freshare.net
2 tbsp vegetable oil
1/4 cup all-purpose flour
3 tbsp butter
1 large onion diced
1 celery stalk diced
1 small green bell pepper chopped
3 cloves of garlic minced
1 can tomato paste 6 oz
1 can whole tomatoes
16 oz drained and chopped liquid reserves
4 cups chicken broth
1 tsp Tabasco pepper sauce
1 tsp Worcestershire sauce
½ tsp black pepper
3 pounds frog meat (15 to 20 legs)
salt
cayenne pepper
In a large saucepan over medium high heat, combine oil and 2 tablespoons of flour. Stir constantly until the flour is light to medium brown - about 15 minutes. Stir in the butter and add the onion, celery, green pepper and garlic and sauté for 5 minutes or until soft. Add the tomato paste and cook over medium heat for about 10 minutes, stirring frequently. Add undrained tomatoes, 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 of flour seasoned with salt and cayenne pepper. Coat a large skillet with non-stick cooking spray or a small amount of oil, add the frog meat and sauté until lightly brown, about 3 minutes on each side. Add the meat to the sauce and simmer for an additional 15 minutes. Serve over rice.
From the Missouri Dept. of Conservation