Frog Legs Piquant
A traditional Cajun recipe for Frog Legs Piquant.
Ingredients
- 2 Tablespoon Vegetable Oil
- 1/4 Cup All-Purpose Flour
- 3 Tablespoon Butter
- 1 Large Diced Onion
- 1 Celery Stalk, Diced
- 1/2 Diced Green Pepper
- 3 Cloves Garlic, Minced
- 6 Ounce Tomato Paste
- 16 Ounce Whole Tomatoes, Drained, Chopped, Liquid Reserved
- 4 Cup Chicken Broth
- 1 Teaspoon Tabasco Pepper Sauce
- 1 Teaspoon Worcestershire Sauce
- 1/2 Teaspoon Freshly Ground Black Pepper
- 20 Large Frog Legs [3 Pounds]
- Salt
- Cayenne Pepper
Instructions
- 1
In a large saucepan over medium-high heat, combine the oil and 2 tablespoons of the flour to make a roux, stirring constantly until it is light to medium brown, about 15 minutes. Stir in the butter.
- 2
Add the onion, celery, green pepper and garlic; saute for about 5 minutes, or until soft.
- 3
Add the tomato paste, and cook over medium heat for about 10 minutes, stirring frequently.
- 4
Add the tomatoes with the liquid, chicken broth, Tabasco sauce, Worcestershire sauce and black pepper. Cover and simmer over low heat for 45 minutes.
- 5
Meanwhile, dust the frog legs with the remaining 2 tablespoons flour, seasoned with a small amount of salt and cayenne pepper.
- 6
Coat a large skillet with nonstick cooking spray or a small amount of oil, add the frog legs, and saute until lightly browned, about 3 minutes on each side.
- 7
Add the legs to the sauce and simmer, covered, for an additional 15 minutes.
- 8
Serve over steamed rice.
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