Frog Legs Piquant
A traditional Cajun recipe for Frog Legs Piquant.
Ingredients
- 2 tbsp Vegetable Oil
- 0.3 cup All-Purpose Flour
- 3 tbsp Butter
- 1 large Diced Onion
- 1 Celery Stalk, Diced
- 0.5 Diced Green Pepper
- 3 clove Garlic, Minced
- 6 oz Tomato Paste
- 16 oz Whole Tomatoes, Drained, Chopped, Liquid Reserved
- 4 cup Chicken Broth
- 1 tsp Tabasco Pepper Sauce
- 1 tsp Worcestershire Sauce
- 0.5 tsp 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. Add the onion, celery, green pepper and garlic; saute for about 5 minutes, or until soft. Add the tomato paste, and cook over medium heat for about 10 minutes, stirring frequently. Add the tomatoes with the liquid, chicken broth, Tabasco sauce, Worcestershire sauce and black pepper. Cover and simmer over low heat for 45 minutes. Meanwhile, dust the frog legs with the remaining 2 tablespoons flour, seasoned with a small amount of salt and cayenne pepper. 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. Add the legs to the sauce and simmer, covered, for an additional 15 minutes. Serve over steamed rice.