Cajun Turtle Soup Recipe

Directions

Preheat oven to 400 degrees F (200 degrees C).

Place pineapple in a medium saucepan with juice reserved, and cap. Dilute with remaining juice in a saucepan with lid on. Bring to a rolling boil.

Stir oil, vinegar, olive oil, chicken soup stock, celery, pineapple, almonds, garlic, and marinade through or by teaspoons into a large stock pot. Season with cajun seasoning, reserving juice. Bring broth and celery to a boil.

Add shrimp, pepper and red wine and stir. Sprinkle over shrimp, pepper and wine.

Bring a large pot of lightly salted water to a boil. Add potatoes and cook, until potatoes are tender, about 15 minutes. Drain, and place them in pot to cool.

Heat butter in a large skillet over medium heat. Add egg and onion; stir-fry until tender. Remove from pan, and stir in shrimp, celery, pineapple, almonds, garlic, and salt.

Return skillet to heat. Add butter and brown on all sides. Simmer over medium heat for 10 minutes.

Return skillet to medium heat. Add green beans and potatoes, and stir-fry until tender. Add wine, wine, celery, cherry pie filling, and cooked rice.

Cover, and simmer for 20 minutes.