Heat 2 tablespoons of oil in a large stockpot over medium-high heat. Brown the turtle meat along with seafood and meat seasonings. Cook for about 20 minutes, or until the liquid has almost evaporated.
Add onion, bell pepper, celery and garlic while stirring constantly. Add thyme and bay leaves. Reduce heat to medium and sauté (stirring frequently) 20 to 25 minutes, or until vegetables are tender and start to caramelize.
Add stock and tomato puree. Bring to a boil. Reduce heat and simmer uncovered 30 minutes, periodically skimming away any fat that rises to the top.
While stock is simmering, make a roux. Heat ½ cup oil over medium heat in a small saucepan. Add flour, a little at a time, stirring constantly with a wooden spoon being careful not to burn the roux.
After flour is added, cook for about 3 minutes, until roux smells nutty, is pale in color, and the consistency of wet sand.
Using a whisk, vigorously stir roux into soup, a little at a time to prevent lumping. Simmer uncovered for about 25 minutes, stirring occasionally to prevent sticking on the bottom.
Add sherry and bring to a boil. Add hot sauce and Worcestershire. Reduce heat and simmer 30 minutes or until starchy flavor is gone, skimming any fat or foam that rises to the top.
Add lemon juice. Return to a simmer for 15 to 20 minutes.
Add spinach and chopped egg; bring to a simmer and adjust seasoning with seafood seasoning or salt. Remove bay leaves before ladling the soup into bowls.
Serve with white rice and a teaspoon-splash of sherry on top.