Frog Leg Sauce Piquante on Jambalaya Grits
This delicious meal was cooked by Isaac Woo and submitted to our Slap Ya Mama Virtual Cook-off. Check out Isaac's Instagram for more tasty food.
Ingredients
- 3 lbs Frog Legs
- 1 onion (chopped)
- ½ red bell pepper (chopped)
- ½ green bell pepper (chopped)
- 5 cloves garlic (minced)
- 2 jalapeños (chopped)
- 2 ribs celery (chopped)
- 2 vine ripe tomatoes (chopped)
- 1 tbsp tomato paste
- 1 tsp Worcestershire Sauce
- 2 tbsp Slap Ya Mama - Cajun Hot Sauce
- 1 cup vegetable oil
- 1½ cup of chicken stock (or any stock)
- Slap Ya Mama - Original Blend Cajun Seasoning
- Stone Ground White Grits
- ½ onion (chopped)
- ½ red bell pepper (chopped)
- ½ green bell pepper (chopped)
- 3 cloves garlic (minced)
- chicken stock
- butter
- heavy cream
Instructions
- Generously season the frog legs with Slap Ya Mama - Original Blend Cajun Seasoning
- 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.