Tuesday, September 29, 2009

Frog Sauce Piquante

  • 6 whole bull frogs cut into pieces or 8 bull frog legs
  • 3/4 cup oil
  • 8 Tbs. all-purpose flour
  • 1 large onion, chopped
  • 1/4 tsp garlic powder
  • 1 large can tomato juice
  • 1 small can Rotel tomatoes
  • Water
  • Salt and pepper to taste

Make roux, (light color), with all-purpose flour and oil. Add onions and cook for 5 minutes. Add tomato juice, Rotel tomatoes, garlic powder, all seasonings and water and bring to a boil. If too thick add more water. Cook for approximately 1 hour. Add frogs and cook until tender. This dish should be lightly seasoned. Serve over cooked long grain rice.

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