Crabmeat and Frog Etouffee

By norsegal8

Wild frog's legs benefit from long, slow cooking; just make sure they don't cook so long that the meat falls from the bone. Check periodically to keep the sauce from scorching and to test for doneness. And yes, you can use frozen frog's legs.

Ingredients

• 1/2 cup canola oil
• 1/2 cup flour
• 1 pound frog's legs
• salt
• pepper
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 bell pepper, seeded and chopped
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1/4 teaspoon cayenne pepper
• 1 bay leaf
• leaves from 1 sprig fresh thyme
• 2 cups Basic Shellfish stock
• 1 pound blue crab claw meat, picked over
• 4 cups cooked Basic White Rice

Details

Servings 8

Preparation

Step 1

1. Heat the oil in a large saucepan over moderate heat. Stir in the flour and cook the roux, stirring frequently, until the flour has cooked and turned a blond color, about 5 minutes.

2. Season the frog's legs on all sides with salt and pepper. Increase the heat to medium-high and sear the legs in the hot roux until they are brown on all sides, about 5 minutes. Add the onions, celery, bell peppers and garlic and cook, stirring frequently, for 10 minutes.

3. Add the tomato paste and cook for 5 minutes. Add the cayenne, bay leaf, thyme and Shellfish stock. Reduce the heat to low, cover and simmer for 20 minutes.

4. Add the crabmeat and season with Tabasco and salt and pepper. Serve over hot rice.