FROG LEGS SAUCE PIQUANT

Serves: 8-10

1 cup cooking oil

1 cup flour

4 onions, chopped

1 small whole garlic, minced

1/2 stalk celery, chopped

1 or 2 green hot peppers, minced

2 cans whole tomatoes (20 ounces each)

1 can Ro-tel tomatoes (10 ounces)

12 medium size frog legs

1 cup water

Cooked white rice

Make a roux from the cooking oil and flour in a large sauce pan over medium heat. Stir constantly until the roux is dark brown. Add the onions, garlic, celery and pepper. Cook for 3 to 5 minutes. Add all of the tomatoes, reserving juice for later. Cook the mixture for 5 more minutes. Add the juice from the two tomatoes. Add the frog legs and water. Let the mixture simmer, stirring occasionally, for at least 4 hours to blend the flavors well. Serve hot and over cooked white rice.