Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil
12 Frog legs
1 tb Flour
1 c Onions; chopped
2 tb Green bell peppers; chopped
2 tb Red bell peppers; chopped
1/4 c Clery; chopped
1 ts Salt
1/2 ts Cayenne
1 Bay leaf
1/2 ts Dried thyme
1 tb Garlic; minced
3 c Tomatoes; peeled, seeded and
-chopped
1 ts Tabasco
Juice of 1 lemon
2 tb Parsley; chopped
2 c Steamed rice; hot

--------------------------GARNISH-------------------------------
2 tb Green onions; chopped
2 tb Brunoise red peppers
2 tb 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 2-3
minutes. Remove the frog legs. Add the flour to the oil. Stir to 2-3
minutes to make a light brown roux. Add the onions, peppers, celery,
salt and cayenne. SAute the vegetables for 3-4 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 25-30 minutes. Lay the frogs legs in the sauce and cook for 3-4
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

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