New This Month

Frog's Legs and Jumbalaya with Andouille Sausage

Emeril Lagasse soaks frog's legs in buttermilk, adds essence, and dredges them in flour for the skillet. He then sautes andouille sausage, celery, bell pepper, onion, tomato paste, then throws in a couple of turkey legs for a jambalaya.

More Less

Comments Add a comment