FROG'S LEGS A LA SAUCE PIQUANT
Make and share this Frog's Legs a La Sauce Piquant recipe from Food.com.
Provided by Sarah Close
Categories Cajun
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Dredge frog legs in seasoned flour; tap off excess flour and reserve.
- Heat shortening in large skillet; saute frog legs until well done.
- With slotted spoon, remove legs; add reserved flour to skillet and cook, stirring, until golden.
- Add garlic and onion; cook, stirring, until vegetables are soft.
- Add tomatoes and stir until oil floats on top.
- Add water to desired consistency and season lightly.
- Add frog legs to sauce; simmer 10 minutes.
- Add parsley and onion tops just before serving.
Nutrition Facts : Calories 436.4, Fat 39, SaturatedFat 11.2, Sodium 15.5, Carbohydrate 20.6, Fiber 2.7, Sugar 4.4, Protein 3.4
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- In a large saucepan over medium high heat, combine the oil and 2 tablespoons 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 sauté 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, Worcestershire and black pepper. Cover and simmer over low for 45 minutes.
- Meanwhile dust the frog legs with the remaining 2 tablespoons of flour seasoned with a small amount of salt and cayenne pepper.
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