Frog legs sauce piquante

Yield: 4 servings

Measure Ingredient
1 tablespoon Olive oil
12 Frog legs (about 1 pound)
1 tablespoon Flour
1 cup Chopped onions
2 tablespoons Chopped green bell peppers
2 tablespoons Chopped red bell peppers
¼ cup Chopped celery
1 teaspoon Salt
½ teaspoon Cayenne
1 Bay leaf
½ teaspoon Dried leaf thyme
1 tablespoon Minced garlic
3 cups Chopped tomatoes, peeled and
Seeded
1 teaspoon Tabasco
Juice of one lemon
2 tablespoons Chopped parsley
2 cups Steamed rice, hot
Garnish:
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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