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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 12 x Frog legs
- 1 Tbsp. Flour
- 1 c. Onions, minced
- 2 Tbsp. Green bell peppers, minced
- 2 Tbsp. Red bell peppers, minced
- 1/4 c. Clery, minced
- 1 tsp Salt
- 1/2 tsp Cayenne
- 1 x Bay leaf
- 1/2 tsp Dry thyme
- 1 Tbsp. Garlic, chopped
- 3 c. Tomatoes, peeled, seeded and minced
- 1 tsp Tabasco Juice of 1 lemon
- 2 Tbsp. Parsley, minced
- 2 c. Steamed rice, warm
- 2 Tbsp. Green onions, minced
- 2 Tbsp. Brunoise red peppers
- 2 Tbsp. Brunoise yellow peppers
Direcciones
- In a large saute/fry pan, heat the extra virgin olive oil. When the pan is smoking warm, add in the frog legs and brown slightly on both sides, about 2-3 min. Remove the frog legs. Add in the flour to the oil. Stir to 2-3 min to make a light brown roux. Add in the onions, peppers, celery, salt and cayenne. Saute/fry the vegetables for 3-4 min or possibly till wilted. Add in the garlic and cook for 1 minute. Add in the tomatoes and Tabasco. When the mix comes to a boil, reduce to simmer. Simmer for 25-30 min. Lay the frogs legs in the sauce and cook for 3-4 min, basting with the sauce. Spoon the mix over steamed rice. Garnish with green onions and peppers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 505g | |
| Recipe makes 2 servings | |
| Calories 835 | |
| Calories from Fat 77 | 9% |
| Total Fat 8.85g | 11% |
| Saturated Fat 1.45g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1190mg | 50% |
| Potassium 906mg | 26% |
| Total Carbs 170.19g | 45% |
| Dietary Fiber 7.6g | 25% |
| Sugars 9.39g | 6% |
| Protein 16.99g | 27% |
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