Had bunch of frog legs in the freezer that needed to be cooked so I pulled out 7 dozen frog legs for a big pot of etouffee to feed the guys. I knew there would be leftovers but that will be frozen for meals at the hunting camp this fall.
The trinity cooking down in butter.
Add the tomato, then flour to make a blonde roux.
Slowly add the stock for the gravy. Simmer that for 20 minutes to let it come together. keep it moving to prevent the roux from burning on bottom until it is well incorporated. Then add the frog legs...
Simmer 30 minutes, then add the sherry wine, green onions and parsley. Cook the rice and serve when the rice is done.
The plate:
I like mine with a little Tabasco Hot sauce and a cap full of sherry on top.
The trinity cooking down in butter.
Add the tomato, then flour to make a blonde roux.
Slowly add the stock for the gravy. Simmer that for 20 minutes to let it come together. keep it moving to prevent the roux from burning on bottom until it is well incorporated. Then add the frog legs...
Simmer 30 minutes, then add the sherry wine, green onions and parsley. Cook the rice and serve when the rice is done.
The plate:
I like mine with a little Tabasco Hot sauce and a cap full of sherry on top.