Turtle Soup

Course : Cajun
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1 teaspoon salt and lemon pepper to taste
1/2 cup parsley - chopped
1 teaspoon thyme
2 medium lemons - cut in half
4 pieces bay leaves
2 teaspoons celery salt
1/4 cup beef extract
2 quarts water
1 can tomato sauce - -- (16 oz. can)
1 cup flour
6 cloves garlic - chopped
1 cup celery - diced
1 cup onions - diced
1 cup shortening - or salad oil or Crisco do not use olive oil
3 pounds turtle meat - boned and cut in 1 inch cubes

Preparation / Directions:

Sauté turtle in shortening until very brown and set aside. Brown flour (add more if needed). When brown add onion, celery and garlic and cook 10 minutes. Add tomato sauce, water, beef extract and then meat and all other ingredients, except garnish. Simmer about two hours or until meat is very tender. Garnish with lemon and chopped egg and add sherry to each plate before serving. This makes one gallon and freezes well. From The Official Louisiana Seafood and Wild Game Cookbook. Louisiana Cookbook Department of Wildlife and Fisheries P.O. Box 15570 Baton Rouge, Louisiana 70895 Price: $12.00 Source: Louisiana Cookbook

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