Tuesday, December 7, 2010

Frog Legs Creole with Cajun Dirty Rice




Hooo Dawgy!  Down home Louisiana cookin'!
   
     I did cook many Cajun and Creole entrees in restaurants over the years.  The complex flavors of Louisiana cooking appeals to many people.  The level of spicy heat can be adjusted for personal preference.
 
     Creole Sauce Recipe:
     This recipe makes 2 to 3 portions!
     Heat a sauce pot over medium heat.
     Add 4 pats of unsalted butter.
     Add 1 small splash of olive oil.
     Add 3 chopped garlic cloves.
     When the garlic turns a golden color, add 2 chopped green onions.
     Add 1/3 cup of small diced celery.
     Add 1/3 cup of mixed small diced green and red bell pepper.
     Add 2/3 cup of small chopped onion.  (The Trinity in Louisiana cooking is one part celery, one part bell pepper and two parts onion.  The classic Trinity is used in several Louisiana recipes.)
     Saute the ingredients, till they start to become tender. 
     Add 2 chopped green onions.
     Add 1 1/2 cups of chopped ripe red tomatoes.  (Use Creole tomatoes if they are available.)
     Add 1 generous squeeze of lemon juice.
     Add 1 cup of dry white wine.
     Add 1 cup of rich shrimp broth.
     Add 2 pinches of thyme.
     Add 1 pinch of basil.
     Add 1 pinch of oregano.
     Add 1 pinch of marjoram.
     Add 1 pinch of tarragon.
     Add 3 pinches of chopped Italian parsley.
     Add sea salt and black pepper.
     Add 1 teaspoon of paprika.
     Add 1/2 teaspoon of cayenne pepper.
     Simmer the creole sauce over medium heat, till it reduces to a medium tomato sauce consistency.
     Set the creole sauce aside.
 
     Cajun Dirty Rice Recipe:
     Heat a sauce pot over medium heat.
     Add 6 pats of unsalted butter.
     Add 2 tablespoons of chopped onion.
     Add 2 minced garlic cloves.
     Add 1 chopped green onion.
     Add 2 tablespoons of chopped bell pepper.
     Saute the vegetables, till they start to become tender.
     Add 4 finely chopped raw chicken livers.
     Saute till the chicken livers turn a light brown color.
     Add 1/2 cup of long grain white rice.
     Add sea salt and black pepper.
     Add 2 pinches of cayenne pepper. 
     Add 2 pinches of paprika.
     Add 1 cup of chicken stock.
     Bring the mixture to a boil over high heat.
     Reduce the temperature to low heat.
     Cook the dirty rice like regular rice for 20 minutes, but leave the pot uncovered.
     Stir the dirty rice occasionally for the last five minutes to avoid scorching.
     Keep the dirty rice warm over very low heat.
 
     Frog Legs Creole Recipe:
     Dredge 3 pairs of frog legs in flour that is seasoned with sea salt and black pepper.
     Heat a saute pan over medium heat.
     Add 1 small splash of olive oil.
     Add 2 pats of unsalted butter.
     Add the frog legs.
     Saute the frog legs, till they are almost fully cooked. 
     Add about 1 1/2 cups of the creole sauce.
     Reduce the temperature to medium low heat. 
     Simmer the frog legs in the sauce, till they are fully cooked.
 
     Frog Legs Creole with Cajun Dirty Rice: 
     Use a mold or cup to place the Cajun dirty rice on a plate.
     Place the creole frog legs next to the dirty rice.
     Garnish the dirty rice with a parsley sprig.
 
     This is a very nice combination of classic Louisiana flavors!  The dirty rice is far from overbearing and it is a nice change from plain white rice.  When made correctly, dirty rice has a rich, spicy pate flavor.  Many lackluster chefs omit the chicken livers in a Cajun dirty rice recipe, because they fear that customers will be turned off by the chicken livers.  Chicken livers are part of old traditional Cajun dirty rice recipes!
     Creole sauce can be made mild or spicy to suit one's taste.  Yum!  ...  Shawna

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