Ingredients:
- 3 lb. frog legs
- 1 garlic, chopped fine
- 1 onion, chopped fine
- 1/8 tsp. thyme
- 1/8 tsp. cayenne pepper
- 2 cans tomato puree
- 6-8 cans water
- 1/2 tbsp. basil
- 1/8 tsp. sea salt
- 2 tbsp. olive oil
Instructions:
Break the frog legs apart and saute in olive oil until almost cooked, then allow to cool. Add them to the other
ingredients which have been simmering together and cook 1 1/2 to 2 hours. Serve over rice or pasta.
