Turtle Soup

Debbie W


Turtle Soup is a special treat in Louisiana. Both of my brothers were big sportsman. One of them used to say "Kill it, stuff it , or eat it". This was one of my brothers recipes. Note: here Louisiana we put whole boiled eggs in many of our soups and gumbos , they absorb all the spices and juices and are really yummy.


★★★★★ 1 vote

30 Min
1 Hr
Stove Top


  • 1/4 c
    olive oil
  • 1 lb
    coarsely ground turtle meat
  • 1 1/2 c
    trinity(common term in la..equal parts onion, bell pepper, &celery..used to start many dishes..cooking is next to godlyness,lol)
  • 2 clove
    chopped garlic
  • 1/4 c
  • 1/4 c
    red wine..the cheeper the better,lol
  • 6 c
    beef stock
  • 1
    bay leaf
  • 1/4 c
  • 1/4 tsp
  • 1/4 tsp
  • 1/4 tsp
  • pinch
  • 1/2 tsp
    lemon zest
  • 1/4 c
    dry sherry
  • 1 Tbsp
    tony chacheres
  • 1/2 c
    chopped tomato
  • ·
    hard boiled eggs peeled left whole

How to Make Turtle Soup


  1. Heat Olive oil in a heavy stock pot over medium heat. Add turtle meat cook until brown and crumbly. Add the "trinity" garlic and saulte for 1-2 min. Stir in flour to make your roux cooking and stirring constantly. add tomato and red wine, stirringto deglaze the pot.
  2. Add beef stock and cook on medium heat until the roux is cooked into mixture well. stirring constantly the mixture should be slightly thickened.Stir in sage, bay leaf, paprika, thyme, oregano, basil, and cumin. Simmer for 1 hour on low heat.
  3. Stir in lemon zest and simmer for 10 min. Add sherry and tonys and simmer another 10-20 min.
    Add boiled eggs and cover and turn heat off and let set up for 20 min or so before serving.

Printable Recipe Card

About Turtle Soup

Course/Dish: Other Soups
Main Ingredient: Wild Game
Regional Style: Cajun/Creole

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