Recipe of Ultimate Mike's Crispy Cajun Legs Over Red Beans & Rice

Hey everyone, welcome to our recipe page. Today I will show you how to prepare a distinctive dish, Mike's Crispy Cajun Legs Over Red Beans & Rice. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Mike's Crispy Cajun Legs Over Red Beans & Rice Recipe. Red Beans & Rice by The Cajun Ninja! Cooked them over the stove using Savoie's Hickory Smoked Pork Sausage! 😋 Check out Savoie's Products by visiting their.

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

Ingredients of Mike's Crispy Cajun Legs Over Red Beans & Rice

1. It’s of ● For The Chicken.
2. Take 6 of Oversized Chicken Drumsticks [rinsed - patted dry - trimmed].
3. It’s of ● For The Chicken Marinade.
4. Make ready 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. You need 1/2 tbsp of Granulated Garlic Powder.
8. It’s 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. You need 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. It’s 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. Take 1/2 tsp of Sea Salt [optional - taste test marinade first].
19. Take of ● For The Crispy Dry Coating.
20. Take 1 Box of Your Favorite Chicken Coating [we used Progresso & Panko].
21. Prepare 1 tsp of Tony Chachere's Seasoning.
22. Prepare 1/2 tbsp of Cayenne Pepper.
23. Prepare of ● For The Red Beans & Rice.
24. You need 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. You need 1 tbsp of Tony Chachere's Creole Seasoning.
27. Make ready 1 tbsp of Louisiana Roasted Garlic Or Louisiana Regular Hot Sauce.
28. Take 3 (14.5 oz) of Cans Low Sodium Chicken Or Beef Broth [or mix them].
29. Make ready 3 Bags of Uncle Ben's Pre-steamed White Rice.
30. Make ready 1 (14.5 oz) of Can Drained Can Kidney Beans.
31. Prepare 1/3 Cup of Fine Chopped Vidalia Onions.
32. Prepare 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. Make ready 1/4 Cup of Fine Chopped Red Bell Peppers [de-seeded].
36. Make ready 1 (10 oz) of Can Hunts Crushed Tomatoes With Herbs.
37. Make ready 2 Dashes of Worcestershire Sauce.
38. Prepare 1 tsp of Fresh Ground Black Pepper.
39. Make ready 1 tsp of Cayenne Pepper [+ reserves].
40. Take 2 Dashes of Liquid Smoke [not extract].
41. Prepare of ● For The Breads.
42. You need of Regular Or Jalapeño Cornbread.
43. Take of ● For The Kitchen Equipment.
44. Prepare 1 of LG Lifted Baking Rack.
45. It’s 1 of Medium Frying Pan.
46. Take 1 of LG Cooking Pot.

Crispy cajun spiced skin covering succulent meat that is super easy to make?There's nothing quite like mixing your own to have complete control over the flavor.You just never know what you are going to get with a store-bought mix as they vary quite a bit.Divide bean mixture among serving plates.

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

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!.

We've got everything you need to improve life in the kitchen, from personalized recipe recommendations to handy planning tools and hands-on lessons.Serve it over rice with some cornbread.Made as written and I'm not exactly sure why pintos would be used instead of red beans and chipotle season over creole but they did come out pretty good.

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