“Ouaouaron” is the French word for bullfrog and the sound of it closely resembles his nightly rumblings in the swamp. Frog hunting at night with gigs and headlamps was always one of the greater pleasures of Cajun men. Well cooked tender frog legs are fitting food for the Greek Gods, and one hears many Acadian names taken from Greek mythology, such as Achille, Ulysses, Telesphore and Theophile. Bell peppers cut in sections, stuffed with crawfish filling, rolled in breadcrumbs and fried in deep fat would also be appropriate for celestial palates.
Anyone who thinks frogs are just for little kids to put in their pockets and play with, have never eaten fried frog legs or frog sauce piquant. In this dish most cajuns will use the head and body carcuss for the sauce piquant and save the legs for frying. Most people think frogs taste like chicken....I say it taste even better than chicken.
Speaking of which, as the recipes notes you can use instead of frog meat, chicken or catfish. Both are totally wonderful in this dish.
Well, until next time,
2 tbsp vegetable oil 1/4 cup all purpose flour
3 tbsp butter 1 large onion diced 1 celery stalk diced
1 small bell pepper chopped 3 cloves of garlic minced
1 can tomato paste 6 oz 1 can whole tomatoes 16 oz drained and chopped liquid reserves (I use Rotel Brand Tomatoes)
4 cups chicken broth 1 tsp Tabasco pepper sauce
1 tsp Worcestershire sauce 1/2 tsp black pepper
pounds frog meat (15 to 20 legs)
or 8 to 10 carcasses salt
In a large saucepan over medium high heat, combine the oil and 2 tablespoon of flour to make a roux . Stir constantly until the roux is a light to medium brown about 15 minutes. Stir in the butter and add the onion, celery, green pepper and garlic and saute’ for 5 minutes or until soft. Add the tomato paste and cook over medium heat for about 10 minutes, stirring frequently. Add the tomatoes with the liquid, chicken broth, Tabasco sauce, Worcestershire sauce and black pepper. Cover and simmer over low for 45 minutes. While this is simmering, you can take out that mason jar and put a little sweet and 1/2 cup of brandy, just for the taste you see, and this 45 minutes will fly by!
Meanwhile dust the frog legs or carcass with the remaining 2 tablespoon flour seasoned with a small amount of salt and cayenne pepper. Coat a large skillet with non-stick cooking spray or a small amount of oil, add the frog meat and saute’ until lightly brown about 3 minutes on each side. Add the legs to the sauce and simmer for an additional 15 minutes if frog legs and 30 if using carcass meat. Serve over rice. If using cut up chicken, saute the meat 5 to 10 minutes longer until nearly cooked through, and simmer for 25 minutes. If using catfish, add directly to the sauce and simmer for 20 minutes.