Frog legs sauce picante

2 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
12 Frog legs
1 tablespoon Flour
1 cup Onions; chopped
2 tablespoons Green bell peppers; chopped
2 tablespoons Red bell peppers; chopped
¼ cup Clery; chopped
1 teaspoon Salt
½ teaspoon Cayenne
1 Bay leaf
½ teaspoon Dried thyme
1 tablespoon Garlic; minced
3 cups Tomatoes; peeled, seeded and chopped
1 teaspoon Tabasco
Juice of 1 lemon
2 tablespoons Parsley; chopped
2 cups Steamed rice; hot
2 tablespoons Green onions; chopped
2 tablespoons Brunoise red peppers
2 tablespoons Brunoise yellow peppers

Directions

GARNISH

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 Tabasco. 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. Spoon the mixture over steamed rice.

Garnish with green onions and peppers.

Source: Essence of Emeril, #2324, TVFN formatted by Lisa Crawford, 4/29/96

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