01-28-2005, 04:16 AM
5 pounds turtle meat with bone, thawed if frozen (should measure about 6 cups cubed without bones) (see note)
5 quarts water
4 medium onions; quarter 2, chop 2 (divided)
1 tablespoon Italian seasoning
1 tablespoon Creole seasoning
1/2 teaspoon cayenne pepper
3 tablespoons salt
8 chicken bouillon cubes
2 1/2 cups pearled barley
2 cans (14 1/2 ounces each) chicken broth
1 package (1 ounce) dry onion soup mix
2 tablespoons dried sweet basil
4 cups sliced carrots
4 cups chopped celery
Wash and rinse turtle meat. Place in 12-quart pot with water. Bring to boil, then reduce heat to simmer. Skim foam from top while cooking as needed. Add quartered onions, Italian seasoning, Creole seasoning, cayenne pepper, salt and bouillon cubes. Simmer 2 hours.
Remove meat and cool slightly. When cool, remove bones and cut into pieces. Pour broth through strainer, then return to pot with meat.
Bring to boil. Add barley, canned chicken broth, dry soup mix and basil, then reduce heat and simmer 30 minutes. Add carrots, celery and remaining chopped onions. Simmer until vegetables are tender, about 45 minutes. Makes about 12 main-dish servings.
5 quarts water
4 medium onions; quarter 2, chop 2 (divided)
1 tablespoon Italian seasoning
1 tablespoon Creole seasoning
1/2 teaspoon cayenne pepper
3 tablespoons salt
8 chicken bouillon cubes
2 1/2 cups pearled barley
2 cans (14 1/2 ounces each) chicken broth
1 package (1 ounce) dry onion soup mix
2 tablespoons dried sweet basil
4 cups sliced carrots
4 cups chopped celery
Wash and rinse turtle meat. Place in 12-quart pot with water. Bring to boil, then reduce heat to simmer. Skim foam from top while cooking as needed. Add quartered onions, Italian seasoning, Creole seasoning, cayenne pepper, salt and bouillon cubes. Simmer 2 hours.
Remove meat and cool slightly. When cool, remove bones and cut into pieces. Pour broth through strainer, then return to pot with meat.
Bring to boil. Add barley, canned chicken broth, dry soup mix and basil, then reduce heat and simmer 30 minutes. Add carrots, celery and remaining chopped onions. Simmer until vegetables are tender, about 45 minutes. Makes about 12 main-dish servings.