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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, mike's crispy cajun legs over red beans & rice. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mike's Crispy Cajun Legs Over Red Beans & Rice is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Mike's Crispy Cajun Legs Over Red Beans & Rice is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have mike's crispy cajun legs over red beans & rice using 46 ingredients and 9 steps. Here is how you can achieve that.

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