Bayou Turtle Soup Recipes

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TURTLE SOUP



Turtle Soup image

This hearty soup has a real "snappy" flavor from the cayenne pepper and lemon juice. It's a treat and good use of turtle meat. With a salad and fresh bread, a steaming bowlful makes a nice meal. -Dave Wood, Elmwood Park, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h40m

Yield 6 servings.

Number Of Ingredients 14

1-1/3 pounds turtle meat
4-1/2 cups water
2 medium onions
1 bay leaf
1/4 teaspoon cayenne pepper
1-1/4 teaspoons salt
5 tablespoons butter, cubed
1/3 cup all-purpose flour
3 tablespoons tomato puree
3 tablespoons Worcestershire sauce
1/3 cup chicken broth
2 hard-boiled large eggs, chopped
1/4 cup lemon juice
Chopped fresh parsley, optional

Steps:

  • In a heavy 4-qt. saucepan, bring turtle meat and water to a boil. Skim off foam. Chop 1 onion and set aside. Quarter the other onion; add to saucepan along with bay leaf, cayenne pepper and salt. Cover and simmer for 2 hours or until the meat is tender. Remove meat with a slotted spoon and cut into 1/2-in. cubes; set aside. Strain broth and set aside. Rinse and dry saucepan; melt butter over medium-high heat. Cook chopped onion until tender. Add flour; cook and stir until bubbly and lightly browned. Whisk in reserved broth; cook and stir until thickened. Reduce heat; stir in tomato puree and Worcestershire sauce. Simmer,, uncovered, for 10 minutes. Add chicken broth, eggs, lemon juice and meat. Simmer for 5 minutes or until heated through. Garnish with parsley if desired.

Nutrition Facts : Calories 325 calories, Fat 18g fat (8g saturated fat), Cholesterol 156mg cholesterol, Sodium 898mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.

CREOLE TURTLE SOUP



Creole Turtle Soup image

This is a classic Creole turtle soup from New Orleans. It's super easy to make... once you have a turtle. See the recipe notes for some suggestions.

Provided by Hank Shaw

Categories     Main Course     Soup

Time 3h20m

Number Of Ingredients 19

2 1/2 pounds turtle meat on the bone, (or 1 1/2 pounds boneless)
4 bay leaves
Salt
1 cup flour
8 tablespoons unsalted butter
2 celery stalks, (minced)
1 green bell pepper, (minced)
1 1/2 cups minced onion
4 garlic cloves, (minced)
One 18- ounce can crushed tomatoes
3 tablespoons Worcestershire sauce
1 tablespoon sweet paprika
1/2 teaspoon cayenne, (or to taste)
1/2 cup dry sherry
1/3 cup chopped parsley
2 hard-boiled eggs, (chopped)
Grated zest of a lemon
Black pepper
2 tablespoons freshly squeezed lemon juice

Steps:

  • Start by making the turtle stock. Put the turtle meat into a large pot and cover with 8 cups of water. Add the bay leaves and about a tablespoon of salt. Bring to a boil and skim the scum that floats to the top. Drop the heat to a bare simmer and cook until the turtle meat wants to fall off the bone, about 2 to 3 hours.
  • Remove the meat from the pot and pull it off the bones. Chop as coarse or as fine as you want. Strain the turtle broth and put it into a pot set over low heat to keep warm.
  • In a Dutch oven or other soup pot, melt the butter over medium-high heat and stir in the flour. Cook this, stirring almost constantly, to make a roux the color of peanut butter, which will take about 10 to 15 minutes.
  • Add the green pepper, celery and onion and cook for about 5 minutes. Add the garlic and cook another minute. Add the chopped turtle meat and stir to combine.
  • Stir in a cup of the turtle stock at a time until you the soup is the consistency of gravy. Add the tomatoes, Worcestershire sauce, cayenne and paprika. Add more turtle broth until the soup thins a bit. It should be thicker than water, thinner than gravy -- like chicken and dumplings if you are familiar with that. Simmer gently for 15 minutes, or until the vegetables are soft.
  • Finish the soup with the sherry, parsley, lemon zest and hard-boiled eggs. Add them all, stir to combine and simmer for a minute or two. Add salt, black pepper and lemon juice to taste. Serve alone or with rice.

Nutrition Facts : Calories 408 kcal, Carbohydrate 24 g, Protein 33 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 211 mg, Sodium 308 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

WHITE TAVERN TURTLE SOUP



White Tavern Turtle Soup image

Courtesy Rosella Bourgeois Bernard

Yield 8-10 servings

Number Of Ingredients 14

2 pounds turtle meat
3 tablespoons Rouses vegetable oil or lard
Rouses salt and black pepper
2 large onions, chopped
1 large bell pepper, chopped
1 cup celery, chopped
2 garlic cloves, chopped
3 tablespoons flour
4 bay leaves
1 cup of tomato sauce
1 tablespoon Worcestershire sauce
1/2 lemon, sliced thinly
4 quarts of water
Optional: boiled eggs and sherry, to taste

Steps:

  • Season turtle meat with salt and pepper. Coat a large cast-iron skillet with the oil. Render the turtle meat (cook until brown) at a medium to high heat. Remove the meat from pot. Reduce heat to medium. Add onions, celery, bell pepper and garlic and cook until tender. Slowly whisk in flour to make a "roux." Return the turtle meat to the pot. Add tomato sauce and 1 cup of water. Cook for 30 minutes. Add lemon, bay leaves, Worcestershire sauce and 4 quarts of water (you may use stock instead). Reduce heat to low and simmer uncovered until soup reaches desired thickness. Serve with boiled eggs and sherry to taste.

BEST TURTLE SOUP



Best Turtle Soup image

Turtle Soup is almost as synonymous with Nola Cuisine as Gumbo, in fact, it probably outsells the Gumbo in a lot of establishments. Unlike the clear Turtle Soups made in other parts of the world, the Louisiana variety is a dark, robust soup, bordering on a stew. There are also Mock Turtle Soups which are good as well, usually...

Provided by Donna Graffagnino

Categories     Other Soups

Time 1h55m

Number Of Ingredients 25

ROUX INGREDIENTS
1/2 c unsalted butter
1/2 c ap flour
SOUP INGREDIENTS
4 Tbsp unsalted butter
1 lb turtle meat, cut into 1/2 inch cubes
1 1/2 c onion, finely diced
1 c celery, finely diced
1/4 c green onions, sliced thin
2 tsp garlic, minced
2 fresh bay leaves
1 can(s) diced tomatoes with juice
1 can(s) 6 oz tomato sauce* (optional)
1 qt beef stock
1/2 tsp cayenne pepper or more to taste
1 dash(es) ground allspice
1 Tbsp fresh thyme leaves
2 tsp fresh marjoram, chopped
salt & black pepper to taste
1/4 c fresh lemon juice
4 Tbsp worcestershire sauce
3 Tbsp sherry
3 hard boiled eggs, whites diced, yolks smashed with a fork
lemon slices
5 tsp italian parsley, finely chopped

Steps:

  • 1. Melt the half cup of butter in a heavy bottomed saucepan, whisk in the flour, cook to make a peanut butter colored roux. Set aside.
  • 2. In a large saucepan or dutch oven, melt the 4 Tbsp of unsalted butter over medium-high heat, add the diced turtle meat and saute until nicely browned.
  • 3. Lower the heat to medium, add both types of onions, the celery, and garlic. Season with salt and black pepper. Saute until the vegetables are tender.
  • 4. Add the tomatoes, season with a little salt so they will break down, cook for 10 minutes.
  • 5. Add the tomato sauce, beef stock, worcestershire, cayenne, allspice, and bay leaves. Bring to a boil, then down to a simmer. Simmer for 20-30 minutes, stirring occasionally and skimming off any impurities that may rise to the surface.
  • 6. Whisk in the roux, simmer until thickened and smooth. Add the thyme, and marjoram, simmer for 15-20 minutes more.
  • 7. Add the lemon juice, 3 tsp of the parsley, and the smashed egg yolk, heat through
  • 8. Serve garnished with lemon slices, diced egg whites, and parsley. Add the sherry at the table, about 1-2 tsp per bowl. Enjoy!
  • 9. *NOTES: As far as finding Turtle Meat in your area, you may have a bit of a challenge. If you have a great Asian Market in your area, it's probably your best bet, they may even have them live if you would like to butcher them yourself. It's a messy business though, with a lot of blood and Post Mortem squirming. I buy frozen. If you can purchase bone-in Turtle Meat, do so! You can Roast the bones and infuse the flavor into your Beef Stock. Roast them in a 400 degree F oven until a nice deep brown, then add them to your Beef Stock and simmer for 30 minutes to an hour. If you like your turtle soup with a rich brown gravy, leave out the tomato sauce. Adding the tomato sauce will add another layer of flavor and will only change the color of the soup slightly.

TURTLE SOUP



Turtle Soup image

Provided by By Nathan Gresham, Beausoleil Resturant and Bar

Number Of Ingredients 32

1 pound deboned turtle meat
2 tablespoons olive oil
2¼ teaspoons dried thyme
1½ teaspoons dried oregano
½ teaspoon ground clove
1 teaspoon chile powder
2 onions, finely diced
1 stalk celery, finely diced
2 green bell peppers, finely diced
2 tablespoons minced garlic
½ teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon crushed red pepper
1½ teaspoons dried basil
2 bay leaves
2 tablespoons paprika
2 cups Dark Flour (recipe follows)
1 cup red wine
4 cups crushed tomatoes
2 cups sherry
2 quarts chicken stock
3 hard-cooked eggs, peeled and diced
½ cup fresh lemon juice
½ cup chopped fresh parsley
2 teaspoons salt
1 teaspoon ground black pepper to taste
Sherry, to serve
Lemon wedges, to serve
French bread, to serve
Garnish: chopped fresh parsley
2 cups all-purpose flour

Steps:

  • Cut turtle meat into 1-inch pieces, cleaning away any tendons or fat. Grind meat with a grinder fitted with a small die.* In a large Dutch oven, add olive oil, and heat over medium heat. Add turtle meat, and cook until browned. Add thyme, oregano, clove, and chile powder, and cook for 2 minutes. Add onion, celery, bell pepper, garlic, allspice, cumin, coriander, red pepper, basil, bay leaves, and paprika, and cook until the vegetables are tender. Turn off heat, and add Dark Flour, stirring very well. Add red wine, tomato, and sherry, and stir until combined. Turn heat back on, and stir well. Add chicken stock, and bring to a boil; reduce heat, and simmer. Add egg, lemon, parsley, salt, and pepper, and simmer 1 hour; adjust seasoning to taste. Divide soup among serving bowls, and garnish with parsley, if desired. Serve with sherry, lemon, and French bread, if desired.
  • Preheat oven to 350°. In a rimmed baking sheet, add 2 cups all-purpose flour. Bake, stirring occasionally, until browned and nutty. Use immediately, or let stand until cool and store up to 1 month in a sealed container.

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