Frog Leg Sauce Piquante
Yields: 4 Servings
 
Ingredients
  • 2 tablespoons canola oil
  • 4 pairs large frog legs
  • 2 tablespoons all-purpose flour
  • 1 cup diced onion
  • ¼ cup diced green bell pepper
  • ¼ cup diced celery
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ¼ to ½ teaspoon cayenne pepper
  • 1 (28-ounce) can crushed tomatoes, with liquid
  • 2 cups seafood stock
  • 1 teaspoon hot sauce
  • ½ teaspoon dried thyme
  • 1 fresh bay leaf
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon fresh lemon juice
  • Hot cooked rice
  • Garnish: chopped fresh parsley
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 wilted, 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 by a third, 25 to 30 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/frog-leg-sauce-piquante/