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  Added: Feb 26, 2007  •  Visited (507)  •  Print version Print this recipe (72)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Frogs' Legs Sauce Piquante
What You Need:
  • 2 dozen large individual frogs' legs (about 4 pounds), thoroughly defrosted if frozen
  • 1 teaspoon ground hot red pepper (cayenne)
  • 1½ teaspoons salt
  • ½ cup vegetable oil
  • 4 tablespoons brown raux
  • ½ cup finely chopped onions
  • 2 tablespoons finely chopped green pepper
  • 2 tablespoons finely chopped celery
  • A 1-pound can tomatoes, drained and coarsely chopped, with all the liquid reserved
  • 2 teaspoons finely chopped garlic
  • 2 tablespoons finely chopped scallions
  • 2 tablespoons finely chopped fresh parsley, preferably the flat-leaf Italian variety
  • 1 lemon, thinly sliced

  • How To Cook:
    1. Pat the frogs' legs completely dry with paper towels and season them evenly on all sides with the red pepper and 1teaspoon of the salt.

    2. In a heavy 12-inch skillet (preferably one with a nonstick cooking surface) heat ¼ cup of the vegetable oil over moderate heat until a light haze forms above it.

    3. Add 12 of the frogs' legs and fry them for 4 or 5 minutes, turning them once or twice with tongs or a large metal spatula and regulating the heat so that they color richly and evenly without burning.

    4. As they are cooked, transfer the frogs' legs to a platter. Pour the remaining ¼ cup of vegetable oil into the skillet and, when it is hot, fry the other dozen frogs' legs in the same fashion.

    5. Stirring constantly, add the brown raux to the fat remaining in the skillet. Drop in the onions, green pepper and celery and, stirring frequently, cook over moderate heat for about 5 minutes, or until the vegetables are soft.

    6. Stir in the tomatoes and their liquid, add the garlic and the remaining ½ teaspoon of salt and boil briskly, uncovered, for about 5 minutes longer.

    7. When the vegetable-sauce mixture is thick enough to hold its shape almost solidly in the spoon, return the frogs' legs and the liquid that has accumulated around them to the skillet.

    8. Stirring and basting the frogs' legs with the sauce, cook for a minute or so longer to heat the legs through. Then mix in the scallions and parsley and taste for seasoning. (Piquante means "pungent," and the sauce should be distinctly peppery.)

    9. With tongs or a slotted spoon, arrange the frogs' legs attractively on a large heated platter. Pour the sauce piquante over the frogs' legs, garnish the platter with the lemon slices, and serve at once.

        Louisiana cooks also use sauce piquante with turtle meat, shrimp, crawfish, fish and wild or domestic birds of every kind.
    To Serve: 4
    This recipe is also available in:
    Cuisine » Americas » Creole
    Main Ingredient » Shellfish » Frog Legs
    Main Ingredient » Vegetables » Tomatoes
    Dish » Appetizers


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