Dredge the frog legs with 1 cup of all-purpose flour.
In batches, fry the frog legs with 1 cup of vegetable oil in a dutch oven or cast iron pot (medium to medium-high heat). Cook completely through until golden brown. (A few minutes on each side) Set aside when complete.
Once the frying is complete, add the remaining 1/2 cup of flour into the oil to make a roux to the color of peanut butter.
Add in the tbsp of tomato paste and incorporate well.
Add in the vegetables, except the tomatoes, add the garlic. Cook until wilted.
Add the chopped tomatoes and cook for 2 minutes.
Add the 6 cups of stock. It will be loose and will thicken when you return the battered frog legs.
Add the Worcestershire sauce and Slap Ya Mama - Cajun Hot Sauce
Mix the stock with the roux really well and bring the sauce piquante to a simmer.
Return the frog legs back and simmer for 30 minutes to an hour.
Taste and re-season if needed
(Optional) remove the meat from the bones after cooling. Serve over rice or grits, add extra fried frog legs on top for lagniappe
For the jambalaya grits, follow the instructions, but use stock instead of water.
With 2 tablespoons of butter, cook the chopped vegetables.
After your grits are finished cooking, mix in the vegetables, and finish with cream to your desired texture.