1 tb Olive oil
12 Frog legs
1 tb Flour
1 c Onions; chopped
2 tb Green bell peppers; chopped
2 tb Red bell peppers; chopped
1/4 c Celery; chopped
1 ts Salt
1/2 ts Cayenne
1 Bay leaf
1/2 ts Dried thyme
1 tb Garlic; minced
3 c Tomatoes; peeled, seeded and
-chopped
1 ts Hot pepper sauce
1 Lemon; juice of
2 tb Parsley; chopped
2 c Steamed rice; hot
MMMMM--------------------------GARNISH-------------------------------
2 tb Green onions; chopped
2 tb Brunoise red peppers
2 tb Brunoise yellow peppers
In a large saute pan, heat the olive oil. When the pan is
smoking hot, add the frog legs and brown slightly on both
sides, about 2-3 minutes. Remove the frog legs.
Add the flour to the oil. Stir to 2-3 minutes to make a
light brown roux. Add the onions, peppers, celery, salt
and cayenne. Saute the vegetables for 3-4 minutes or until
wilted. Add the garlic and cook for 1 minute. Add the
tomatoes and hot sauce. When the mixture comes to a boil,
reduce to simmer. Simmer for 25-30 minutes.
Lay the frogs legs in the sauce and cook for 3-4 minutes,
basting with the sauce.
