Steps to Cook Ultimate Mike's Crispy Cajun Legs Over Red Beans & Rice

Mike's Crispy Cajun Legs Over Red Beans & Rice Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Here is the best “Mike's Crispy Cajun Legs Over Red Beans & Rice” recipe we have found so far. This will be smell and look delicious.

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

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