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Tabasco Classic - Frog Legs Piquant ethnic, peppers, southern 2 tablespoon vegetable oil 1/4 cup all-purpose flour 3 tablespoon butter 1 large diced onion 1 celery stalk, diced 1/2 diced green pepper 3 cloves garlic, minced 6 oz tomato paste 16 oz whole tomatoes, drained, chopped,; liquid reserved 4 cup chicken broth 1 teaspoon tabasco pepper sauce 1 teaspoon worcestershire sauce 1/2 teaspoon freshly ground black pepper 20 large frog legs (3 pounds) 1 salt 1 cayenne pepper 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 can't 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. Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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