Buttermilk Fried Frog Legs, Chili Spiced Spinach with Jambalaya Sauce

37 INGREDIENTS • 8 STEPS • 1HR 25MINS

Buttermilk Fried Frog Legs, Chili Spiced Spinach with Jambalaya Sauce

Prepare to embark on a culinary adventure with Buttermilk Fried Frog Legs, Chili Spiced Spinach with Jambalaya Sauce, a dish that beautifully blends rustic Southern flavors with a modern, refined twist. Each component is thoughtfully crafted to highlight the delicate, crispy frog legs while offering a symphony of rich, smoky, and vibrant tastes on the plate.
Love This Recipe?
Prepare to embark on a culinary adventure with Buttermilk Fried Frog Legs, Chili Spiced Spinach with Jambalaya Sauce, a dish that beautifully blends rustic Southern flavors with a modern, refined twist. Each component is thoughtfully crafted to highlight the delicate, crispy frog legs while offering a symphony of rich, smoky, and vibrant tastes on the plate.


How To Make Buttermilk Fried Frog Legs with Jambalaya Sauce



The Cajun Spice Blend: Building a Bold Foundation

This recipe begins with a homemade Cajun Spice Blend, combining the sweetness of paprika with the earthy notes of thyme and oregano, a garlicky punch, and a whisper of heat from cayenne. This versatile blend is used throughout the dish to infuse every bite with deep, aromatic warmth.

Tender Buttermilk Fried Frog Legs

Frog legs, with their mild flavor and tender texture, are the perfect canvas for bold seasoning. A buttermilk soak not only tenderizes the meat but also creates a sticky surface for the spiced flour coating. Fried to golden perfection in butter and oil, the legs emerge crispy on the outside with a succulent interior, seasoned to perfection with a sprinkle of salt and Cajun spices.

A Fiery Spinach Side

The Chili Spiced Spinach offers a fresh and spicy counterpoint to the fried frog legs. Blanching the spinach maintains its vibrant green color and delicate texture, while sautéing it in butter with a splash of hot sauce adds a zesty kick. This component keeps the dish from feeling too heavy while introducing a subtle heat that builds with each bite.

Rich and Smoky Jambalaya Sauce

The Jambalaya Sauce ties everything together with a deep, comforting embrace. The sauce starts with a chocolate-colored roux, which gives it a velvety, luxurious mouthfeel. Diced vegetables and Cajun spices add complexity, while a hint of lemon juice brightens the flavors. The result is a sauce that is both rich and balanced, perfect for spooning generously around the dish.

A Savory Surprise: Boudin Balls

The Boudin Balls introduce yet another layer of texture and flavor. Made from a mixture of boudin noir sausage, sautéed corn, and leftover jambalaya, these crispy bites are a revelation. The sausage brings a deep, earthy flavor, while the corn adds a touch of sweetness. Breaded in panko and fried until golden, the boudin balls deliver a satisfying crunch and a soft, savory center.

Plating & Presentation

This dish is as much a feast for the eyes as it is for the palate. The sautéed spinach is placed in the center of a wide, shallow bowl and surrounded by the glossy jambalaya sauce. The crispy frog legs are artfully arranged over the spinach, and the boudin balls nestle alongside, offering a hint of crunch. Garnishing with fresh parsley and lemon zest adds a burst of color and freshness, making each plate look like a celebration.

Ingredients & Substitutions

  • Frog Legs: If frog legs are not available, chicken drumettes or rabbit pieces can be used as a substitute.
  • Boudin Noir: You can replace this with regular boudin sausage or even chorizo for a different but equally delicious twist.
  • Spinach: Swiss chard or kale could work well as alternatives, offering a bit more bite and texture.
  • Cajun Spice Blend: Store-bought blends can be used in a pinch, but making your own allows for more control over the spice level.

Tips & Techniques

  • Perfecting the Roux: Stir constantly and watch closely—this is the foundation of your jambalaya sauce, and a well-made roux is essential for depth of flavor.
  • Maintaining Crunch: After frying the boudin balls and frog legs, drain them on a paper towel-lined tray to keep them crisp.
  • Balancing Heat and Acid: A squeeze of lemon juice at the end cuts through the richness of the dish, offering balance and enhancing the other flavors.

Frequently Asked Questions



Can I Make This Dish Ahead of Time?

Parts of the dish can be prepared in advance, such as the spice blend, the jambalaya sauce, and the boudin ball mixture. However, fry the frog legs and boudin balls just before serving for the best texture.

What Should I Serve with This Dish?

A light and tangy coleslaw or a fresh green salad with a citrus vinaigrette would pair beautifully with this dish. You might also consider a side of cornbread to complement the Southern-inspired flavors.

How Can I Adjust the Spice Level?

Control the heat by adjusting the amount of cayenne in the Cajun spice blend and the amount of hot sauce in the spinach. For a milder dish, reduce or omit the cayenne and opt for a milder hot sauce.

Suggested Wine Pairing

A crisp, refreshing white wine like a Viognier or Sauvignon Blanc would cut through the richness of the dish, while a light, fruity Pinot Noir could complement the spices without overwhelming the flavors.

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1HR 25MINS

Total Time

$14.40

Cost Per Serving

Ingredients

Servings
2
us / metric
Cajun Spice Blend
Sweet Paprika
1 1/3 Tbsp
Sweet Paprika
Smoked Paprika
1 tsp
Smoked Paprika
Garlic Powder
1 Tbsp
Garlic Powder
Dried Thyme
1 Tbsp
Dried Thyme
Dried Oregano
2 tsp
Dried Oregano
Kosher Salt
2 tsp
Kosher Salt
Ground Black Pepper
2 tsp
Ground Black Pepper
Cayenne Pepper
1 tsp
Cayenne Pepper
Frog's Legs
Frog Leg
2 cups
Frog Legs
6 - 10 legs
Buttermilk
1 cup
Buttermilk
All-Purpose Flour
4 Tbsp
All-Purpose Flour
Cajun Seasoning
2 Tbsp
Cajun Seasoning
Neutral Oil
1/2 cup
Neutral Oil
Unsalted Butter
3 Tbsp
Unsalted Butter
Spicy Spinach
Fresh Spinach
8 oz
Fresh Spinach
Unsalted Butter
2 Tbsp
Unsalted Butter
Hot Sauce
to taste
Hot Sauce
Jambalaya
Grapeseed Oil
4 Tbsp
Grapeseed Oil
All-Purpose Flour
3 Tbsp
All-Purpose Flour
Yellow Onion
1/2 cup
Finely Diced Yellow Onion
Red Bell Pepper
1/2 cup
Finely Diced Red Bell Pepper
Celery
1/2 cup
Finely Diced Celery
Jalapeño Pepper
1
Jalapeño Pepper, deseeded, diced
Low-Sodium Chicken Stock
1 1/2 cups
Low-Sodium Chicken Stock
Cajun Seasoning
2 Tbsp
Cajun Seasoning
or more to taste
Lemon Juice
2 Tbsp
Freshly Squeezed Lemon Juice
Lemon
1
Lemon, zested
to garnish
Fresh Parsley
2 Tbsp
Finely Chopped Fresh Parsley
to garnish
Boudin Balls
Neutral Oil
2 Tbsp
Neutral Oil
Unsalted Butter
1 Tbsp
Unsalted Butter
Corn Kernels
1/2 cup
Corn Kernels
fresh or frozen and thawed
Kosher Salt
1/2 tsp
Kosher Salt
Boudin Sausage
8 oz
Boudin Sausages
3 - 4 links, casings removed and crumbled
All-Purpose Flour
1/2 cup
All-Purpose Flour
Large Egg
1
Large Egg, whisked
Panko Breadcrumbs
1/2 cup
Panko Breadcrumbs
Neutral Oil
4 cups
Neutral Oil
for deep frying
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Cooking Instructions

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step 1
For the cajun spice blend: Combine the Sweet Paprika (1 1/3 Tbsp), Smoked Paprika (1 tsp), Garlic Powder (1 Tbsp), Dried Thyme (1 Tbsp), Dried Oregano (2 tsp), Kosher Salt (2 tsp), Ground Black Pepper (2 tsp), and Cayenne Pepper (1 tsp) in a bowl and whisk to combine.
step 2
For the frog’s legs: Start preparing the Frog Legs (2 cups) by soaking them in Buttermilk (1 cup) while you complete the rest of the recipe.
step 3
For the spicy spinach: Bring a pot of water to a boil and season with salt. Add the Fresh Spinach (8 oz) to the water to blanch for 45 seconds, remove the spinach and place in a bowl filled with ice water to stop the cooking process. After the spinach is fully cooled, squeeze out the water and roughly chop it. Heat a saute pan over medium heat, melt the Unsalted Butter (2 Tbsp) and add the spinach with a few dashes of Hot Sauce (to taste) to taste. Saute the spinach for 2-3 minutes until all the flavors are combined and set aside for later.
step 4
For the jambalaya: Heat the Grapeseed Oil (4 Tbsp) in a pot over medium-high heat. When the oil begins to ripple, add the All-Purpose Flour (3 Tbsp) and whisk continuously for about 3 minutes or until a chocolate colored roux is made. Reduce the heat to medium, add the Celery (1/2 cup), Jalapeño Pepper (1), Yellow Onion (1/2 cup) and Red Bell Pepper (1/2 cup) and saute for 3-4 minutes until the vegetables soften. Pour in the Low-Sodium Chicken Stock (1 1/2 cups) and Cajun Seasoning (2 Tbsp). Allow the stock to come to a simmer and let cook for 8-10 minutes until the jambalaya reduces and thickens a bit. Taste for salt and season to taste. Stir in the fresh Lemon Juice (2 Tbsp) and set aside.
step 5
For the boudin balls: Heat a saute pan over medium heat. Add the Neutral Oil (2 Tbsp) and Unsalted Butter (1 Tbsp) and let melt. Once the butter begins to foam, add the Corn Kernels (1/2 cup) and Kosher Salt (1/2 tsp) and saute until the corn begins to lightly brown about 4-5 minutes. Add in the Boudin Sausages (8 oz) and 1/4 cup jambalaya and saute for 6-8 minutes until the sausage is golden brown and slightly caramelized. Transfer the sausage-corn mixture to a bowl and set aside to cool. Once cooled, add 1/4 cup of All-Purpose Flour (1/2 cup) and mix to combine. Using your hands, press and form the sausage-corn mixture into 8 golf sized balls. Dredge the balls in the remaining flour, dip them in the whisked Large Egg (1), then coat them in Panko Breadcrumbs (1/2 cup).
step 6
When ready to deep fry, heat a pot filled halfway with frying Neutral Oil (4 cups) to 325℉ / 163℃. Fry the balls until they are golden brown, about 4-5 minutes. Remove a paper towel lined tray and immediately season with salt and Cajun spice blend to taste.
step 7
Frogs legs continued: In a small bowl whisk together the All-Purpose Flour (4 Tbsp) and Cajun Seasoning (2 Tbsp). Remove the frogs legs from the buttermilk and dredge them in the flour mixture. Heat the Neutral Oil (1/2 cup) and Unsalted Butter (3 Tbsp) in a non-stick pan over medium heat. Once the oil is hot, add the frog legs and fry until the legs are golden brown and fully cooked, about 3-4 minutes per side. Remove to a paper lined tray to absorb excess oil. Season with salt to taste.
step 8
To assemble: In a large bowl, place the sauteed spinach in the center and surround it with the jambalaya sauce. Top with the pan-fried frog legs, boudin balls, Fresh Parsley (2 Tbsp) and Lemon (1) zest.
step 8 To assemble: In a large bowl, place the sauteed spinach in the center and surround it with the jambalaya sauce. Top with the pan-fried frog legs, boudin balls, Fresh Parsley (2 Tbsp) and Lemon (1) zest.

RECIPES TAG

American
Comfort Food
Date Night
Shellfish-Free
Dinner
Valentine's Day
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