Serves 4-6
INGREDIENTS
1 pound gulf shrimp (13/15 count) *
1 pound frog legs *
½ cup oil or lard
½ cup all-purpose flour
1 large yellow onion, diced
1 large green pepper, diced
½ cup celery, chopped
2 count jalapenos, diced
1 head garlic, minced
1 tbsp Cajun seasoning (eg. Nellie’s)
2 cups chicken stock
1 tube tomato paste
1 large can crushed tomatoes
4 bay leaves
Salt, black pepper
DIRECTIONS
Heat oil in a large, heavy pan or Dutch oven. Dust shrimp and frog legs with flour, and fry until golden brown. Remove from pan and set aside. Add remaining flour to pan and cook over low heat, stirring constantly. Add onions, peppers, celery and garlic. Continue cooking until vegetables are translucent. Add Cajun seasoning, bay leaves, tomatoes, and chicken stock. Add salt and pepper to taste.
Return shrimp and frog legs to pan and simmer gently for at least a couple of ours. Serve over rice.
* Substitutes: Catfish, crawfish, alligator, turtle, duck, pork
