FROG SAUCE PIQUANTE
10 whole, cleaned frogs
12 oz. tomato paste
1 Tbsp. fish bouillon
16 oz. vegetable mix (onion, bell pepper, celery,garlic)
1 medium bell pepper, julienned
1 medium onion, julienned
45 oz. tomato sauce (3 cans)
3 tsp. Cajun/Creole seasoning
24 oz. Ro-Tel tomatoes
36 oz. chicken broth
1⁄2 chopped fine parsley
3 Tbsp. chicken base
In large pot, brown the tomato paste until rusty brown color.
Add cut vegetables and saute for 8 to 10 minutes on medium-high heat.
Add tomato sauce, chicken broth, chicken base, fish bouillon, Cajun/Creole
seasoning, and Ro-Tel tomatoes and cook on medium heat for 3 hours.
Add frogs and cook for 12 to 15 minutes.
Turn off fire and add parsley.
Serve over cooked Louisiana rice.