Frog Legs Sauce Piquante

Total Time:
50 min
10 min
40 min

2 servings

  • 1 tablespoon olive oil
  • 12 frog legs (about 1 pound)
  • 1 tablespoon flour
  • 1 cup chopped onions
  • 2 tablespoons chopped green bell peppers
  • 2 tablespoons chopped red bell peppers
  • 1/4 cup chopped celery
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1 bay leaf
  • 1/2 teaspoon dried leaf thyme
  • 1 tablespoon minced garlic
  • 3 cups chopped tomatoes, peeled and seeded
  • 1 teaspoon Tabasco
  • Juice of one lemon
  • 2 tablespoons chopped parsley
  • 2 cups steamed rice, hot
  • Garnish:
  • 2 tablespoons chopped green onions
  • 2 tablespoons brunoise red peppers
  • 2 tablespoons brunoise yellow peppers
  • In a large saute pan, heat the olive oil. When the pan is smoking hot, add the frog legs and brown lightly on both sides, about 2 to 3 minutes. Remove the frog legs. Add the flour to the oil. Stir for 2 to 3 minutes to make a light brown roux. Add the onions, peppers, celery, salt and cayenne. Saute the vegetables for 3 to 4 minutes or until wilted. Add the garlic and cook for 1 minute. Add the tomatoes and Tabasco. When the mixture comes up to a boil, reduce to a simmer. Simmer for 25 to 30 minutes. Lay the frog legs in the sauce and cook for 3 to 4 minutes, basting with the sauce. Squeeze in the lemon juice and add the parsley. Spoon the mixture over steamed rice. Garnish with the green onions and peppers.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Frog Legs with Pinot Grigio Mayo