| 48 | 49 | 50 | 51 | 52 |
| 1 | 13 | 26 | 38 | 51 |
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1
2
/2 Teaspoon Freshly Ground Black Pepper
0 Large Frog Legs [3 Pounds]
Salt
Cayenne Pepper
In a large saucepan over medium-high heat, combine the oil and 2 tablespoons
of the flour to make a roux, stirring constantly until it is light to medium
brown, about 15 minutes. Stir in the butter. Add the onion, celery, green
pepper and garlic; saute for about 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 heat for 45
minutes.
Meanwhile, dust the frog legs with the remaining 2 tablespoons flour,
seasoned with a small amount of salt and cayenne pepper. Coat a large
skillet with nonstick cooking spray or a small amount of oil, add the frog
legs, and saute until lightly browned, about 3 minutes on each side. Add the
legs to the sauce and simmer, covered, for an additional 15 minutes. Serve
over steamed rice.
Texas Wild Duck Gumbo
=
2
2
1
2
1
1
1
1
2
2
====================
Wild ducks
Celery stalk
Small onion; sliced
Small Carrots; diced
Tablespoon Salt
Gallon Water
1/4 Cup Vegetable oil
Cup Flour
Cup Onion; chopped
Cup Celery; chopped
1
1
1
2
1
1
/2 Tablespoon Black pepper
/4 Teaspoon Red pepper
Pound Smoked sausage
4 Oysters
/2 Cup Scallions; sliced
Cup Bell peppers; chopped
STEP ONE: To Make the Stock-- In large pot combine ducks, 2 stalks celery,
one small onion [sliced], diced carrots, salt, and gallon water. Bring to a
boil and simmer for 3 hours, from time to time skimming off the foam.
STEP TWO: To Make the Gumbo-- Make the roux of flour and vegetable oil until
dark and brown. Add the bell peppers, red and black pepper, celery, and
onions. Remove the ducks from the stock and reduce the broth to 2-1/2
quarts. Strain and pour over the roux. Simmer the gumbo for 20 minutes.
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