Frog Legs Sauce Piquante

Frog Legs Sauce Piquante
Yield
4servings
Yield
4servings
Frog Legs Sauce Piquante
Yield
4servings
Yield
4servings
Ingredients
  • 8ea large frog legs
  • 2tablespoons canola oil
  • 2tablespoons all-purpose flour
  • 3/4cup diced onion
  • 1/4cup diced green bell pepper
  • 1/4cup diced celery
  • 3cloves garlicminced
  • 1tablespoon salt
  • 1/4teaspoon cayenne pepper
  • 2 cups crushed tomatoes, with liquid
  • 1cup chicken stock
  • 3teaspoons hot sauce
  • 1teaspoon dried thyme
  • 1each bay leaf
  • 1tablespoon chopped fresh parsley
  • 1tablespoon fresh lemon juice
  • 1cup Hot cooked rice
  • Garnish: chopped fresh parsley
Yield:
Instructions
  1. In a large skillet, heat oil over medium-high heat. Add frog legs, and lightly brown on both sides, about 10 minutes. Transfer frog legs to a platter, and set aside.
  2. Add flour to skillet, and cook, stirring constantly, until a tan roux forms, 4 to 5 minutes.
  3. Add onion, bell pepper, celery, garlic, salt, and cayenne to skillet; cook until softened, 3 to 4 minutes.
  4. Add tomato, stock, 
hot sauce, thyme, and 
bay leaf. When mixture begins 
to simmer, reduce heat to medium. Simmer, uncovered, until sauce reduces, 15 to 20 minutes, stirring occasionally.
  5. Lay frog legs in sauce, and cook for 8 to 10 minutes, basting with sauce. Taste, and adjust seasoning, if needed. Stir in parsley and lemon juice. Remove bay leaf, and serve over rice. Garnish with parsley, if desired. Note: If sauce is too "dry" then add a little chicken stock and re-season.