|1 tablespoon||Olive oil|
|12||Frog legs (about 1 pound)|
|1 cup||Chopped onions|
|2 tablespoons||Chopped green bell peppers|
|2 tablespoons||Chopped red bell peppers|
|¼ cup||Chopped celery|
|½ teaspoon||Dried leaf thyme|
|1 tablespoon||Minced garlic|
|3 cups||Chopped tomatoes, peeled and|
|Juice of one lemon|
|2 tablespoons||Chopped parsley|
|2 cups||Steamed rice, hot|
|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.
Yield: 2 servings
ESSENCE OF EMERIL SHOW #EE2324
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