Learn to cook like a Cajun and develop your own style with help from south Louisiana cook and humorist, Jacques Gaspard, who's been cooking great Cajun foods for nearly 50 years. Learn how to prepare the best gumbos, seafood, jambalaya, stews, salads and deserts – the way they were originally prepared – pure and simple. Besides great original recipes you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! ... Ahheee!!

Sunday, October 13, 2013

Turtle Soup

Ingredients

  • 1/2 cup oil
  • 1/2 cup all-purpose flour
  • 1 large onion, chopped
  • 1 cup celery, chopped
    Turtle Soup
  • 1/2 cup bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 can tomato sauce
  • 1 can Rotel tomatoes
  • 4 bay leaves
  • 1 tsp. allspice
  • 1 quart water
  • 2 lbs. turtle meat
  • Salt and pepper to taste
Instructions
    Make a golden brown roux with oil and flour. Add meat, onions, celery, bell pepper and garlic. Cook for approximately 15 minutes then add Rotel tomatoes, tomato sauce, allspice, water, bay leaves, salt and pepper. Cook until meat is tender.

    Just before serving add green onions and parsley. Serve over cooked long grain rice.
    KT
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