Tabasco Classic - Frog Legs Piquant

Course : Cajun
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2 tablespoons vegetable oil
1/4 cup all-purpose flour
3 tablespoons butter
1 large diced onion
1 medium celery stalk -- diced
1/2 medium diced green pepper
3 cloves garlic
6 ounces tomato paste
16 ounces whole tomatoes -- drained, chopped liquid reserved
4 cups chicken broth
1 teaspoon Tabasco pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
20 large frog legs -- (3 pounds)
1/2 teaspoon salt
1/2 teaspoon cayenne pepper

Preparation / Directions:

The legs of the bullfrogs on Avery Island can be big as chicken Drumsticks, and are outstanding fare. Figure on two to three per person. If you can't get frog legs, simply substitute chicken or catfish. In a large saucepan over medium-high heat, combine the oil and 2 tablespoons of the flour to make a roux, stirring constantly until it is light to medium brown, about 15 minutes. Stir in the butter. Add the onion, celery, green pepper and garlic; sauté for about 5 minutes, or until soft. Add the tomato paste, and cook over medium heat for about 10 minutes, stirring frequently. Add the tomatoes with the liquid, chicken broth, Tabasco sauce, Worcestershire sauce and black pepper. Cover and simmer over low heat for 45 minutes. Meanwhile, dust the frog legs with the remaining 2 tablespoons flour, seasoned with a small amount of salt and cayenne pepper. Coat a large skillet with nonstick cooking spray or a small amount of oil, add the frog legs, and sauté until lightly browned, about 3 minutes on each side. Add the legs to the sauce and simmer, covered, for an additional 15 minutes. Serve over steamed rice. NOTE: If using cut-up chicken, sauté the pieces 5 to 10 minutes longer, until nearly cook ed through, and simmer in the sauce for 25 minutes. If using catfish fillets, add directly to the sauce and simmer for 20 minutes

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