Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Vegetable oil

  2. 1/4 cup 15g / 1/2oz All-purpose flour

  3. 3 tablespoons 45ml Butter

  4. 1 tablespoon 15ml Diced onion (large)

  5. 1 Celery stalk - diced

  6. 1/2 Diced green pepper

  7. 3 Garlic - minced

  8. 6 oz 170g Tomato paste

  9. 16 oz 454g Whole tomatoes - drained, chopped liquid reserved

  10. 4 cups 948ml Chicken broth

  11. 1 teaspoon 5ml Tabasco pepper sauce

  12. 1 teaspoon 5ml Worcestershire sauce

  13. 1/2 teaspoon 2 1/2ml Freshly ground black pepper

  14. 20 teaspoons 100ml Frog legs - (3 pounds) (large) Salt Cayenne pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 cook ed through, and simmer in the sauce for 25 minutes. If using catfish fillets, add directly to the sauce and simmer for 20 minutes.


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