106 COWAN OR TURTLE SOUP | Hooks, Lies & Alibis with Chef John Folse | LPB
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Monday, December 10, 2018
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Prep Time: 1½ Hours
Yields: 4–6 Servings

3 pounds diced turtle meat
salt and black pepper to taste
granulated garlic to taste
½ cup vegetable oil
⅓ cup flour
1 cup diced yellow onions
½ cup diced celery
¼ cup diced green bell pepper
2 tbsps minced garlic
1 cup diced tomatoes, with juice
2 quarts beef stock
3 sprigs fresh thyme
red pepper flakes to taste
1 bay leaf
¼ cup thinly sliced green onions
1 tbsp chopped parsley
2 hard-boiled eggs, peeled and diced

Place turtle meat in a large bowl then season to taste using salt, black pepper and granulated garlic. Set aside. In a large Dutch oven, heat vegetable oil over medium-high heat. Add flour, stirring constantly until a dark brown roux is achieved. Add turtle meat and cook 2–3 minutes, stirring constantly. Add onions, celery, bell pepper and minced garlic then sauté 3–5 minutes or until vegetables are wilted. Add diced tomatoes, blending well into vegetable mixture. Add stock and whisk to blend well. Bring to a rolling boil then reduce to simmer. Cook 30 minutes, stirring occasionally. Add thyme sprigs, red pepper flakes and bay leaf then simmer for an additional 30 minutes. Continue to add stock as needed to retain a soup-like consistency. Adjust seasonings to taste using salt, pepper and granulated garlic then add green onions and parsley. Just prior to serving, add diced eggs, stirring carefully. Ladle into warm soup bowls and serve hot.

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