Simple Way to Make Favorite Mike's Crispy Cajun Legs Over Red Beans & Rice





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

Mike's Crispy Cajun Legs Over Red Beans & Rice

Hey everyone, it's John, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, mike's crispy cajun legs over red beans & rice. It is one of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

Mike's Crispy Cajun Legs Over Red Beans & Rice is one of the most popular of recent trending meals on earth. It's appreciated by millions every day. It's simple, it is fast, it tastes yummy. They are nice and they look fantastic. Mike's Crispy Cajun Legs Over Red Beans & Rice is something which I have loved my whole life.

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

Composition - Mike's Crispy Cajun Legs Over Red Beans & Rice:

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

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