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  • Writer's pictureTommy Centola

Frog Legs Sauce Piquante

Let's take a trip to the swamps of Louisiana. This week, I want to feature 2 dishes using proteins found in this area. Today, I will start off with Frog Legs. If you're like me, you can't get enough of them.

2 tablespoons canola oil

4 pairs large frog legs, separated

2 tablespoons all-purpose flour

1 cup onions, diced

1/4 cup green bell pepper, diced

1/4 cup celery, diced

2 cloves garlic, minced

2 teaspoons Creole seasoning

1 can (28-ounce) crushed tomatoes, with liquid

2 cups seafood stock

1 teaspoon hot sauce

1/2 teaspoon dried thyme

1 fresh bay leaf

1 tablespoon fresh parsley, chopped

1 teaspoon fresh lemon juice

Hot cooked rice

In a large skillet, heat oil over medium-high heat. Add frog legs, and lightly brown on both sides, about 10 minutes. Transfer frog legs to a platter, and set aside.

Add flour to skillet, and cook, stirring constantly, until a tan roux forms, 4 to 5 minutes. Add onion, bell pepper, celery, garlic, and Creole seasoning to skillet; cook until wilted, 3 to 4 minutes. Add tomatoes, stock, hot sauce, thyme, and bay leaf.When mixture begins to simmer, reduce heat to medium. Simmer, uncovered, until sauce reduces by a third, 25 to 30 minutes, stirring occasionally. Lay frog legs in sauce, and cook for 8 to 10 minutes, basting with sauce. Taste, and adjust seasoning, if needed. Stir in parsley and lemon juice. Remove bay leaf, and serve over rice.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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