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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|Serving Size: 1 Serving (136g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 25 (32%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 24.9mg||1 %|
|Potassium 302.4mg||8 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 11.7g|
|Protein 2.7g||4 %|
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Calories per serving: 78
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