This recipe* comes from Dickie Brennan’s Palace Café in New Orleans, Louisiana.
Family recipes are meant to be enjoyed by all; and, as a family company, it is our pleasure to share with you. Just promise us one thing; honor our tradition by continuing to pass this recipe along to your family and friends. Bon Appétit, and we hope to see you again soon at Palace Café.
–Dickie Brennan, Steve Pettus, and Lauren Brennan-Brower
* This and many other great Creole Recipes can be found in Palace Café: The Flavor of New Orleans Cookbook.
8 ounces blond roux (4 ounces butter, 4 ounces all purpose flour)
½ pound veal stew meat
½ pound beef stew meat
½ pound turtle meat, ground
1 ounce butter
1 teaspoon garlic, minced
1 tablespoon dried thyme
½ cup green bell pepper, minced
½ cup onion, minced
½ cup celery, minced
3 ounces tomato puree
10 ½ cups stock, preferably dark veal stock
1 egg, hard-boiled and diced
½ cup spinach, cleaned and chopped
¼ cup lemon juice
½ cup sherry
2 ounces Worcestershire Sauce
2 ounces Crystal Hot Sauce
salt and freshly ground black pepper to taste
TO PREPARE: In a small saucepan, prepare roux by gently melting the butter and adding the flour. Stir the butter and flour over medium heat for 3 minutes until the mixture has a pleasant, toasty aroma. Remove from heat, let cool, and set aside.
Brown ground veal, beef, and turtle meat in a large soup pot. Drain and set aside. In the same pot, add butter, garlic, thyme, peppers, onions, and celery. Cook for about 2 minutes over medium heat, stirring occasionally until vegetables are tender. Add meat and tomato puree and simmer for additional 5 minutes. Add stock and bring to a boil. Reduce heat and simmer for 1 hour, occasionally skimming the fat that accumulates on the surface. Add remaining ingredients and simmer for an additional 20 minutes. Season to taste and serve.