Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, mike's crispy cajun legs over red beans & rice. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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. Can be served by itself or over rice for a complete meal in itself.

Mike's Crispy Cajun Legs Over Red Beans & Rice is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Mike's Crispy Cajun Legs Over Red Beans & Rice is something that I have loved my whole life.

To begin with this particular recipe, we have to 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 can achieve that.

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

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

The andouille is a MUST for this to be authentic, Jacob's world famous andouille ships and is worth it when you can't get it locally. Bring to a boil and reduce to a bare simmer. No matter if you are looking for Gulf shrimp, Crawfish, Alligator meat, Oysters, Turducken, or any other Cajun food. 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.

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!

No matter if you are looking for Gulf shrimp, Crawfish, Alligator meat, Oysters, Turducken, or any other Cajun food. 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. Cajun FoodsMost people think of Cajun food as being extremely spicy, blackened foods.

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