| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meat/wild, Emeril, Ethnic, Am/la | 2 | Servings | |
INGREDIENTS
| 1 | tb | Olive oil |
| 12 | Frog legs | |
| 1 | tb | Flour |
| 1 | c | Onions; chopped |
| 2 | tb | Green bell peppers; chopped |
| 2 | tb | Red bell peppers; chopped |
| 1/4 | c | Clery; chopped |
| 1 | ts | Salt |
| 1/2 | ts | Cayenne |
| 1 | Bay leaf | |
| 1/2 | ts | Dried thyme |
| 1 | tb | Garlic; minced |
| 3 | c | Tomatoes; peeled, seeded and chopped |
| 1 | ts | Tabasco |
| Juice of 1 lemon | ||
| 2 | tb | Parsley; chopped |
| 2 | c | Steamed rice; hot |
| 2 | tb | Green onions; chopped |
| 2 | tb | Brunoise red peppers |
| 2 | tb | Brunoise yellow peppers |
INSTRUCTIONS
GARNISH in a large saute pan, heat the olive oil. When the pan is smoking hot, add the frog legs and brown slightly on both sides, about 2-3 minutes. Remove the frog legs. Add the flour to the oil. Stir to 2-3 minutes to make a light brown roux. Add the onions, peppers, celery, salt and cayenne. SAute the vegetables for 3-4 minutes or until wilted. Add the garlic and cook for 1 minute. Add the tomatoes and Tabasco. When the mixture comes to a boil, reduce to simmer. Simmer for 25-30 minutes. Lay the frogs legs in the sauce and cook for 3-4 minutes, basting with the sauce. Spoon the mixture over steamed rice. Garnish with green onions and peppers. Source: Essence of Emeril, #2324, TVFN formatted by Lisa Crawford, 4/29/96 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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