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Frog Legs Sauce Piquante

  • Yield: 2 servings


  • 1 tablespoon olive oil
  • 12 frog legs (about 1 pound)
  • 1 tablespoon flour
  • 1 cup chopped onions
  • 2 tablespoons chopped green bell peppers
  • 2 tablespoons chopped red bell peppers
  • 1/4 cup chopped celery
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1 bay leaf
  • 1/2 teaspoon dried leaf thyme
  • 1 tablespoon minced garlic
  • 3 cups chopped tomatoes, peeled and seeded
  • 1 teaspoon Tabasco
  • Juice of one lemon
  • 2 tablespoons chopped parsley
  • 2 cups steamed rice, hot
  • Garnish:
  • 2 tablespoons chopped green onions
  • 2 tablespoons brunoise red peppers
  • 2 tablespoons brunoise yellow peppers


  • In a large saute pan, heat the olive oil. When the pan is smoking hot, add the frog legs and brown lightly on both sides, about 2 to 3 minutes. Remove the frog legs. Add the flour to the oil. Stir for 2 to 3 minutes to make a light brown roux. Add the onions, peppers, celery, salt and cayenne. Saute the vegetables for 3 to 4 minutes or until wilted. Add the garlic and cook for 1 minute. Add the tomatoes and Tabasco. When the mixture comes up to a boil, reduce to a simmer. Simmer for 25 to 30 minutes. Lay the frog legs in the sauce and cook for 3 to 4 minutes, basting with the sauce. Squeeze in the lemon juice and add the parsley. Spoon the mixture over steamed rice. Garnish with the green onions and peppers.