Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 556.67 Kcal (2331 kJ) | ||
| Calories from fat | 73.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.14g | 13% | |
|---|---|---|---|
| Cholesterol | 113.38mg | 38% | |
| Sodium | 1437.53mg | 60% | |
| Potassium | 1570.47mg | 33% | |
| Total Carbs | 71.68g | 24% | |
| Sugars | 12.94g | 52% | |
| Dietary Fiber | 7.29g | 29% | |
| Protein | 44.99g | 90% | |
| Vitamin C | 76.8mg | 128% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 15.6mg | 87% | |
| Calcium | 135.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 70.86 Kcal (297 kJ) | ||
| Calories from fat | 9.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.04g | 13% | |
|---|---|---|---|
| Cholesterol | 14.43mg | 38% | |
| Sodium | 182.98mg | 60% | |
| Potassium | 199.9mg | 33% | |
| Total Carbs | 9.12g | 24% | |
| Sugars | 1.65g | 52% | |
| Dietary Fiber | 0.93g | 29% | |
| Protein | 5.73g | 90% | |
| Vitamin C | 9.8mg | 128% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 2mg | 87% | |
| Calcium | 17.3mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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