New Orleans Style Creole Turtle Soup Recipe
Growing up in southern Louisiana, with my roots in the heart in Cajun country, I learned to make gumbo, étouffée, Couvillion and fricassee by watching my mom. Each of these recipes have common ingredients—the "trinity," which is chopped onion, bell pepper and celery, as well as garlic and most have a roux, which is flour cooked in oil to the desired color. For gumbos, you want a dark roux. For étouffée and Couvillion, you want a "blond" roux. And I learned early that you NEVER EVER walk away while cooking a roux. While we were dating, I learned that my husband's favorite soup in the world is Creole Turtle Soup from any of the Brennan's family restaurants in New Orleans. I did not care for my first taste of it and I think the reason is that while it has all of the main ingredients in any Louisiana stew or soup, it has a more eclectic flavor profile. In creole cooking, butter is often used in roux. The recipe also uses a large amount of