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Turtle Soup
This is Kevin Boudreaux's recipe.
Roux:
1/4 cup oil or butter
1/4 cup flour
Turtle Soup:
1/4 cup olive oil
1 pound turtle meat, in small pieces
2 cups creole veggies
1 can Rotel tomatoes
2 quarts chicken or beef stock
1 large can tomato sauce
1 can cream of celery soup
1 can corn
cajun seasoning
1/2 tsp dry basil
#2 spaghetti noodles (uncooked), as desired
In a skillet, make the roux with the oil (or butter) and flour, cooking until peanut butter colored.
In a dutch oven, heat the oil and brown the turtle meat on medium-high heat. If it has not been marinated/seasoned ahead of time, season it with some cajun seasoning. Lower the heat to medium and add the veggies and tomatoes, cooking until soft. Add the roux to the dutch oven. Whisk in 2 cups of stock, getting everything incorporated. Add the rest of the stock, tomato sauce and celery soup, stirring to combine. Lower heat to a simmer and simmer the soup, covered for about an hour. Check for seasoning. Add corn and spaghetti noodles. When the noodles are cooked, the soup is done.
Some folks like to add chopped boiled egg and/or sherry to finish the soup.