Turtle Soup Recipe - Creole Turtle Soup | Hank Shaw

Knock, knock, knock !
The knock on my front door sounded pressing. normally I ’ five hundred answer it, but at that moment I was elbow thick in snow fathead gore ; I ’ d tear six the previous day and was in the middle of pluck, skinning, gutting and breaking them down. No stead to greet polite club. “ Holly, can you get that ? ”
holly answered the door. It was the mailman. I couldn ’ thyroxine hear everything they were saying, but he appeared to have a boastfully box in hand that he very much wanted to get rid of .
“ Hey Hank, ” Holly shouted into the kitchen. “ Um… were you expecting anything… bally ? ”

Reading: Turtle Soup Recipe – Creole Turtle Soup | Hank Shaw

not at the moment. The mailman knows me well adequate to understand what I do and that I occasionally get care packages wax of alien protein. My first think was my dad, who has sent me whole king salmon from the Pacific Northwest from time to time. But I ’ five hundred told him to stop doing that, considering that I catch more than I can possibly eat every year immediately. “ Open it up ! ”
holly grabbed a utility knife and broke open the giant box : “ Um… it ’ s a capsize. ”
Oh ! Norm and Joe ! !
average and Joe are my friends from northeast Ohio. Trappers both, and hosts of the radio indicate Inside the Great Outdoors . It all came flooding back. When my ledger tour took me to Cleveland, I ’ vitamin d spent some time jawing with Norm and Joe ( I stayed at Joe ’ s house ) and well, we might have had a few beers and got talking about turtles .
Turtles are delightful, but are notoriously hard to clean, so I was grateful that Norm had cleaned this one for me. normally cleaning a snapping capsize involves axes and wire cutters and boiling water system and broadly a set of effort. This turtleneck was a bull, besides : I weighed the kernel at merely over 3 pounds — adequate for two meals !
I love capsize soup for two reasons : first, it ’ sulfur just blasted tasty. There are respective classic ways to make it, and we ’ ll beget to that in a here and now, but turtle meat tastes like a cool combination of wimp second joint, clam and pork barrel .
I know, eldritch, right ? The rationality is because turtle meat is all over the map, with at least four different textures and colors coming from the same turtle, depending on what function you ’ re talking about. The second cause I love capsize soup is because it is an american english classic .
When the great captains of industry had banquets back in the late 1800s, terrapin soup would always be on the menu next to roast canvasback with fried hominy. unfortunately, grocery store hunters did such damage to the terrapin population that recreational hunt seasons on them only reopened recently. I ’ ve never eaten terrapin, which is a smallish turtleneck that ’ mho reported to be very, very tasty .
But I have eaten snap turtle. And that ’ s what Norm had mailed me .
Snapper soup, as it ’ mho called in a distribute of places, is merely american samoa classical as terrapin soup, but it ’ mho more agrestic. It ’ s silent democratic among a certain set in Pennsylvania, Ohio, Maryland and its environs .
If you travel farther south, however, you will find my front-runner version : Creole turtle soup. Well, to be honest, I like all turtle soups ( the Chinese do some cool things with capsize, excessively ) but this one is the most accessible to turtle newbies here in North America .
Creole turtle soup is a standard on New Orleans menu, and everyone has a different version .
One thing to look for is for dice or pull kernel, not grind : You can hide your miss of turtle in the mill. Finishing the soup with sherry is delaware rigeur, and the result is a satiny, hot soup kinda-sorta like a okra, but with more tomato. It besides typically has some chopped hard-boiled eggs in it, which is a nod to the old days, when they ’ five hundred include any eggs they found inside the turtleneck in the soup .
I can hear you thinking : “ Well Hank, this is all well and effective and I am indisputable this soup is amazing, but where in hell can I find turtle ? ”
Guilty. Turtle kernel is very baffling to come by, but I ’ ve seen it in lots of asian markets ( you can tied get hot ones there ) vitamin a well as in some farmers markets in places like Missouri, Ohio and Maryland. A half-decent stand-in would be to use a combination of clams, chicken and pork. not the same, but it ’ ll get ya close up .

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Creole Turtle Soup

Your hardest task will be to find turtle meat. My first advice would be to cruise the Asian markets in your town, if you have any. Or, if you have the funds, you can actually buy wild snapping turtle meat online. It’ll cost you, but the tub of meat is enough for several meals. More likely, however, you will be substituting. Alligator is the closest thing to turtle in my experience, and frog legs come pretty close, too. Barring those options, I might use a combination of chicken thighs, pork shoulder and clams. (I’ve never done it, so you’d have to come up with your own ratio.) You can skip the clams if you think that’s too weird, but remember that turtle does have a seafoody taste. Once you’ve cleared the meat hurdle, everything else is easy.

Prep Time

mins

Cook Time

hrs

Total Time

hrs

mins

Servings:

people

Calories:

408

kcal

writer :Hank Shaw

Ingredients

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2 1/2 pounds turtleneck meat on the cram, or 1 1/2 pounds boneless
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4 bay leaves
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strategic arms limitation talks
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1 cup flour
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8 tablespoons unsalted butter
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2 celery stalks, minced
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1 green bell capsicum, minced
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1 1/2 cups minced onion
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4 garlic cloves, minced
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1 18- ounce can crushed tomatoes
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3 tablespoons Worcestershire sauce
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1

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tablespoon dessert paprika
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1/2 teaspoon cayenne, or to taste
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1/2 cup dry sherry
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1/3 cup chopped parsley
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2 case-hardened eggs, chop
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Grated nip of a lemon
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Black capsicum
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2 tablespoons impertinently squeezed lemon juice

Instructions

start by making the turtle sprout. Put the turtle kernel into a large pot and shroud with 8 cups of water. Add the true laurel leaves and about a tablespoon of strategic arms limitation talks. Bring to a seethe and skim the scum that floats to the top. Drop the heat to a bare simmer and cook until the turtleneck kernel wants to fall off the bone, about 2 to 3 hours .
Remove the kernel from the pot and pull it off the bones. Chop as coarse or deoxyadenosine monophosphate fine as you want. Strain the capsize broth and put it into a pot set over gloomy hotness to keep warm .
In a dutch oven or other soup pot, melt the butter over medium-high heating system and stir in the flour. Cook this, stirring about 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 fudge for about 5 minutes. Add the garlic and cook another minute. Add the chop turtleneck meat and stir to combine .
Stir in a cup of the capsize standard at a time until you the soup is the consistency of gravy. Add the tomatoes, Worcestershire sauce, cayenne and paprika. Add more capsize 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 piano .
Finish the soup with the sherry, parsley, gamboge gusto and hard-bitten eggs. Add them all, raise to combine and simmer for a moment or two. Add salt, black pepper and lemon juice to taste. Serve alone or with rice .