Sauteed Frog Legs with Tomato Garlic Butter

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Luscious Legs

Picture of Sauteed Frog Legs with Tomato Garlic Butter Recipe Photo: Sauteed Frog Legs with Tomato Garlic Butter Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 9 Reviews
Total Time:
25 min
Prep
15 min
Cook
10 min
Yield:
4 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 1 pound large frog legs
  • 1 cup all-purpose flour
  • 1 tablespoon Essence, recipe follows
  • 1/4 cup unsalted butter
  • 1/4 cup minced shallots
  • 1 tablespoon minced garlic
  • 1/2 cup chopped fresh tomatoes, peeled and seeded
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup dry white wine
  • 1 tablespoon finely chopped fresh parsley leaves

Directions

Cut the frog legs in half. Season both the legs and flour with Essence. In a large saute pan, over medium heat, melt the butter. Dredge the frog legs in the seasoned flour and shake to remove any excess flour. Add the frog legs to the hot pan and saute until golden, turning as needed, about 2 to 3 minutes each side. Add the shallots and garlic and saute for 1 minute. Add the tomatoes, season with salt and pepper, and cook for 1 minute. Add the wine, simmer for 2 minutes, then stir in the parsley. Remove from the heat and serve.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Print Recipe

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 9 reviews

  • on August 14, 2011

    Flag

    I found this to be a very nice change from the usual fried froglegs down here in North Carolina. Most everything is fried in the south! LOL! Anyway, as far as being extinct, I have thousands of these frogs just on my pond alone. They are far from extinct here! I didn't eat the ones hear, I bought far raised ones and ate those.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 20, 2011

    Flag

    Frogs like this are farmed raised. Not only did you spell extinct wrong but something going extinct would be endangered, which frogs are not.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 03, 2010

    Flag

    Who is the crazy from Savannah, these are farm raised for the most part and far from disappearing from the planet. I hate people that don't eat meat! I love frog legs, sweet and yummy!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Frog Legs with Pinot Grigio Mayo

Frog Legs with Pinot Grigio Mayo

Rated 5 stars out of 5
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google