Frog Legs Piquant

Instructions

1. 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. 2

   Add the onion, celery, green pepper and garlic; saute for about 5 minutes, or until soft.

3. 3

   Add the tomato paste, and cook over medium heat for about 10 minutes, stirring frequently.

4. 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. 5

   Meanwhile, dust the frog legs with the remaining 2 tablespoons flour, seasoned with a small amount of salt and cayenne pepper.

6. 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. 7

   Add the legs to the sauce and simmer, covered, for an additional 15 minutes.

8. 8

   Serve over steamed rice.