Cooking Louisiana  -  Smothered Frog Legs
Smothered Frog Legs is an alternative to the popular "Fried Frog Legs" we know so well. If you like frog legs this one you'll really like.

Approx. 2 lbs. fresh frog legs (I like to cut them in half)
3 onions, chopped
3 stalks celery chopped
1 sm. bell pepper, chopped
1/2 cup green onions chopped
2 cloves garlic chopped
2 jalapenos de-seeded and rough chopped (optional)
2 slices of bacon chopped in 1" pieces
1/4 cup cooking oil
Olive Oil
All-purpose flour
Creole Seasoning
Salt & Pepper

Oil the frog legs with olive oil and season with Creole seasoning. Dust legs with flour and salt and pepper them. In a skillet on a medium-high fire brown frog legs on both sides in cooking oil. Get them nice and brown as this will give you a nice gravy. Remove legs and add onions and bacon and sauté for about 15 minutes, let them just start to turn brown. Add remaining vegetables, lower fire a little and cook about 10 minutes stirring every few minutes until they are nice and soft. Add 1/2 cup water and bring to a simmer. Add legs, 1/2 cup water, cover and simmer until tender stirring every 5 minutes (add water if necessary - don't let it dry out). Add enough water to make a gravy. Season to taste.

If you cook the legs too long the meat will fall off the bone, so, watch it.

Serve over rice. A little hot French bread goes well with this also.