Recipe of Mike's Crispy Cajun Legs Over Red Beans & Rice Super Quick Homemade

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Before you jump to Mike's Crispy Cajun Legs Over Red Beans & Rice recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Conserve Money In The Kitchen.

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We hope you got benefit from reading it, now let's go back to mike's crispy cajun legs over red beans & rice recipe. 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 prepare Mike's Crispy Cajun Legs Over Red Beans & Rice:

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

Cajun Red Beans and Rice is a classic Louisianna dish with bit of a spicy kick. Cajun Baked Okra is the perfect side dish for any meal! Packed with Cajun seasonings, crispy, and easy to make. Divide bean mixture among serving plates. It was served over a huge amount of grits (which were not creamy) and had a layer of spicy oil over it.

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