Louisiana’s cuisine has been influenced by many French culinary traditions – hence, frogs’ legs! Obviously, Cajun cooks embraced the opportunity to give this classic an inimitable Bayou-twist by using their emblematic spice blend!
- 1 lb frogs’ legs
- ½ cup flour
- 3 Tbsp Cajun spice blend, ground
- Salt and pepper, to taste
- 4 Tbsp olive oil
- 2 Tbsp butter
- 4 garlic cloves, finely chopped
- ¼ cup parsley, chopped
- 4 green onions, chopped
- 2-3 Tbsp lemon juice
- Lemon, to garnish
Rinse and sponge dry the legs using a paper towel.
Mix flour and 1 Tbsp ground, Cajun spice blend in a bowl, roll the frogs’s legs in the blend, covering throughly. Shake off any excess seasonings and place legs on a plate.
Season legs with reamaining spices, salt and pepper. Roll legs in the plate, taking care that spices adhere well.
Heat a large pan on medium. Pour in oil then legs.
Brown 3-4 minutes then turn over. Cook for another 2 minutes.
Add butter and chopped garlic. Sauter for 30 seconds, while shaking the pot. Add parsley, green onions and lemon juice. Mix delicately and serve with lemon wedges.