Cultured Palate: Dishes from the American Southeast
| May 2, 2018
2. Caouane
Creole-style turtle soup, known as caouane, is unique: unlike other versions of turtle soup, it uses snapping turtle instead of soft-shelled turtle. In New Orleans, this is a delicacy only served by traditional Creole restaurants that have served it for decades. Caouane starts with a deliciously dark roux, which lends a caramelized flavor to the soup that complements the turtle meat beautifully.
SHARE ON
Advertisement