Seared Frogs' Legs Casserole Recipe

Author: 2006, Robert Irvine, All Rights Reserved

Nutrition

Cal/Serving: 337
Daily Value: 17%
Servings: 8

Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat16g25%
Saturated1g7%
Trans0g0%
Carbs19g6%
Fiber3g11%
Sugars9g0%
Protein24g48%
Cholesterol60mg20%
Sodium523mg22%
Calcium77mg8%
Magnesium58mg15%
Potassium946mg27%
Iron4mg23%
Zinc2mg12%
Phosphorus257mg37%
Vitamin A867IU17%
Vitamin C16mg27%
Thiamin (B1)0mg16%
Riboflavin (B2)0mg27%
Niacin (B3)5mg23%
Vitamin B60mg20%
Folic Acid (B9)45µg11%
Vitamin B120µg8%
Vitamin D0µg0%
Vitamin E6mg29%
Vitamin K44µg55%
Fatty acids, total monounsaturated11g0%
Fatty acids, total polyunsaturated3g0%
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INGREDIENTS

  • 1/2 cup vegetable oil
  • 2 pounds frogs legs, cleaned and skinned
  • 3 large onions, diced
  • 2/3 cup (approximately 10 ounces) tomato paste
  • 1 quart chicken broth
  • 3 tablespoons chopped fresh parsley leaves
  • 3 tablespoons chopped fresh thyme leaves
  • 3 tablespoons chopped fresh chives
  • 2 bay leaves
  • 3 tablespoons Irvine Spices Caribbean Jerk Seasoning
  • 2 cups white wine

Recipe Details

Prep
Cook
Total Time
Servings 8 servings