Frog Legs Piquant

Frog Legs Piquant

If you don't want to deep fry your frog legs, which I usually do in the restaurant, this is a delicious way of preparing them.

-Sweet Mama Janisse



For 6 people ()


  • 2 tablespoon(s) vegetable oil
  • 0.25 cup(s) all-purpose flour
  • 3 tablespoon(s) butter
  • 1 large onion, diced
  • 1 large celery stalk, diced
  • 0.5 green pepper, diced
  • 3 clove(s) garlic, minced
  • 6 ounce(s) tomato paste
  • 16 ounce(s) whole tomatoes, drained, chopped, liquid reserved
  • 4 cup(s) chicken broth
  • 1 teaspoon(s) Tabasco pepper sauce
  • 1 teaspoon(s) Worcestershire sauce
  • 0.5 teaspoon(s) freshly ground black pepper
  • 3 pound(s) large frog leggs
  • salt
  • cayenne pepper

Frog Legs Piquant Directions

  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.
  2. 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.
  3. Add the tomatoes with the liquid, chicken broth, Tabasco sauce, Worcestershire sauce and black pepper. Cover and simmer over low heat for 45 minutes.
  4. Meanwhile, dust the frog legs with the remaining 2 tablespoons flour, seasoned with a small amount of salt and cayenne pepper.
  5. 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.
  6. Add the legs to the sauce and simmer, covered, for an additional 15 minutes. Serve over steamed rice.
Tags:  Cajun, wild game