to prevent sticking.
4
Finish and Serve
After simmering, remove the pot from the heat. Fish out and discard the bay leaves.
Stir in the dry sherry, chopped hard-boiled eggs, sliced green onions, and fresh parsley.
Let the soup sit for 5 minutes to allow the flavors to meld. Do not return to a boil.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the hot soup into bowls and serve immediately with a fresh lemon slice on the side for squeezing over the top.
750cal
30gprotein
16gcarbs
64gfat
Ingredients
1 cup Green Olives (pitted and coarsely chopped)
0.5 cup Kalamata Olives (pitted and coarsely chopped)
0.5 cup Giardiniera (drained and coarsely chopped)
1 stalk Celery (finely chopped)
2 cloves Garlic (minced)
2 tbsp Capers (drained)
0.25 cup Fresh Parsley (chopped)
1 tsp Dried Oregano
0.25 tsp Red Pepper Flakes (optional)
2 tbsp Red Wine Vinegar
0.33 cup Extra Virgin Olive Oil
1 loaf Muffuletta Bread (about 10 inches, round with sesame seeds. A sturdy Italian loaf can be substituted.)
113 g Genoa Salami (thinly sliced (approx. 4 oz))
113 g Mortadella (thinly sliced (approx. 4 oz))
113 g Capicola (thinly sliced (approx. 4 oz))
170 g Provolone Cheese (thinly sliced (approx. 6 oz))
Instructions
1
Prepare the Olive Salad
In a medium bowl, combine the chopped green olives, Kalamata olives, giardiniera, celery, garlic, capers, parsley, oregano, and red pepper flakes.
Pour in the red wine vinegar and extra virgin olive oil. Stir thoroughly to combine.
Cover the bowl and let the salad marinate for at least 30 minutes at room temperature. For the best flavor, prepare it a day ahead and refrigerate overnight.
2
Prepare the Bread
Slice the muffuletta loaf in half horizontally using a serrated bread knife.
Scoop out about 1-inch of the soft interior bread from both the top and bottom halves. This creates a cavity for the filling and prevents the sandwich from becoming soggy.
3
Assemble the Sandwich
Spoon about half of the olive salad, including some of the oil, onto the bottom half of the bread. Spread it evenly to the edges.
Layer the meats and cheese over the olive salad in the following order: Genoa salami, mortadella, capicola, and provolone cheese.
Spoon the remaining olive salad and its oil over the provolone cheese.
Place the top half of the bread on top to complete the sandwich.
4
Wrap and Press
Wrap the entire sandwich tightly in plastic wrap or aluminum foil.
Place it on a cutting board or baking sheet and put something heavy on top, like a cast-iron skillet, a few large cans, or a heavy book.
Let the sandwich press for at least 1 hour, or up to 3 hours, in the refrigerator. This crucial step melds the flavors and allows the bread to absorb the delicious juices from the olive salad.
5
Slice and Serve
After pressing, unwrap the sandwich.
Using a sharp serrated knife, cut the muffuletta into four equal wedges.
Serve at room temperature for the best taste and texture.
