Easiest Way to Make Any-night-of-the-week Mike's Crispy Cajun Legs Over Red Beans & Rice

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

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, mike's crispy cajun legs over red beans & rice. One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Mike's Crispy Cajun Legs Over Red Beans & Rice is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It's easy, it is fast, it tastes delicious. They are nice and they look fantastic. Mike's Crispy Cajun Legs Over Red Beans & Rice is something that I've loved my whole life.

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

The ingredients needed to make Mike's Crispy Cajun Legs Over Red Beans & Rice:

1. {Prepare of ● For The Chicken.
2. {Get 6 of Oversized Chicken Drumsticks [rinsed - patted dry - trimmed].
3. {Take of ● For The Chicken Marinade.
4. {Take 2 (14.5 oz) of Cans Swansons Chicken Broth [with sodium].
5. {Get 1/2 tbsp of Tony Chachere's Creole Seasoning.
6. {Get 1 (8 oz) of Can Crushed Tomatoes [with herbs].
7. {Get 1/2 tbsp of Granulated Garlic Powder.
8. {Make ready 1/2 tbsp of Cayenne Pepper.
9. {Get 3 Dashes of Red Pepper Flakes.
10. {Make ready 4 Dashes of Louisiana Roasted Garlic Or Louisiana Regular Hot Sauce.
11. {Prepare 1/2 tbsp of Ground Black Pepper.
12. {Make ready 2 Dashes of Worcestershire Sauce.
13. {Make ready 1/2 tbsp of Granulated Onion Powder.
14. {Take 1/2 tsp of Dried Oregano.
15. {Get 1/2 tbsp of Dried Chives.
16. {Take 1/2 tsp of Dried Thyme.
17. {Make ready 1/2 tsp of Dried Basil.
18. {Prepare 1/2 tsp of Sea Salt [optional - taste test marinade first].
19. {Make ready of ● For The Crispy Dry Coating.
20. {Take 1 Box of Your Favorite Chicken Coating [we used Progresso & Panko].
21. {Make ready 1 tsp of Tony Chachere's Seasoning.
22. {Get 1/2 tbsp of Cayenne Pepper.
23. {Prepare of ● For The Red Beans & Rice.
24. {Make ready 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. {Make ready 1 tbsp of Tony Chachere's Creole Seasoning.
27. {Prepare 1 tbsp of Louisiana Roasted Garlic Or Louisiana Regular Hot Sauce.
28. {Get 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. {Prepare 1 (14.5 oz) of Can Drained Can Kidney Beans.
31. {Make ready 1/3 Cup of Fine Chopped Vidalia Onions.
32. {Take 1/3 Cup of Fine Chopped Celery [with leaves].
33. {Prepare 1/4 Cup of Fine Chopped Orange Bell Pepper [de-seeded].
34. {Make ready 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. {Take 2 Dashes of Worcestershire Sauce.
38. {Get 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. {Make ready of ● For The Breads.
42. {Take of Regular Or Jalapeño Cornbread.
43. {Make ready of ● For The Kitchen Equipment.
44. {Prepare 1 of LG Lifted Baking Rack.
45. {Prepare 1 of Medium Frying Pan.
46. {Get 1 of LG Cooking Pot.

Instructions 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!.

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