Frog legs are considered a delicacy in South Louisiana. Most local restaurants offer them fried, but my choice is to make a sauce piquant — a thick tomato gravy packed with onions, bell peppers and celery. This recipe does not use a roux, so the gravy is thinner.
Marcelle Bienvenu's
Frog Legs Sauce Piquant
Ingredients
24 frog legs (about 2 pounds)
Salt and cayenne
6 tablespoons butter
2 cups chopped onions
2 cups chopped green bell peppers
1 cup chopped celery
2 teaspoons chopped garlic (optional)
2 (10-ounce) cans Original Ro-Tel Diced Tomatoes with Green Chilies
2 bay leaves
2 tablespoons chopped flat-leaf parsley
Directions
Season the frog legs generously with salt and cayenne. Cover and refrigerate for at least 1 hour or as long as 4 hours.
Melt the butter in a large saucepan over medium heat. Add the onions, bell peppers, celery and garlic (if using). Cook, stirring, until the vegetables are soft and golden, 10 to 12 minutes.
Stir in the Ro-Tel and add the bay leaves. Reduce the heat to medium-low and simmer, covered, until the mixture thickens slightly. Remove the cover and cook until some of the liquid evaporates, about 20 minutes.
Lay the frog legs in the sauce and cook, basting with the sauce, for 6 to 8 minutes. Remove from heat. Remove and discard bay leaves, and add parsley.
Serve over rice.
