After The Hunt with Chef John Folse | LPB
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Friday, December 14, 2018
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Ingredients for Turtle Stock:

2 pounds Louisiana snapping turtle meat, bone-in
1 gallon water
2 quarts beef stock
2 onions, quartered
2 ribs celery, chopped
4 carrots, chopped
2 heads garlic, sliced in half
2 bay leaves
2 tbsps black peppercorns

Method for Turtle Stock:
In a large pot, combine all stock ingredients and bring to a rolling boil. Reduce to simmer then cook 2½ hours or until turtle is tender. Add more water as necessary to retain volume. When tender, remove turtle, cool and de-bone. Reserve turtle meat and stock and discard bones and vegetables.

Ingredients for Soup:

meat of de-boned turtle (see above)
1 gallon reserved turtle stock, divided
¾ cup vegetable oil
¾ cup flour
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
¼ cup minced garlic
1 (29-ounce) can tomato purée
1 (6-ounce) can tomato paste
zest of 1 lemon
⅛ tsp powdered cloves
¼ tsp powdered thyme
⅛ tsp red pepper flakes
¼ cup Chow Chow relish
2 bay leaves
salt and black pepper to taste
granulated garlic to taste
3 tbsps Worcestershire sauce
1 cup sliced green onions
¼ cup chopped parsley
3 boiled eggs, whites and yolks, diced

Method for Soup:
In a large Dutch oven, heat vegetable oil over medium-high heat. Add flour, stirring constantly until a dark brown roux is achieved. Add onions, celery, bell peppers and minced garlic and sauté 3–5 minutes or until vegetables are wilted. Add tomato purée and tomato paste, blending well into vegetable mixture. Add 3 quarts reserved turtle stock and whisk to blend well. Bring to a rolling boil then reduce to simmer. Add turtle meat and cook 30 minutes, stirring occasionally. Add lemon zest, cloves, thyme, red pepper flakes, Chow Chow relish and bay leaves and 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 Worcestershire, green onions and parsley. Just prior to serving, add diced eggs, stirring carefully. Ladle into warm soup bowls and serve hot with toasted French bread.

From “After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery,” Chef John Folse, Owner & CEO of Chef John Folse & Company, 2517 South Philippe Avenue, Gonzales, La. 70737,

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