Classic Creole Turtle Soup Drick S Rambling Cafe 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. 1. 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.
Turtle Soup Recipe Creole Turtle Soup Hank Shaw Step 3: to a large pot or dutch oven, add the butter and melt. step 4: add the flour and stir with a wooden spoon (or use a whisk) until totally mixed in. step 5: stay continuously stirring this roux until it reaches a peanut butter color. step 6: add the chopped onions, bell peppers and celery. then the garlic. Reduce heat to medium. add flour and cook 2 minutes. return heat to medium high, add sherry, and scrape bottom of pot to loosen any browned bits. stir in 8 cups water and tomatoes. bring to a boil, then reduce heat to a simmer. tie together thyme and oregano sprigs with butcher’s twine; add to pot and simmer 35 minutes. Slowly add the stock, stirring and scraping the pan bottom constantly to prevent dough balls from forming in the soup. stir in the worcestershire, pepper sauce, parsley and thyme. simmer 30 minutes. In a 5 quart saucepan, melt the remaining butter. add turtle meat. cook over high heat until the meat is brown. add celery, onions, garlic and seasonings. cook until the vegetables are transparent. add tomato purée, lower heat and simmer for 10 minutes. add the stock and simmer for 30 minutes. add the roux and cook over low heat, stirring.
Classic Creole Turtle Soup Drick S Rambling Cafe Slowly add the stock, stirring and scraping the pan bottom constantly to prevent dough balls from forming in the soup. stir in the worcestershire, pepper sauce, parsley and thyme. simmer 30 minutes. In a 5 quart saucepan, melt the remaining butter. add turtle meat. cook over high heat until the meat is brown. add celery, onions, garlic and seasonings. cook until the vegetables are transparent. add tomato purée, lower heat and simmer for 10 minutes. add the stock and simmer for 30 minutes. add the roux and cook over low heat, stirring. 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. Season the turtle with 1 teaspoon of the salt and black pepper. add the meat and brown evenly, stirring constantly, for about 10 minutes. remove from the heat and transfer the meat to a platter.
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