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Frog Legs Sauce Picante

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FROG LEGS SAUCE PICANTE
 Categories: Meat/wild, Emeril, Ethnic, Am/la
      Yield: 2 Servings
 
      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

MMMMM--------------------------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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