When I was growing up on the bayous of South Louisiana, I thought
frog legs were by far the greatest delicacy to come out of the swamp
waters. Today, I know they are! Provencal refers to that style of
cooking from the south of France bordering the region of Provence
on the Mediterranean Sea. Normally, tomatoes smothered in garlic
and olive oil along with herbs de Provence set the tone for this
style of cooking.
- 12 Louisiana frog legs
- 1 cup seasoned white flour
- 1/4 pound melted butter
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 cup minced Bermuda onions
- 1/4 cup slivered garlic
- 1 cup diced Creole tomatoes
- 1 ounce dry white wine
- 1 cup chicken stock
- 1/4 cup sliced green onions
- salt and pepper to taste
- Louisiana Gold Pepper Sauce to taste
In a 10-inch sauté pan heat butter and olive oil over medium
high heat. Coat frog legs in seasoned flour shaking off all excess.
When butter is hot, sauté frog legs 2 to 3 minutes on each
side. Add onions and garlic. Sauté 3 to 5 minutes or until
vegetables are wilted. Add tomatoes and cook 2 to 3 additional minutes.
Deglaze with white wine, then add chicken stock. Bring to a rolling
boil. Reduce to simmer and cook until frog legs are tender, 5 to
7 minutes. Sauce should be slightly thickened because of the flour
in the skillet. Add green onions and season to taste using salt,
pepper, and Louisiana Gold Pepper Sauce. Additional stock may be
needed to return a sauce-like consistency.