---------- Recipe via Meal-Master (tm) v8.02
       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
       1 ts Tabasco
            Juice of 1 lemon
       2 tb Parsley; chopped
       2 c  Steamed rice; hot
       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