Recipe - Frog Legs Sauce Picante

1 tablespoon Olive oil
12 Frog legs
1 tablespoon Flour
1 cup Onions; chopped
2 tablespoon Green bell peppers; chopped
2 tablespoon Red bell peppers; chopped
One fourth cup Clery; chopped
1 teaspoon Salt
One half teaspoon Cayenne
1 Bay leaf
One half teaspoon Dried thyme
1 tablespoon Garlic; minced
3 cup Tomatoes; peeled, seeded and
chopped
1 teaspoon Tabasco
Juice of 1 lemon
2 tablespoon Parsley; chopped
2 cup Steamed rice; hot

GARNISH
2 tablespoon Green onions; chopped
2 tablespoon Brunoise red peppers
2 tablespoon Brunoise yellow peppers

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 23 minutes. Remove
the frog legs. Add the flour to the oil. Stir to 23 minutes to make a
light brown roux. Add the onions, peppers, celery, salt and cayenne. SAute
the vegetables for 34 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 2530 minutes. Lay the frogs legs in the sauce
and cook for 34 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