"Bayou Bill" Scifres
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Bayou Bill's Turtle Soup
Copyright © 2003 by Bill Scifres

2 - 3 pounds turtle meat
3 quarts of tomatoes
1/4 stick butter (or olive oil)
2 pounds fresh or frozen mixed vegetables (peas, carrots, corn, etc.)
6 medium potatoes, diced
3/4 head of cabbage, sliced thin
2 - 3 quarts of chicken broth 
salt and pepper to taste


Brown turtle meat in butter, salt and pepper, then slowly cook (stirring often) for about a half hour, covered. Pour chicken broth in large saucepan, with cover, and stir in tomatoes and vegetables. When cooking, slowly stir in turtle meat and allow it to simmer, covered, for two hours. Stir in cabbage and allow pot to simmer, stirring occasionally, until cabbage is tender. Salt and pepper is added, to taste, throughout cooking. More chicken broth or water may be added as needed.

A Tip or Two: Tomato juice or pulp may be substituted for tomatoes  . . . Other seasoning agents may be used in addition to salt and pepper . . . Dumplings or noodles may be cooked separately or in the soup pot . . . 

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