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Frog Leg Sauce PiquantMain Dishes & Casseroles
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Submitted by Maw Maw
on Tuesday, April 22, 2003
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| Makes: | |
| Prep Time: | 20 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 20 minutes |
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Anyone who thinks frogs are just for little kids to put in their pockets and play with, have never eaten fried frog legs or frog sauce piquant. In this dish most cajuns will use the head and body carcuss for the sauce piquant and save the legs for frying. Most people think frogs taste like chicken......I say it taste even better than chicken. Speaking of which, as the recipes notes you can use use instead of frog meat, chicken or catfish. Both are totally wonderful in this dish.
This recipe came out of The Tobasco Brand Cookbook that I bought at a half-price bookstore. I could not figure out why they wanted to get rid of it. Oh well, Lucky Me! |
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| Ingredients |
| 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 |
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| | | 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. |
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