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NOLA style Turtle Soup

posted Jan 14, 2019, 9:42 AM by outdoorkitchenshow   [ updated Jan 14, 2019, 9:45 AM ]
  • 2 sticks butter, plus 2 tbs to sauté meat and veggies
  • 3/4 cup flour
  • 2 lbs turtle meat, cut into bite size pieces
  • 2 cups finely chopped Creole veggie blend (onions, bell peppers, celery)
  • 1 tbsp minced garlic
  • 2 -3 tbsp Magic Swamp Dust seasoning
  • 1 1/2 cups tomato sauce
  • 1 quart beef stock
  • Cajun Garlic hot sauce (to taste - just a teaspoon will do)
  • 1 tsp sugar (just a pinch, not a tablespoon)
  • Several Gator Pickles® Quail Eggs, quartered
  • chopped parsley for garnish

  • In a skillet to the side, melt 2 sticks butter over medium heat, and when it starts to bubble quickly, add the flour, stirring well to make a medium brown roux. Turn off the heat while making the soup in a separate pot.

    In a 5-quart soup pot or dutch oven, melt the remaining butter over medium heat. Season the turtle meat with Magic Swamp Dust, add the meat to the pot, and cook over med-high heat quickly, just until the meat is browned. Once it's brown, lower the heat to medium and add the Creole veggies. Cook until the vegetables are transparent, scraping up the brown bits from the bottom of the pot as they cook.

    Once the veggies are softened, lower heat, add tomato sauce, and simmer for 5 minutes. Stir in the beef stock, mixing everything well and making sure nothing is sticking to the bottom of the pot. When the stock gets nice and hot, add the roux and cook over low heat, stirring, until the roux is incorporated. Add hot sauce, sugar, and little more Magic Swamp Dust. Let simmer until it gets nice and thick, about 30 minutes to an hour. Check for seasoning, adding more Magic Swamp Dust as necessary. Garnish with Gator Pickles® Quail Egg quarters and chopped parsley.