Frog Leg Gumbo
Frog Recipe
1Setup & Prepare
Cultural Context
This Louisiana preparation showcases frog legs in the complex, deeply flavored format of traditional gumbo. The dish reflects the multicultural heritage of Cajun and Creole cooking, where French roux techniques meet local ingredients to create something uniquely American and profoundly satisfying.
2Ingredients
Shopping List
3Cooking Instructions
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Roux Creation: Heat oil in large, heavy Dutch oven over medium heat. Gradually whisk in flour, cooking and stirring constantly until roux reaches dark chocolate color, about 20-25 minutes. This patience creates the soul of the gumbo.
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Holy Trinity: Add onion, bell pepper, and celery to roux. Cook, stirring frequently, until vegetables soften, about 8 minutes.
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Aromatics: Add garlic and cook 1 minute until fragrant.
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Stock Integration: Gradually add stock, whisking constantly to prevent lumps. Add tomatoes, bay leaves, thyme, paprika, and cayenne.
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Protein Addition: Add frog leg pieces and sliced andouille. Bring to boil, then reduce heat and simmer covered for 1.5 hours until frog legs are tender.
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Final Seasoning: Remove bay leaves. Stir in green onions and parsley. Remove from heat and add filé powder. Season with salt and pepper.
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Service: Serve over white rice in deep bowls. Provide hot sauce on the side for individual heat preference.
4Chef's Notes & Pairings
Chef's Notes
- The dark roux is crucial - don't rush this foundational step
- Add filé powder off heat to prevent it from becoming stringy
- Gumbo improves in flavor after resting overnight
Wine Pairing
A crisp Sancerre or dry rosé provides the acidity to cut through the rich roux while complementing the complex flavors.
Nutrition Facts
Per serving: 385 calories, 28g protein, 22g fat, 20g carbohydrates. Complex, protein-rich comfort food with deep Louisiana flavors.
