The Tabasco Brand Cookbook/Paul McIlhenny 2004

Frog Legs Piquant
Servings Preparation Time Cooking Time Temperature Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 If using cut-up chicken, saute the pieces 5 to 10 minutes longer, until nearly cooked through, and simmer in the sauce for 25 minutes. If using catfish fillets, add directly to the sauce and simmer for 20 minutes.


INGREDIENTS:
2 tablespoons vegetable oil 1/4 cup all-purpose flour 3 tablespoons butter
1 large onion, diced 1 celery stalk, diced 1/2 green pepper, diced
3 garlic cloves, minced 1 6-ounce can tomato paste 1 16-ounce can whole tomatoes, drained, chopped, liquid reserved
4 cups chicken broth 1 teaspoon Tabasco pepper sauce 1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper 15 to 20 large frog legs (about 3 pounds) salt
cayenne pepper



1 In a large saucepan over medium-high heat, combine the oil and 2 tablespoons of the flour to make a roux, stirring constantly until it is light to medium brown, about 15 minutes. Stir in the butter. Add the onion, celery, green pepper, and garlic, and saute for about 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 heat for 45 minutes.
2 Meanwhile, dust the frog legs with the remaining 2 tablespoons flour, seasoned with a small amount of salt and cayenne pepper. Coat a large skillet with nonstick cooking spray or a small amount of oil, add the frog legs, and saute until lightly browned, about 3 minutes on each side. Add the legs to the sauce and simmer, covered, for an additional 15 minutes. Serve over steamed rice.

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