Recipe Categories
Seafood
Meat 
Frog Legs

Lynn's Frog Legs Piquant

2 tbsp vegetable oil 1/4 cup all purpose flour
3 tbsp butter 1 large onion diced
1 celery stalk diced 1 small bell pepper chopped
3 cloves of garlic minced 1 can tomato paste 6 oz
1 can whole tomatoes 16 oz drained and chopped liquid reserves (I use Rotel Brand Tomatoes) 4 cups chicken broth
1 tsp Tabasco pepper sauce 1 tsp Worcestershire sauce
1/2 tsp black pepper 3 pounds frog meat (15 to 20 legs) or 8 to 10 carcasses
salt cayenne pepper

 
Directions
In a large saucepan over medium high heat, combine the oil and 2 tablespoon of flour to make a roux. Stir constantly until the roux is a light to medium brown about 15 minutes. Stir in the butter and add the onion, celery, green pepper and garlic and saute' for 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 for 45 minutes.
Meanwhile dust the frog legs or carcass with the remaining 2 tablespoon flour seasoned with a small amount of salt and cayenne pepper. Coat a large skillet with non-stick cooking spray or a small amount of oil, add the frog meat and saute' until lightly brown about 3 minutes on each side. Add the legs to the sauce and simmer for an additional 15 minutes if frog legs and 30 if using carcass meat. Serve over rice. If using cut up chicken, saute the meat 5 to 10 minutes longer until nearly cooked through, and simmer for 25 minutes. If using catfish, add directly to the sauce and simmer for 20 minutes.