Turtle Soup Recipe Creole Turtle Soup Hank Shaw 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. 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.
Turtle Soup Recipe Creole Turtle Soup Hank Shaw Add the garlic, cajun seasoning and tomato paste and stir to combine. cook this, stirring occasionally, for 3 to 4 minutes. mix in the turtle meat, then add the cup of white wine, the can of crushed tomatoes and the hot water, stirring as you add. add the bay leaves and bring this to a gentle simmer. add salt to taste. 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. 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. 1 2 6 oz. bottle louisiana hot sauce. salt and cayenne pepper. boil the turtle meat in unseasoned water until the meat falls off the bone, about 2 hours. drain and set aside. pour enough cooking.
Turtle Soup Recipe Creole Turtle Soup Hank Shaw 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. 1 2 6 oz. bottle louisiana hot sauce. salt and cayenne pepper. boil the turtle meat in unseasoned water until the meat falls off the bone, about 2 hours. drain and set aside. pour enough cooking. Heat oil in a heavy saucepan. add the flour 2 tbl at a time and cook, stirring frequently, over medium heat until the roux is chocolate colored. set aside. in a 5 quart saucepan, melt 3 4 stick butter and add turtle meat. cook over high heat until the meat is brown. add celery, onions, garlic, bell pepper, bay leaves, thyme, oregano, salt and. Turtle soup apparently goes way back in the area (dating to the 1750s, even!), and used to be made with actual green sea turtles. thankfully by the mid 1800s, philadelphians were forced to turn to the snapper turtles found in their own local marshes….
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