Louisiana Sportsman
Rick Barrios shares his recipes for Big Rick’s Smothered Frog Legs with Pecan Oil and Bacon-Wrapped Shrimp.
Ingredients
- 12 oz. pecan oil, divided
- 3 celery hearts, coarsely chopped
- 4 medium onions, coarsely chopped
- 2 yellow bell peppers, slivered
- 2 red bell peppers, slivered
- 2 orange bell peppers, slivered
- 2 green bell peppers, slivered
- 1 lb. mushrooms, sliced
- 8 1/2 lb. frog legs (42 legs)
- Creole Seasoning
- Salt and black pepper
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