Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mike's crispy cajun legs over red beans & rice. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Mike's Crispy Cajun Legs Over Red Beans & Rice is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Mike's Crispy Cajun Legs Over Red Beans & Rice is something which I’ve loved my entire life.
To get started with this recipe, we have to 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 cook it.
The ingredients needed to make Mike's Crispy Cajun Legs Over Red Beans & Rice:
- Get ● For The Chicken
- Make ready 6 Oversized Chicken Drumsticks [rinsed - patted dry - trimmed]
- Make ready ● For The Chicken Marinade
- Prepare 2 (14.5 oz) Cans Swansons Chicken Broth [with sodium]
- Prepare 1/2 tbsp Tony Chachere's Creole Seasoning
- Get 1 (8 oz) Can Crushed Tomatoes [with herbs]
- Prepare 1/2 tbsp Granulated Garlic Powder
- Get 1/2 tbsp Cayenne Pepper
- Prepare 3 Dashes Red Pepper Flakes
- Make ready 4 Dashes Louisiana Roasted Garlic Or Louisiana Regular Hot Sauce
- Get 1/2 tbsp Ground Black Pepper
- Make ready 2 Dashes Worcestershire Sauce
- Take 1/2 tbsp Granulated Onion Powder
- Make ready 1/2 tsp Dried Oregano
- Prepare 1/2 tbsp Dried Chives
- Get 1/2 tsp Dried Thyme
- Prepare 1/2 tsp Dried Basil
- Get 1/2 tsp Sea Salt [optional - taste test marinade first]
- Prepare ● For The Crispy Dry Coating
- Get 1 Box Your Favorite Chicken Coating [we used Progresso & Panko]
- Make ready 1 tsp Tony Chachere's Seasoning
- Make ready 1/2 tbsp Cayenne Pepper
- Make ready ● For The Red Beans & Rice
- Get 1 Pound Fine Chopped Precooked Andulie Or Boudin Sausage
- Make ready 1 (7 oz) Pkg Tony Satcheres Red Beans & Rice [a great cheater!]
- Get 1 tbsp Tony Chachere's Creole Seasoning
- Prepare 1 tbsp Louisiana Roasted Garlic Or Louisiana Regular Hot Sauce
- Prepare 3 (14.5 oz) Cans Low Sodium Chicken Or Beef Broth [or mix them]
- Get 3 Bags Uncle Ben's Pre-steamed White Rice
- Take 1 (14.5 oz) Can Drained Can Kidney Beans
- Take 1/3 Cup Fine Chopped Vidalia Onions
- Get 1/3 Cup Fine Chopped Celery [with leaves]
- Make ready 1/4 Cup Fine Chopped Orange Bell Pepper [de-seeded]
- Make ready 1/4 Cup Fine Chopped Green Bell Pepper [de-seeded]
- Make ready 1/4 Cup Fine Chopped Red Bell Peppers [de-seeded]
- Prepare 1 (10 oz) Can Hunts Crushed Tomatoes With Herbs
- Prepare 2 Dashes Worcestershire Sauce
- Prepare 1 tsp Fresh Ground Black Pepper
- Prepare 1 tsp Cayenne Pepper [+ reserves]
- Make ready 2 Dashes Liquid Smoke [not extract]
- Take ● For The Breads
- Prepare Regular Or Jalapeño Cornbread
- Take ● For The Kitchen Equipment
- Prepare 1 LG Lifted Baking Rack
- Make ready 1 Medium Frying Pan
- Make ready 1 LG Cooking Pot
Instructions to make Mike's Crispy Cajun Legs Over Red Beans & Rice:
- Here's what you'll need for your Cajun Chicken in steps #1 and #2.
- Louisiana Roasted Garlic Hot Sauce pictured.
- Marinate your dethawed chicken legs for 3+ hours in the fridge. Flip and massage legs occasionally.
- Create your dry chicken coating.
- 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.
- Sauté your vegetables in a minimal amount of oil until translucent in a pan. 2 to 3 minutes.
- Heat your broth with your spices. Bring to a simmer. Mix well.
- Add everything else to your broth. Break up your precooked rice. Cover and simmer for 15 minutes. Stir regularly.
- Serve with cornbread and Louisiana Hot Sauce. Enjoy!
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