3 pounds cleaned snapping turtle
1/2 pound diced ham
1 cup vegetable oil
1 cup flour
2 cups chopped onions
2 cups chopped celery
1 cup chopped bell pepper
1/4 cup diced garlic
1 cup chopped tomato
4 quarts chicken stock
2 whole bay leaves
1/2 teaspoon thyme
1/2 teaspoon allspice
pinch of nutmeg
pinch of mace
6 whole cloves
1 tablespoon lemon juice
1/2 cup Madeira wine
3 grated boiled eggs
salt and cracked black pepper to taste
In a two gallon stockpot, heat oil over medium high heat. Add flour and using a wire whisk, stir constantly until roux is golden brown. Do not scorch. Should black specks appear, discard and begin again. Add onions, celery, bell pepper, garlic and tomatoes. Saute three to five minutes or until vegetables are wilted. Add turtle and diced ham and stir well into mixture. Cook approximately ten minutes. Add chicken stock, one ladle at a time, stirring constantly until all is incorporated. Add bay leaf, thyme, allspice, nutmeg, mace, cloves and lemon juice. Bring to a low boil, reduce to simmer and cook approximately one to one and a half hours or until turtle is tender. Once the soup is cooked, add Madeira wine and grated eggs. Season to taste using salt and cracked black pepper.
Cajun Index | Recipe Index | Home