Recipe: Yummy Mike's Crispy Cajun Legs Over Red Beans & Rice

Mike's Crispy Cajun Legs Over Red Beans & Rice.

Mike's Crispy Cajun Legs Over Red Beans & Rice You can cook Mike's Crispy Cajun Legs Over Red Beans & Rice using 46 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Mike's Crispy Cajun Legs Over Red Beans & Rice

  1. It's of ● For The Chicken.
  2. It's 6 of Oversized Chicken Drumsticks [rinsed - patted dry - trimmed].
  3. You need of ● For The Chicken Marinade.
  4. You need 2 (14.5 oz) of Cans Swansons Chicken Broth [with sodium].
  5. It's 1/2 tbsp of Tony Chachere's Creole Seasoning.
  6. You need 1 (8 oz) of Can Crushed Tomatoes [with herbs].
  7. Prepare 1/2 tbsp of Granulated Garlic Powder.
  8. You need 1/2 tbsp of Cayenne Pepper.
  9. You need 3 Dashes of Red Pepper Flakes.
  10. It's 4 Dashes of Louisiana Roasted Garlic Or Louisiana Regular Hot Sauce.
  11. It's 1/2 tbsp of Ground Black Pepper.
  12. It's 2 Dashes of Worcestershire Sauce.
  13. Prepare 1/2 tbsp of Granulated Onion Powder.
  14. You need 1/2 tsp of Dried Oregano.
  15. It's 1/2 tbsp of Dried Chives.
  16. You need 1/2 tsp of Dried Thyme.
  17. You need 1/2 tsp of Dried Basil.
  18. You need 1/2 tsp of Sea Salt [optional - taste test marinade first].
  19. Prepare of ● For The Crispy Dry Coating.
  20. It's 1 Box of Your Favorite Chicken Coating [we used Progresso & Panko].
  21. It's 1 tsp of Tony Chachere's Seasoning.
  22. Prepare 1/2 tbsp of Cayenne Pepper.
  23. Prepare of ● For The Red Beans & Rice.
  24. Prepare 1 Pound of Fine Chopped Precooked Andulie Or Boudin Sausage.
  25. It's 1 (7 oz) of Pkg Tony Satcheres Red Beans & Rice [a great cheater!].
  26. You need 1 tbsp of Tony Chachere's Creole Seasoning.
  27. Prepare 1 tbsp of Louisiana Roasted Garlic Or Louisiana Regular Hot Sauce.
  28. Prepare 3 (14.5 oz) of Cans Low Sodium Chicken Or Beef Broth [or mix them].
  29. You need 3 Bags of Uncle Ben's Pre-steamed White Rice.
  30. It's 1 (14.5 oz) of Can Drained Can Kidney Beans.
  31. Prepare 1/3 Cup of Fine Chopped Vidalia Onions.
  32. Prepare 1/3 Cup of Fine Chopped Celery [with leaves].
  33. It's 1/4 Cup of Fine Chopped Orange Bell Pepper [de-seeded].
  34. You need 1/4 Cup of Fine Chopped Green Bell Pepper [de-seeded].
  35. You need 1/4 Cup of Fine Chopped Red Bell Peppers [de-seeded].
  36. Prepare 1 (10 oz) of Can Hunts Crushed Tomatoes With Herbs.
  37. It's 2 Dashes of Worcestershire Sauce.
  38. You need 1 tsp of Fresh Ground Black Pepper.
  39. Prepare 1 tsp of Cayenne Pepper [+ reserves].
  40. Prepare 2 Dashes of Liquid Smoke [not extract].
  41. It's of ● For The Breads.
  42. You need of Regular Or Jalapeño Cornbread.
  43. It's of ● For The Kitchen Equipment.
  44. It's 1 of LG Lifted Baking Rack.
  45. It's 1 of Medium Frying Pan.
  46. It's 1 of LG Cooking Pot.

Mike's Crispy Cajun Legs Over Red Beans & Rice step by step

  1. Here's what you'll need for your Cajun Chicken in steps #1 and #2..
  2. Louisiana Roasted Garlic Hot Sauce pictured..
  3. Marinate your dethawed chicken legs for 3+ hours in the fridge. Flip and massage legs occasionally..
  4. Create your dry chicken coating..
  5. Press chicken legs into your dry seasoning and place on a lifted [important] greased rack. Add additional Cayenne Pepper to chicken. We always do. Bake at 400° for 45 to 60 minutes. Check occasionally for any signs of burning..
  6. Sauté your vegetables in a minimal amount of oil until translucent in a pan. 2 to 3 minutes..
  7. Heat your broth with your spices. Bring to a simmer. Mix well..
  8. Add everything else to your broth. Break up your precooked rice. Cover and simmer for 15 minutes. Stir regularly..
  9. Serve with cornbread and Louisiana Hot Sauce. Enjoy!.

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