Sep 022019
 

Frog legs do not taste like chicken. They do have a mild flavor that easily adapts to the seasonings use to cook them. Since most frog legs are fried, they can be served with various sauces. This week, I am sharing two recipes from Louisiana chefs.

12 Louisiana Frog Legs

1 cup seasoned white Flour

1/4 pound melted Butter

2 tablespoons Extra-virgin Olive Oil

1/2 cup minced Bermuda or Red Onions

1/4 cup slivered Garlic

1 cup diced Creole Tomatoes

1 ounce dry White Wine

1 cup Chicken Stock

1/4 cup sliced Green Onions

Salt and Pepper, to taste

Louisiana Gold Pepper Sauce, to taste

In a 10-inch sauté pan, heat butter and olive oil over medium-high heat. Coat frog legs in seasoned flour, shaking off all excess. When butter is hot, sauté legs 2-3 minutes on each side. Add onions and garlic. Sauté 3 to 5 minutes or until vegetables are wilted.

Add tomatoes and cook 2 to 3 additional minutes. Deglaze with white wine, then add chicken stock. Bring to a rolling boil. Reduce to simmer and cook until frog legs are tender, 5 to 7 minutes. Sauce should be slightly thickened because of the flour in the skillet. Add green onions and season to taste using salt, pepper and Louisiana Gold Pepper Sauce. Additional stock my be needed to return to a sauce-like consistancy.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

 

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.