Recipe
Frog Legs Sauce Piquante
Ingredients
- 1 tablespoon olive oil
- 12 frog legs (about 1 pound)
- 1 tablespoon flour
- 1 cup chopped onions
- 2 tablespoons chopped green bell peppers
- 2 tablespoons chopped red bell peppers
- 1/4 cup chopped celery
- 1 teaspoon salt
- 1/2 teaspoon cayenne
- 1 bay leaf
- 1/2 teaspoon dried leaf thyme
- 1 tablespoon minced garlic
- 3 cups chopped tomatoes, peeled and seeded
- 1 teaspoon Tabasco
- Juice of one lemon
- 2 tablespoons chopped parsley
- 2 cups steamed rice, hot
- Garnish:
- 2 tablespoons chopped green onions
- 2 tablespoons brunoise red peppers
- 2 tablespoons brunoise yellow peppers
Directions
- In a large saute pan, heat the olive oil. When the pan is smoking hot, add the frog legs and brown lightly on both sides, about 2 to 3 minutes. Remove the frog legs. Add the flour to the oil. Stir for 2 to 3 minutes to make a light brown roux. Add the onions, peppers, celery, salt and cayenne. Saute the vegetables for 3 to 4 minutes or until wilted. Add the garlic and cook for 1 minute. Add the tomatoes and Tabasco. When the mixture comes up to a boil, reduce to a simmer. Simmer for 25 to 30 minutes. Lay the frog legs in the sauce and cook for 3 to 4 minutes, basting with the sauce. Squeeze in the lemon juice and add the parsley. Spoon the mixture over steamed rice. Garnish with the green onions and peppers.
Reviews