Louisiana Turtle Soup

Step by stepInstructions

1. Brown the meat in the oil in a large pot, about 5 minutes. Remove and set aside.
2. Whisk the flour into the oil and cook the roux until dark brown, about 12 minutes.
3. Add the onion, bell pepper, and celery and cook 5 minutes. Add the garlic.
4. Return the meat with the stock, tomatoes, thyme, Cajun seasoning, and bay leaves. Simmer covered 1 1/2 hours until the meat is tender.
5. Remove the bay leaves, stir in the sherry, and season with salt, pepper, and hot sauce.
6. Serve garnished with chopped egg and parsley.