Recipe: Tasty Mike's Crispy Cajun Legs Over Red Beans & Rice

Recipe: Tasty Mike's Crispy Cajun Legs Over Red Beans & Rice Delicious, fresh and tasty.

Mike's Crispy Cajun Legs Over Red Beans & Rice. Mouthwatering Flavor of Cajun Red Beans Rice and Sausage. Step by step guide to preparing this amazing dish. Chef Brett Hebert's Home Made Fried Chicken, Crispy Fried Chicken.

Louisiana Red Beans and RiceHoneysuckle White.

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.

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

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

1. You need of ● For The Chicken.

2. It’s 6 of Oversized Chicken Drumsticks [rinsed - patted dry - trimmed].

3. Prepare of ● For The Chicken Marinade.

4. Prepare 2 (14.5 oz) of Cans Swansons Chicken Broth [with sodium].

5. Prepare 1/2 tbsp of Tony Chachere's Creole Seasoning.

6. It’s 1 (8 oz) of Can Crushed Tomatoes [with herbs].

7. You need 1/2 tbsp of Granulated Garlic Powder.

8. You need 1/2 tbsp of Cayenne Pepper.

9. You need 3 Dashes of Red Pepper Flakes.

10. It’s 4 Dashes of Louisiana Roasted Garlic Or Louisiana Regular Hot Sauce.

11. It’s 1/2 tbsp of Ground Black Pepper.

12. It’s 2 Dashes of Worcestershire Sauce.

13. You need 1/2 tbsp of Granulated Onion Powder.

14. You need 1/2 tsp of Dried Oregano.

15. Prepare 1/2 tbsp of Dried Chives.

16. Prepare 1/2 tsp of Dried Thyme.

17. Prepare 1/2 tsp of Dried Basil.

18. It’s 1/2 tsp of Sea Salt [optional - taste test marinade first].

19. Prepare of ● For The Crispy Dry Coating.

20. Prepare 1 Box of Your Favorite Chicken Coating [we used Progresso & Panko].

21. It’s 1 tsp of Tony Chachere's Seasoning.

22. It’s 1/2 tbsp of Cayenne Pepper.

23. It’s of ● For The Red Beans & Rice.

24. Prepare 1 Pound of Fine Chopped Precooked Andulie Or Boudin Sausage.

25. It’s 1 (7 oz) of Pkg Tony Satcheres Red Beans & Rice [a great cheater!].

26. It’s 1 tbsp of Tony Chachere's Creole Seasoning.

27. You need 1 tbsp of Louisiana Roasted Garlic Or Louisiana Regular Hot Sauce.

28. You need 3 (14.5 oz) of Cans Low Sodium Chicken Or Beef Broth [or mix them].

29. Prepare 3 Bags of Uncle Ben's Pre-steamed White Rice.

30. Prepare 1 (14.5 oz) of Can Drained Can Kidney Beans.

31. It’s 1/3 Cup of Fine Chopped Vidalia Onions.

32. It’s 1/3 Cup of Fine Chopped Celery [with leaves].

33. Prepare 1/4 Cup of Fine Chopped Orange Bell Pepper [de-seeded].

34. It’s 1/4 Cup of Fine Chopped Green Bell Pepper [de-seeded].

35. You need 1/4 Cup of Fine Chopped Red Bell Peppers [de-seeded].

36. Prepare 1 (10 oz) of Can Hunts Crushed Tomatoes With Herbs.

37. You need 2 Dashes of Worcestershire Sauce.

38. Prepare 1 tsp of Fresh Ground Black Pepper.

39. It’s 1 tsp of Cayenne Pepper [+ reserves].

40. It’s 2 Dashes of Liquid Smoke [not extract].

41. You need of ● For The Breads.

42. Prepare of Regular Or Jalapeño Cornbread.

43. It’s of ● For The Kitchen Equipment.

44. You need 1 of LG Lifted Baking Rack.

45. You need 1 of Medium Frying Pan.

46. It’s 1 of LG Cooking Pot.

Crispy cajun spiced skin covering succulent meat that is super easy to make?

This recipe utilizes a homemade cajun seasoning.

There's nothing quite like mixing your own to have complete control over the flavor.

Divide bean mixture among serving plates.

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

1. Heres 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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