Tabasco Classic - Frog Legs Piquant Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable Oil,
1/4 cup: All-Purpose Flour,
3 tbsp: Butter,
1 large: Diced Onion,
1: Celery Stalk, Diced
1/2: Diced Green Pepper,
3 Cloves: Garlic, Minced
6 ounce: Tomato Paste,
16 ounce: Whole Tomatoes, Drained, Chopped, Liquid Reserved
4 cup: Chicken Broth,
1 tsp: Tabasco Pepper Sauce,
1 tsp: Worcestershire Sauce,
1/2 tsp: Freshly Ground Black Pepper,
20 large: Frog Legs, 3 Pounds
Salt,
Cayenne Pepper,
Directions:
The legs of the bullfrogs on Avery Island can be big as chicken
Drumsticks, and are outstanding fare. Figure on two to three per
person. If you cant get frog legs, simply substitute chicken or
catfish.
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; 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.
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.
NOTE: 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.
From: The Tabasco Cookbook.
Source from luhu.jp
Drumsticks, and are outstanding fare. Figure on two to three per
person. If you cant get frog legs, simply substitute chicken or
catfish.
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; 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.
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.
NOTE: 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.
From: The Tabasco Cookbook.
Source from luhu.jp