Frog Legs Piquant Recipe

Serves/Makes: 6

Ingredients:

  • 15 to 20 large frog legs (about 3 pounds)
  • 2 tablespoons vegetable oil
  • 1/4 cup all-purpose flour
  • 3 tablespoons butter
  • 1 large onion, diced
  • 1 celery stalk, diced
  • 1/2 green pepper, diced
  • 3 garlic cloves, minced
  • 1 (6-ounce) can tomato paste
  • 1 (16-ounce) can whole tomatoes, drained, chopped, liquid reserved
  • 4 cups chicken broth
  • 1 teaspoon Tabasco pepper sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon freshly ground black pepper
  • Salt
  • Cayenne pepper
How to cook Frog Legs Piquant:
  • 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, and 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 the Frog Legs Piquant over hot steamed rice.

Note:

The Frog Legs Piquant recipe easy to prepare and so good!


This recipe for Frog Legs Piquant serves/makes: 6

The Frog Legs Piquant recipe is adopted from The Tabasco Brand Cookbook by Paul McIlhenny 2004.

Main Ingredient: Wild Game (more Wild Game recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: American (more American recipes)

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