Mike's Crispy Cajun Legs Over Red Beans & Rice. Great recipe for Mike's Crispy Cajun Legs Over Red Beans & Rice. This meal is what they decided upon. Spicy, crispy, juicy and flavorful would be four words I'd use to describe this dish. Mike's Crispy Cajun Legs Over Red Beans & Rice

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

Ingredients of Mike's Crispy Cajun Legs Over Red Beans & Rice
  1. You need of ● For The Chicken.
  2. Prepare 6 of Oversized Chicken Drumsticks [rinsed - patted dry - trimmed].
  3. You need of ● For The Chicken Marinade.
  4. Prepare 2 (14.5 oz) of Cans Swansons Chicken Broth [with sodium].
  5. Prepare 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. Prepare 1/2 tbsp of Cayenne Pepper.
  9. Prepare 3 Dashes of Red Pepper Flakes.
  10. You need 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. You need 1/2 tbsp of Granulated Onion Powder.
  14. Prepare 1/2 tsp of Dried Oregano.
  15. You need 1/2 tbsp of Dried Chives.
  16. It’s 1/2 tsp of Dried Thyme.
  17. It’s 1/2 tsp of Dried Basil.
  18. It’s 1/2 tsp of Sea Salt [optional - taste test marinade first].
  19. You need of ● For The Crispy Dry Coating.
  20. Prepare 1 Box of Your Favorite Chicken Coating [we used Progresso & Panko].
  21. You need 1 tsp of Tony Chachere's Seasoning.
  22. Prepare 1/2 tbsp of Cayenne Pepper.
  23. It’s of ● For The Red Beans & Rice.
  24. It’s 1 Pound of Fine Chopped Precooked Andulie Or Boudin Sausage.
  25. You need 1 (7 oz) of Pkg Tony Satcheres Red Beans & Rice [a great cheater!].
  26. It’s 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. You need 1 (14.5 oz) of Can Drained Can Kidney Beans.
  31. Prepare 1/3 Cup of Fine Chopped Vidalia Onions.
  32. You need 1/3 Cup of Fine Chopped Celery [with leaves].
  33. Prepare 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. It’s 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. You need of ● For The Breads.
  42. You need of Regular Or Jalapeño Cornbread.
  43. You need of ● For The Kitchen Equipment.
  44. You need 1 of LG Lifted Baking Rack.
  45. You need 1 of Medium Frying Pan.
  46. You need 1 of LG Cooking Pot.

Keeping with these traditions, we feature only the highest quality shrimp, fish and shellfish from the Gulf Shores and serve only premium cuts of. Add the andouille sausage, Cajun seasonings, thyme, sage, red beans and chicken broth. Bring to a quick boil, then reduce the heat. Mike's Zesty Three Bean Salad Recipe First, drain and rinse one can each of the following beans into a large bowl - light red kidney beans, black beans, and garbanzo beans.

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!.

If you want to use roasted peppers, slice the peppers into quarters and core them out. Set them onto a lightly oiled baking sheet. For the rice: In the last half hour of bean-cooking, bring water and butter to a boil over high heat in a heavy-bottomed pot. Stir in rice, reduce to a bare simmer, and cover. Serve beans ladled over a pile of rice.