MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Frog Legs Sauce Picante
 Categories: Cajun, Emeril, Chilies, Rice
      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  Celery; 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 Hot pepper sauce
      1    Lemon; juice of
      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 hot sauce. 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
 
MMMMM