Frog legs sauce picante
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 12 | Frog legs | |
| 1 | tablespoon | Flour |
| 1 | cup | Onions; chopped |
| 2 | tablespoons | Green bell peppers; chopped |
| 2 | tablespoons | Red bell peppers; chopped |
| ¼ | cup | Clery; chopped |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Cayenne |
| 1 | Bay leaf | |
| ½ | teaspoon | Dried thyme |
| 1 | tablespoon | Garlic; minced |
| 3 | cups | Tomatoes; peeled, seeded and chopped |
| 1 | teaspoon | Tabasco |
| Juice of 1 lemon | ||
| 2 | tablespoons | Parsley; chopped |
| 2 | cups | Steamed rice; hot |
| 2 | tablespoons | Green onions; chopped |
| 2 | tablespoons | Brunoise red peppers |
| 2 | tablespoons | Brunoise yellow peppers |
Directions
GARNISH
in a large saute pan, heat the olive oil. When the pan is smoking hot, add the frog legs and brown slightly on both sides, about 2-3 minutes. Remove the frog legs. Add the flour to the oil. Stir to 2-3 minutes to make a light brown roux. Add the onions, peppers, celery, salt and cayenne. SAute the vegetables for 3-4 minutes or until wilted. Add the garlic and cook for 1 minute. Add the tomatoes and Tabasco. When the mixture comes to a boil, reduce to simmer. Simmer for 25-30 minutes. Lay the frogs legs in the sauce and cook for 3-4 minutes, basting with the sauce. Spoon the mixture over steamed rice.
Garnish with green onions and peppers.
Source: Essence of Emeril, #2324, TVFN formatted by Lisa Crawford, 4/29/96