Frog Leg Sauce Piquante on Jambalaya Grits

Frog Leg Sauce Piquante on Jambalaya Grits

Jul 9, 2020 | Fish & Seafood, Recipes | 1 comment

 

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.
Author Isaac Woo

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.

Notes

Slap Ya Mama - Original Blend Cajun Seasoning
Slap Ya Mama - Cajun Hot Sauce
Print Recipe
Slap Ya Mama’s Shrimp & Grits

Slap Ya Mama’s Shrimp & Grits

Feb 18, 2017 | Fish & Seafood, Recipes | 17 comments

Slap Ya Mama’s Shrimp & Grits

Whether it’s Sunday Brunch or any other part of any other day, Shrimp & Grits is always a good call.  Cheesy grits covered in bacon, tasso and jumbo shrimp…you gotta love that.

Ingredients:

  • 4 cups water
  • 1 cup stone ground grits
  • 4 Tbsp butter
  • 2 cups cheddar cheese, shredded
  • 2 tsp Slap Ya Mama Original Blend Seasoning
  • Salt to taste (for grits)
  • 6 strips bacon, chopped
  • ½ onion, chopped
  • ½ bell pepper, chopped
  • ½ cup tasso or smoked ham
  • 1 tsp Slap Ya Mama White Pepper Blend Seasoning
  • 1 pound jumbo shrimp, deveined & peeled, leaving the tail on
  • juice of 1 lemon
  • 2 Tbsp parsley, chopped
  • ½ tsp garlic, minced
  • green onions, chopped (topping)

Directions:

In a pot over high heat, add water and grits.  Bring to a boil, reduce heat to low and let simmer until the grits have absorbed the water; about 25 to 30 minutes.  Stir often to prevent sticking.  Remove from heat and add 3 Tbsp of butter, cheese, salt to taste and Slap Ya Mama Original Blend Seasoning.  Mix until cheese has fully melted.

Season shrimp with Slap Ya Mama White Pepper Blend Seasoning and set aside.

In a large pan over medium-high heat, cook bacon.  Remove bacon and set aside on a paper towel-lined plate to drain.  Reduce heat to medium and in the bacon drippings, add onions, bell peppers and tasso.  Sauté until the onions are translucent.  Add shrimp and sauté until pink.  Add lemon juice, parsley, garlic, bacon and remaining butter.  Sauté for about 3 minutes and remove from heat.

Spoon grits into a bowl and generously top with shrimp mixture and green onions.  Serve and enjoy.