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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.
For 6 servings
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.
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.
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.
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.
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.
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.
This cajun_creole recipe takes 150 minutes to prepare and yields 6 servings. At 396.52 calories per serving with 32.3g of protein, it's a moderately challenging recipe perfect for lunch or dinner or supper.
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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.
The most classic variation. Substitute the turtle meat with an equal amount of veal stew meat or beef chuck, cut into 1-inch cubes. Follow the recipe as written.
Some historic recipes call for spinach. Stir in 5 oz of fresh baby spinach during the last 5 minutes of cooking, along with the sherry, until it wilts.
For more heat, add 1/4 teaspoon of cayenne pepper along with the Creole seasoning, and increase the amount of hot sauce to your preference.
Turtle meat is a lean source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This soup contains a variety of vitamins and minerals from its ingredients, including iron from the meat, Vitamin C from the bell peppers and tomatoes, and B vitamins, supporting energy and immune health.
The long, slow simmering of the meat helps break down connective tissues, releasing collagen into the broth. Collagen is beneficial for supporting joint, skin, and bone health.
A typical 1.5 cup serving of Creole Turtle Soup contains approximately 550-650 calories, depending on the fat content of the meat and the amount of butter used in the roux.
Creole Turtle Soup is a rich, hearty dish. While it's an excellent source of protein and contains vitamins from the vegetables, it is also high in fat and sodium due to the roux and stock. It's best enjoyed as an occasional, indulgent meal rather than a daily health food.
Turtle meat can be difficult to find. Check with specialty butchers, seafood markets in the Gulf Coast region, or search for reputable online suppliers that sell farm-raised turtle meat.
The 'holy trinity' is the flavor base for much of Cajun and Creole cuisine. It consists of finely chopped onion, celery, and green bell pepper, typically used in a 2:1:1 ratio, though this recipe uses a 1:1:1 ratio for balance.
Yes. While sherry adds a traditional layer of flavor, you can omit it. To replace some of the acidity and complexity, you can add 1 tablespoon of red wine vinegar or a splash of beef broth mixed with a teaspoon of lemon juice.
The most traditional and best substitute is veal stew meat, which creates the classic 'Mock Turtle Soup'. You can also use beef chuck roast cut into cubes, as it becomes very tender with slow cooking.
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