Frog Legs Piquant

Frog Legs Piquant

Ingredients:
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 Ounce Tomato Paste
16 Ounce 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]

Directions:
Salt
Cayenne Pepper
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.
Texas Wild Duck Gumbo
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